Last week was the first week for peas at the market. It’s a time I look forward to every year, and it never seems to come soon enough. There’s something special about really fresh peas. When I was growing up in Michigan, even though I wasn’t much of a vegetable eater as a kid, I …
Lemon
When it comes to springtime foraged vegetables, ramps (also known as wild leeks), have gotten the bulk of the chef and food world attention. I like ramps as much as the next tedious food geek droning on about the pungent wonders of spring’s first local seasonal edible green thing, but there’s some concern that the …
April Bloomfield’s first book, A Girl and Her Pig, was a big deal in the food world when it came out a couple of years ago. I heard plenty about it, but because I was vegetarian at the time, I mentally added it to the stack of meat-centric books that just weren’t for me and …
For a number of years in my late twenties and early thirties, Dan and I and a group of friends took turns hosting fortnightly dinner parties where we cooked a meal and played board games and enjoyed each other’s company. (We also passed around an infamous set of poorly made, tangled chimes that had originally …
It’s less than two weeks until we become homeowners. It’s exciting, but it’s the sort of thing I can’t really wrap my mind around. We’ve found people to take over our lease, we’re changing our address with utilities and service providers and magazine subscriptions, and we’ve hired movers. Our apartment has entered the phase of …
Lately, my life has been filled with packing and showing the apartment and cleaning and sorting through all my possessions and organizing documents so that we can spend a small fortune on a new place. It gives me headaches. I love cooking, but cleaning, ugh. Let’s just say my domestic talents and interests don’t lie …