By now, most of you who know me already know that I am home and unharmed from the Boston Marathon bombings. It has taken me a while to process everything and to reach a state where I am able to write about it.
It’s hard to believe the outpouring of concern that I, as well as everyone who was in Boston, received from friends, family, clients, and complete strangers. Continue reading
Posted in Running
After my 30-day Whole9 challenge ended in February, I took what I learned from the challenge and adapted my regular diet to include some elements of a paleo-type diet. I reintroduced dairy because I felt like I needed the calcium, for example, and added back chocolate, well, because I love hot chocolate. Continue reading
Last year, I posted a recipe for Pumpkin Muffins, and more recently I posted on for Paleo Muffins, but here’s another version that I really like. This is closer to the paleo recipe than the original pumpkin one, but it substitutes pumpkin for bananas in a paleo-friendly mix. Continue reading
Restaurants often decorate plates with sauces, purées, or oils to add color and zest to their preparations. But dressing up plates is not just for professional cooks, and it’s not just about looks. Although I am a professional, 90 percent of a meal’s appeal comes in its presentation, and anyone can make a meal look amazing. It’s all about the details—and they do not need to be fancy. Continue reading
This week I decided to share a couple of recipes for condiments that I included with my lamb chop menu that I posted for Easter. Continue reading
Note: This blog post doesn’t include a recipe.
As longtime readers of my blog may remember, I posted last February that I had run a half marathon in the Seattle area to qualify for the 2012 New York Marathon. Then, in May 2012, I ran the Couer d’Alene marathon in Idaho (see photo at right), finishing in 3:45.48, just shy of my Boston Marathon qualifying time of 3:45.
I was determined to qualify for Boston, so I set out on my mission by choosing a potentially fast course—at least if the weather cooperated.
Posted in Running
Easter comes early this year, and I guess it kind of snuck up on me, because I’m not sure yet what my plans are this weekend. I’ve been busy getting ready for the Boston Marathon (more on that next week!), but here’s a recipe I was thinking about making for Easter dinner. It’s one I recently prepared for a client’s 60th birthday dinner party: Grilled Lamb Chops.
A client recently asked me to create a mushroom tart to serve with beef tenderloin for a dinner party, and this is what I came up with.
Here’s an adaptation of a recipe I first made while studying at the Western
Culinary Institute in Portland, Oregon. I recently made them for a school
fundraiser that I catered. Other items on the menu included charcuterie and
crudite platters and a selection of cheeses. Continue reading
Here’s an easy (and healthy) alternative to fried tortilla chips that I like to serve as an appetizer. I had been buying plantain chips at Trader Joe’s until my recent Whole30 challenge, when I tried to make as much of the food I consumed as possible.
Thyme with Sage 