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
Want to do something special for Dad this weekend? Here’s a recipe that I made for my dad while he was staying with us for his 70th birthday. (Because he lives in Montana, I won’t get to spend Father’s Day with my dad, but I’ll be thinking about him.) Continue reading
I’m catering two events this weekend, one Friday and the other Sunday, so I won’t be able to spend Mother’s Day with my mom—but hopefully you will be able to celebrate with yours.
As I mentioned in December, in my “New Year’s Brunch Strata” post (which included a recipe for Butternut Squash and Spinach Breakfast Bake), making a strata for a gathering with friends or families is a good way to let chefs enjoy their guests instead of being stuck in the kitchen. Continue reading
Last winter, when I had invited several friends over for brunch, I wanted to serve something that could be prepared ahead so I would have as much time as possible to spend with my guests. A strata–a layered, bread pudding-like dish made with bread and eggs–seemed like the perfect solution.
If you’ve got guests coming over for New Year’s Day–or just want to be able to enjoy as much time as possible with your family–I recommend making this dish. Continue reading
Thyme with Sage 