I had a startling experience at Alt Summit when I joined the Go Mighty Life List workshop on the last day. I went in wanting to support my friends but feeling like a total pro; after all, I’d already spent a weekend last fall contemplating my happiness and goals. But, as I stared at the blank screen on my tablet and prepared to write a list of things I wanted to accomplish, things that would make me happy, I realized how far away I’d gotten from many of the things that were important to me, and how much time I’m giving to things that don’t matter to me. read more »
As I stumbled through the produce section of our neighborhood grocery store on a recent frigid morning, I was hunting, however groggily, for something special. And then, there they were, sweet limes.
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At the Union Square Greenmarket on New Year’s Eve, I noticed a clear shift from even the week before. Freezing temperatures have finally settled on the region and the Greenmarket offerings have accordingly dwindled. read more »
I usually cling to the holiday season, and while our Christmas tree is still flickering away in our little apartment for a few more hours at least, this year I am thrilled to have arrived in January with its bone-chilling winds and cool, bright light. I think of this parsley orange salad as my first tribute to winter unadorned. read more »
Food blogging is largely about pictures and recipes. But somewhere between a gorgeous photo and a tasty recipe, real life can fall by the wayside. Inspired by this conversation about motherhood, and this one on food photos, I’m taking the challenge and am going to try to keep things real around here, and perhaps even start to document the swirling chaos and full sink of dishes that accompanies each recipe. read more »
It’s been an odd, nearly balmy, winter in the city. Here in February, I spotted a few flakes of snow, but also buds, blossoms, flowers, and even a mosquito. And a few weeks ago, the wild chives started pushing up (about a month early). Wayward chives aside, the growing season is still a long way out. But cultivated mushrooms, which can be grown year-round, are widely available at the local markets, and they’re a meaty delicacy in a season of want. read more »