fat free opinions on a food centric life
Remember that song “It Never Rains in California?” Well, of course we know it rains, but not as frequently here as it does even north of L.A. In fact, this year we’ve had almost none — except for last Saturday evening when we’d decided to …
What do you make when you have fresh peaches on the counter and some blueberries in the fridge? You make a tart to share with your mother who’s coming over to have coffee, talk, and help dig through my dusty crafts box. I used to …
There’s an asset to having two sons who work for Whole Foods. When something arrives in the produce section that’s unusual, or that other markets here would never stock, I get a phone call. The last time, the call was to let me know that morels were in.
Sure, I knew that morel season had pretty much drawn to a close so who knows what I’d find, but I didn’t care. It had been years since I’d made anything with morels, and at that time, they’d been dried — also hard to come by around here. And although the dried morels were tasty, they left me wondering what fresh morels might taste like.
We see them all the time — those recipes on the back of boxes in our pantry, or the inside of a chocolate wrapper, or an herb package label. Do you ever try them? I do, but it depends on what they are. Like the …