Freelance writing: 1 year in.
It’s hard to believe, but I sat down at my desk at home and began working for myself exactly 1 year ago today. What happened to the time? The first year as an independent journalist and …
Category: Recipes
Meet Chef Todd Kelly.
For chefs, sourcing local ingredients is tougher than you might think. Read how Orchids chef Todd Kelly is trying to change all that, and why it’s important.
Raspberry-almond bars.
These homemade raspberry-almond bars were so good I had to hide one in order to take a photo for the blog. This dessert is how I like it: not too rich or sweet.
Penne with asparagus and mushrooms.
Here in Southwest Ohio, asparagus season is in full swing, about 3 weeks early by my estimation. And I’m planning to eat it weekly until either a) I’m sick of it, or b) it’s gone. Early …
Grilled 3-cheese and arugula sandwich.
A glut of cheese in our fridge inspired this fantastic 3-cheese grilled cheese sandwich topped with peppery arugula.
New source for garden goodies.
Gardeners and foodies take note: you’ll want to check out Agrarian, the new retail line from the folks at Williams-Sonoma.
Pasta with spring vegetables.
This one-pot pasta dish combines fresh tortellini with asparagus for a delicious spring dinner that’s super simple.
Stocking the pantry.
What’s in your pantry (or refrigerator or freezer)? I’ve put together a list of what I think are essential ingredients in every kitchen.
Refreshing mint-lime tea.
An abundance of mint growing in my garden inspired this refreshing tea with fresh lime juice and local honey.
