Cookbooks are for me like women’s shoes: they’re very tempting, but it’s hard to know how much you’ll actually use them until you buy them. Five years later, you’ll look back and see that a quarter were practically never used, another quarter were used, but if they got lost, you wouldn’t even notice, a third were probably worth the price you paid and the remaining 15% are AMAZING and should probably be replaced, given how dirty and run-down they’ve become. Here’s my top 15%. Continue reading
Strawberry season has just started here in the Washington, DC metro area. (It’s very late thanks to our long, hard winter!) That means it’s time for our annual journey to my local pick-your-own farm to stock up on strawberries for MUCH cheaper than in supermarkets. Since they only last in my refrigerator for a few days, I freeze mine so that I can enjoy them throughout the year. Here are my tips on how to freeze them properly and ideas for using them afterward.
Modern varieties of corn are different from the corn our grandparents ate: they’re sweeter and don’t require as much cooking time. Here’s my secret to perfect cooked corn – without a timer! Plus I’ll share two of my favorite recipes for perfectly cooked corn: summer tomato, avocado and corn salad and corn chowder. Continue reading
I’ve been wondering why wheat is getting such a bad rap lately. We’ve known for some time that refined flour contributes to metabolic problems, like cavities, obesity, heart disease, diabetes and cancer. What’s new is the growing number of people having severe and immediate reactions to wheat or the gluten in the wheat. Celiac disease is on the rise, but many other people have digestive, autoimmune or neurological issues, such as IBS, Hashimotos, depression, autism and ADHD, the symptoms of which appear to be vastly diminished when wheat/gluten is eliminated from the diet. But how could wheat really be the culprit, since it is a traditional food that’s been consumed by humans for thousands of years? Continue reading