• Cooking

    Springtime Omelet with Morels and Green Onions

    I’m back after an entire week away from the blog. The kitchen partner was in Israel for the past 7 days which meant my world had “Out Of Order” sign all week. His trip helped me appreciate how much hard work and effort he puts into making our little household run. Without someone to eat my experiments, do my spell-checking, and help with the dishes, I was just lost. Every time I sat down at the computer or picked up the camera, I’d think about how much I was missing him. Moral of the story? Hug the people who motivate you to get out of bed in the morning. Tell…

  • Cooking

    Dark Days Challenge: You know you need spring when…

    You know you need spring when… …you check the seedlings every three hours to see if anything new cropped up. …you start to drool at the asparagus recipes in Food Network Magazine. …you stop wearing socks. That’s it. No more. I’m done with them until October. …you create the most random├é┬áDark Days dinner ever. Literally the strangest thing I’ve ever made: Introducing nacho grilled cheese. It’s what happens when I’d rather be outside enjoying the warm weather than in the kitchen combined with a total lack of fresh produce. I am really running low on the new local ideas for the month of March. So low, that for dinner last…

  • Cooking,  Eating

    Homemade Vanilla Ice Cream

    I get that bit about “April showers bringing May flowers,” but am not exactly sure that snow showers is quite the same. This last week I was sad to see more white flakes on the ground; I thought we were over the worst of it and well into spring. So sad, I’ve stopped wearing socks and made homemade vanilla ice cream in protest. As if somehow my warmer weather cooking will translate into actual climate change. Anyway, here’s my in-protest, homemade vanilla ice cream recipe that easily adapts to whatever local dairy you have on hand. Choose low-fat or no fat milk, half-and-half or light cream if it’s available. Sometimes…