Why not take olive me? Can't you see I'm no good without you.
about 2 months ago • 1 min readIssue #5 Recipe roasted hazelnuts with rosemary and olive oil Hello Reader, In high school the yearbook committee raised funds by selling candy grams- I don’t remember if they were chocolates or roses or balloons or carnations and candy hearts but I do remember that they were delivered during 4th period, the one before lunch. My fourth period class was, what was called at the time “home economics”, and that class was teaming with popular kids- cheerleaders, football players, the girl that was...
READ POSTHot Drinks Round Up because I bet you've got enough Thanksgiving recipe suggestions ;)
4 months ago • 1 min readIssue #4 Recipe Hello Reader, Today I'm serving a drink I call Empathy, because it's better than drinking alone. Actually it's a roundup of my favorite hot drinks Get the Recipes here Fiction Dorothy’s Curse (Which, like the Spanish Flu that was not Spanish, is named after Dorothy who did not do the cursing) I curse you to grow a heart. To always be courageous. To find home. I curse you to get a brain. It is beautiful and awful to be so cursed- like parched soil that becomes a flood. To be so...
READ POSTMicheladas and Moms and brunchtime treats
11 months ago • 1 min readIssue #5 Recipe Hello Reader, Writing a “non recipe” recipe takes me longer (especially for a drink) than if I offered no choices. This Michelada is no exception-how much heat, how much salty, how much tomato or Clamato or V8, these things are a matter of opinion. When I make Micheladas or Bloody Marys at home mine has less salt and heat than the Misters'- that ginormous salty rim on the photo is for him. I rediscovered the Michelada a few years ago when visiting Las Vegas- so perfect on a...
READ POSTRhubarb Rhapsody- the story behind my latest rhubarb posts
11 months ago • 2 min readIssue #4 Recipe click the pic to take you to the rhubarb recipe round up Hello Reader, There has been a bit of a delay as I thought about what purpose this newsletter serves- my tag line for recipe fiction is “stories told here.” and I want this newsletter to reflect that. So I’m going to try and add a little bit more story behind the recipes. But, just like on the site, if you just want the recipe click the picture and you will be able to skip the story. While it’s not quite rhubarb season...
READ POSTBaked Shrimp Cakes & the Artist's Way
12 months ago • 1 min readIssue #1 Recipe Hello Reader, I know, it's been awhile. You might not even remember subscribing to this email list but you did. This week's recipe is a redo/ reshoot of one from the archives. These tender and crispy shrimp cakes are made with sustainable North Atlantic or Oregon Shrimp, baked instead fried, and topped with a bright citrus aioli. Get the Recipe for Baked Panko Crusted Shrimp Cakes here Fiction Okay, so not really fiction, but for those of you who want more than just the...
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