making it for two
Forget the take-out. Here’s an off the chart Vietnamese noodle dish that is incredibly bright and fresh. The best part, it’s a cinch to make in-home. And with a few tweaks to the ingredients it’s as easy to shop for as it is to prepare. If you live in LA or NYC fabulous ethnic food is within reach. But for the majority of us take-out often means a
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perfecting the "done before they arrive" party- a work in progress
One the best gifts is to truly connect with another. And there isn’t a better place around than your very own dining room table. One of my favorite things I’m going to carry forward into the new year is inviting just one other couple over for dinner. There is something special about spending the evening in such an intimate setting. And because the
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perfecting the "done before they arrive" party- a work in progress
Last Wednesday I hosted a luncheon for the Garden Club of Dayton’s Executive Board. To mark our final meeting of the year and to show this group of amazing ladies how much I appreciate them I wanted to make it extra special. Serving multiple courses is a sure way to show you care. But while you want to make your meal memorable you certainly
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perfecting the "done before they arrive" party- a work in progress
Just taught an evening class at Dorothy Lane Market’s Culinary Center. The theme was “spring soiree”. While nature is popping up and showing its face, it’s time for us to shake off our winter hibernation and do the same. Spring is the perfect time to reconnect with friends and feature some of the best the season has to offer. The class was a
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food detective
This year I decided to get a head start on my new year resolutions. Since November I’ve been slowly chipping away at them. I must admit some are going better than others. I’m making real inroads in purging my home of clutter. My goal by the end 0f 2017 is to have all extra drawers and closets completely empty. And I’m trying to do it mindfully
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food detective
My husband and I could eat fresh-picked sweet corn every single day. But just like those truly vine ripened tomatoes the season will soon be over. So I was super excited when I discovered a new way to enjoy these fresh picked ears in the New York Times. The food section had an intriguing recipe featuring orecchiette with a fresh corn sauce. Orecch
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perfecting the "done before they arrive" party- a work in progress
Cocktails in the garden- what fun! But for a midweek party do you simply serve a nibble and a drink or do you offer up something a little more substantial? When you’re having a larger group for cocktails it’s sometimes hard to navigate how much food to serve. The answer came to me on a recent trip to a party supply store. As I was looking for
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perfecting the "done before they arrive" party- a work in progress
Some times life contains a lot of “too”, as in “and she cooks too”. The national flower show I was co-chairing blew in like a southern storm, then shone brightly on our city, and left as quickly as it came. It was such an incredible event. We had twenty-six judges come in from around the country to judge over two hundred horticulture, floral design
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perfecting the "done before they arrive" party- a work in progress
Want to whip up something extraordinary in no time flat? Simply toss some out of the ordinary ingredients together to create a dish that is sure to impress. If you’ve never tried Israeli couscous you are missing out. Sometimes called pearl couscous or ptitm, these small, round, pasta-like granules are made from semolina and wheat flour. Unlike
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food detective
My step-daughter and her chef boyfriend gave me the best cookbook for Christmas, Prune by Gabrielle Hamilton. I love the way the book appears to be a copy of her cooking manifest for her restaurant, complete with hand written notes in the margins. Personally I read cookbooks like others read novels. I have a stack of cookbooks on my bedside table.
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