The past few days have been cloudy and short, and I have been busy at the computer. Other than my weekly trip to Santa Cruz for the farmer's market and other errands, and walking and interval running around our land, I've been inside,...
Baked a loaf of Nutty Fruity Sourdough today - one of our favorite breads. The original recipe is from King Arthur's Flour. I use white whole wheat flour instead of the all-purpose they suggest. And I let the bread machine do the mixing,...
Found a wonderful new recipe for using up that leftover turkey, from Clean Eating magazine, with a few adaptations. I used frozen mixed vegetable, a combination of shelled edamame, carrots, peas, beans, and corn, along with the onion and...
I have hosted our west coast family Thanksgiving gathering since we finished building the house here at Skyote Mountain. We met before that at the Sacramento home of my first cousin once-removed, but with the loss of a few family members,...
I've been baking this one a lot lately - you can see it on 11.10 (plain) and 11.11 (with blue cheese and black sesame spread). Rene' is a bread eater, so I bake healthy breads to make sure he is not eating empty calories. Apple Pecan Rye...
The holiday season with its wealth of treats has begun, and my Sunday eating reflects it! I definitely had more of the Gianna's cookies than I needed, along with a few yummy tartlets, and just too much food in general. I am so grateful...
A walk at dusk inspired soup for dinner. Fall has arrived, and I'm happy to have the wealth of colorful organic peppers still here, even as the winter squash, pomegranates, and persimmons arrive. The last of the plums, peaches, and...
After 10 days of computer nightmare, I am back on my laptop again. Perhaps a break would have been easier if I did not have so much work and so many projects that are computer dependent. Now there is catching up to do - and getting ready...
I doubled the cauliflower (the original had only 2 cups) in this recipe from Kripalu Center for Yoga and Health's Seasonal Menus: Summer 2010, by Deb Morgan. It combined beautifully with Quinoa with Latin Flavors and Roasted Romano Beans...
I had some of Grandma Helen's Chopped Eggplant with my 2nd meal of the day on Tuesday. I never know whether to call it "salad" or "spread" - but I have always liked it. And I love remembering my grandma whenever I make it. I've changed a...
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