Ideally, my daughter would eat mashed potatoes with the skins on. But as I have usually peeled the potatoes, I have personally trained her to expect mashed potatoes with the skins off. I hate to compost the skins and waste them. Fortunately, you can never go wrong with fat, salt and potatoes, even if just the […]
Author: Anne-Marie Bonneau
The Last of the Tomatoes
Click here to go to the recipe We still have tomatoes in Northern California but not for much longer. On each of my last several trips to the Sunday farmer’s market, I’ve brought home three or four pounds of dry-farmed early girls. I’ve been roasting and freezing these small tomatoes so we’ll have some after […]
My First #Fastfortheclimate
Today I fasted for the climate. On the first of every month, thousands of people around the world choose not to eat in order to raise awareness of climate change and to demand our leaders take action this year. From the Fast for the Climate website: When Typhoon Haiyan had just devastated the Philippines in […]
5 Reasons to Ferment Food
I find fermentation fascinating. I’m pretty much obsessed with it and wish I had discovered it earlier in my adult life (better late than never). I can’t really be too hard on myself though. In just a few generations, we’ve lost (most of) our food-growing and food-preparing skills. Fortunately slow, local, organic, real food has gained […]
My First Attempt at Homemade Hooch: Mead
Click here to go to the recipe “It looks terrifying.” That’s what my friend Amy said when I opened my jar of homemade mead and poured her a cup to try. Mead is honey wine. Aristotle speaks of it. Beowulf drank it. Shakespeare mentions it. The simple recipe likely explains mead’s persistence throughout the ages. In a nutshell, […]
How to Make Fabulous Ricotta with Two Ingredients
Click here to go straight to the recipe. You may never buy ricotta cheese again after you taste this. Dense, creamy and delicious homemade ricotta surpasses any store-bought brand I’ve ever tried, and requires only two ingredients and about twenty minutes of actual cooking time. I use high quality ingredients to make ricotta—Straus organic milk […]
5 Ways Reducing Waste Can Reduce Your Waistline
If you have tried to lose weight to no avail, you may want to cut down on your waste rather than counting your calories. 1. To quote my friends at Plastic Free Tuesday, plastic makes you fat. Many plastics contains BPA, a synthetic estrogen. According to Dr. Robert Lustig, the UCSF pediatric endocrinologist made famous by his […]
Aioli
Click here to go straight to the recipe I took my older daughter MK back to university in Canada last week, where we saw my mum and sister. Michelle had made aioli and gave us a jar. We loved it! An emulsion of olive oil and egg yolks, aioli has the consistency of homemade mayonnaise, but […]
How to Make Vanilla Extract
Click here to go straight to the recipe. I now pronounce my vanilla cured. Had I started blogging sooner, I would have learned just how easy curing vanilla is. I first read about it on the blog Happiness in Jars. When I posted a couple of things on social media about my wonderful discovery, people […]