With a focus on sustainable eating.
This week’s Sunday Supper is all about the Skinny. One thing that has helped keep our family less-thick was our move to more vegetarian meals. Most of our decision to go vegetarian 3-4 times a week came from Mark Bittman’s New York Times article “The Meat Guzzler.” Besides the benefit of eating less meat and its more [...]
“So how do they taste?” I ask my wife as I sit down at the table. “Zucchini-y,” she responds. “They’re good. Just lots of zucchini.” Well these cakes, patties, fritters do have quite a bit of zucchini in them. I do recommend patting the shredded zucchini with some paper towel to remove the moister so [...]
I headed out to La Canada this morning to checkout their Saturday Farmer’s Market. There were several organic vendors offering all kinds of fruits and vegetables plus I found a source for fresh sourdough bread and a small producer of goat cheese spreads called Soledad Goats. The goat cheese spread I opted for includes black [...]
There is pretty simple voting system when it comes to trying new food in our house. Our identical twin boys Oscar and Theo do their best Siskel & Ebert impressions. Instead of a dull thumbs up or thumbs down they add their own twist. Basically there are three votes: Yummy: Thumbs up. Yucky: Thumbs down. [...]
Every Saturday morning the boys and I head to swim class where they learn to navigate the water and I spend time figuring how I’m going to navigate my cooking for the coming week. It’s a great 30 minutes to explore new cooking blogs. One recent find is the blog The Kitchn (Kitchen – minus [...]
Continuing our tradition of moving to a more vegetarian balanced diet this recipe for Pasta Salad with Goat Cheese and Arugula was a welcome addition to this quest to find good, easy to make vegetarian dishes. What is most enjoyable about this recipe is how fast it is to make. It was literally 15 minutes [...]
