I’ve been experimenting with making lavender lemonade since I heard about it pretty recently. It’s such a yummy combination, and perfect for what will no doubt be a stiflingly humid New England summer. In addition to being delicious, the health benefits of this drink are pretty sweet (NPI): Lavender is… Read on
Cajun food is comfort food for me; I’ve been eating it since I was a kid. There’s nothing like a good crawfish boil, a bowl of jambalaya, and some fried gator-on-a-stick. Several years ago, I tried my hand at Cajun-style cooking. I’m no pro, and not really authentic—not actually being… Read on
I used to make a hot-cocoa mix to be made and served at my college cafe. I called it Vee’s Magical Hot Cocoa. And magical it is. Not only will it kick the buns of any hot cocoa you’ve ever had (let alone made yourself), its variations are nearly infinite,… Read on
I originally learned how to make colcannon from Irish movies. “Learned” is a strong word. Basically, I found out there was an Irish dish that consisted of mashed potatoes and cabbage. When I made it, people would say, “Why is this so good?? What’s in this?” I would tell them… Read on
My blogging comrades over at the Village Green Network have written more about eggs than could fit in a crowded factory chicken farm (from which we do not recommend buying eggs). Here’s a lot of information on, recipes for, and pretty pictures of eggs. egg-ucation (sorry, I couldn’t help it) All… Read on
This is a guest post from my friend Jenn Galloway-Boyce. -v. My introduction to a Paleo lifestyle came from this simple, yet delicious recipe. I had just birthed my first child and trying to find time to cook myself something healthy for breakfast, (while nursing him 200 times a day)… Read on
I have shared my love for eggs through a few recipes in this blog: herbed eggs and greens and my quick-scramble technique; egg, avocado, and tomato salad (posted at Mark’s Daily Apple with the addition of, oddly enough, bacon); my discovery of an Irish technique for perfect scrambled eggs; open-faced… Read on
I’ve been mostly wheat- or gluten-free or primal/paleo the last 5 years, and sometimes play around with alternative grains and things. I recently picked up some wheat-free German bread—dark rye and “fitness bread” made mostly with rye and oats—from Ocean State Job Lot (the Rhode Island version of Big Lots)…. Read on
I really, really love sweets. But starches and sugars don’t love me. So I’ve had grain- and refined-sugar-free goodies, and I find that not only do they agree with my body and brain better, they are frequently tastier, richer, and more satisfying than their mainstream counterparts. Carol from Ditch the… Read on
I like eggs. A lot. So I’m always working to improve my egg-making. A while back I blogged about my herbed eggs and greens, where I showed you my high-heat, quick-scramble technique. Since then, I have changed how I scramble eggs, thanks to Malachi McCormick’s Irish Country Cooking, a wonderful cookbook… Read on