Thursday, October 23, 2008. In the weeks and months after The French Laundry Cookbook. Was, begrudgingly, a splurge.

However as a diversion from my usual Parisi.

Wednesday, February 16, 2011. Join us at Gluten Free Canteen! Subscribe, bookmark,. Wednesday, December 15, 2010. A Merry Holiday Multiple Personality Gluten-Free Butter Cookie. List I kept in my kidlet head. The list was varied; I never did get to fly on a spaceship with Major West from Lost in Space, but I eventually did get to make all the holiday cookies I wanted. From the first year we lived on our own, I happily embraced the other festive holiday tra.

Culinary Tips, Recipes, Nutrition info, stories, and photos. Sunday, June 12, 2011. Another sure sign of spring is asparagus. Asparagus is available year round in the supermarket but in New England you will find the locally grown variety from late May to early June. Spring onions are, as the name hig.

Slow Food New England Culinary Institute Convivium. Vermont Butter and Cheese Tour. 21 July 2008 by sasneci. We were fortunate enough to have Allison Hooper herself guide our tour and explain both the company history and the current day operation. Slow Food will be g.

Yet all by my lonesome in London, and out of deference to the fact that I cannot replace the original Girl Who Ate Everything. Will have to fire my researcher for that embarrassing branding clash! The Girls Who Ate Everything.

Saturday, September 12, 2009. Thursday, May 7, 2009. Rigatoni with asparagus, ramps, pesto, and ricotta. Friday, May 1, 2009. While browsing the foodie web yesterday, I came across this post. On the train home from work last night, I googled some recipes to make sure I had all the .

Posted by susan on June 10th, 2015. This past Sunday my family and I had nothing on the agenda. The idea just came to us, I looked up Sunday hours and boom, we were in the car on our way to Stone Zoo. Posted by susan on November 9th, 2014.

Sunday, August 23, 2009. One Local Summer Week 12. Our harvests are getting bigger and bigger ever week. My impatience at the beginning of the summer has turned into desperation to find a new way to use up all our fresh food! Luckily we have great neighbors to share with and a huge freezer to fill up. Fortunately, our tomatoes are still surviving and today I picked about 12 pounds of tomatoes, just in time for my first venture in canning. 1 eggplant, peeled and cubed.