Hot cross buns are a British Easter tradition, and although I am not British I am from New England. Thus, I have been making hot cross buns every spring for 25 years (ok – maybe a few more years than that, but who’s counting!). This particular recipe is special. All of the other recipes from … Continue reading
My new book has finally arrived! Homestyle Meals Made Meatless is duly printed, bound, and packed in boxes that are now interfering with all movement in the entry way. It seems like a long journey. I originally started writing this book six years ago, put it down, picked it back up, over and over. Put … Continue reading
Potato-leek soup is one of those dishes that sounds so healthy – until you look at the ingredients. By the time you add cream, butter, and chicken broth a lowly potato has been turned into an artery clogging dinner. Makes you wonder if some sort of evil scientist was involved! I love creamy foods as … Continue reading
I love to prepare food from scratch, but sometimes don’t have the time or the inclination. I also want my food to taste good, and unfortunately most packaged mixes lack any sort of flavor – unless you call preservatives and other chemicals “flavor”. So when I use a mix, I stick to the all-natural kind. … Continue reading
“Today I’m participating in a mass blogging! WOW! Women on Writing has gathered a group of blogging buddies to write about family relationships. Why family relationships? We’re celebrating the release of Therese Walsh’s debut novel today. The Last Will of Moira Leahy (Random House, October 13, 2009) is about a mysterious journey that helps a … Continue reading
Homestyle Meals Made Meatless, our new cookbook, is almost ready to be sent to the printer. So today I am sharing another recipe. Maque Choux is a traditional Cajun corn dish. The name probably comes from the French Acadian interpretation of a Native American dish. No matter how it got its name, Maque Choux makes … Continue reading
Still not sure about umami? Unlike sweet, sour and salty, umami is a difficult concept (bitter doesn’t seem to be as straight forward either, but easier to understand than umami). Perhaps that is why it has taken us so long to embrace umami. Umami was first described and named over 100 years ago in Japan … Continue reading
