Simple Country Pleasures

Yesterday granddaughter Ellery and I took a walk through the woods down to the old mill by the river. We picked wild onions for our salad. Later my neighbor Erin stopped by to show me her wild bounty. Good thing we did it yesterday. Today when we woke up here’s what we saw:  

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Quick Chicken Marsala and Rapini

Are you as anxious as I am to get outside and “dig in the dirt”? It’s all about the experience, getting outside to enjoy Mother Nature. I really don’t think it matters whether you have 40 acres and a plow, a big vegetable garden, a tabletop garden, or simply a few flowers, herbs or other …

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What did the Ancient Israelites Eat?

Each week I chat with Matt Swaim on the Sonrise Morning Show. This week their pledge drive is going on, so if you can contribute either monetarily or with a prayer, I hope you do so. We talked today about what people of Bible days ate in the area of the world where Jesus was born. …

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How Many Glasses of Water Daily?

Check out my article in Countryside Magazine on the Benefits of Lemon Water. Along with that timely information, I found this super information from Dr. Weil’s site and wanted to share. Here’s why you need to drink water: Want to promote healthy skin and proper digestion? Interested in a natural detoxifier? Water is a basic necessity. The …

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Gluten Free/Kosher Beer for Passover

One of my readers talked about using beer in a brisket recipe for Passover. If you need a wheat free, Kosher beer for Passover, no worries. See the photo? The  brew is courtesy of beer maker Bryan Meadan, whose date ale— made from silan, a date honey — is completely gluten-free as well as kosher for Passover, certified by Badatz …

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Once again, Brisket Braises Beautifully

When I work with young people who are just starting to equip their kitchens, I have 2 rules: Buy quality cutlery. I have used my Henckels and Wusthoff chef’s knives made in Germany for well over a decade. Buy quality cookware. Like the enameled cast iron Dutch oven I cooked the brisket in during my cooking …

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Throw Back Tuesday – Fun Article in Cincinnati Enquirer – Rita and her Herbs

I wanted to share this May 2008 article with you. Chuck Martin, the then food editor of the Cincinnati Enquirer, was leaving his job and moving down south. He wanted to write an article about herbs and me since, he said, he wanted to end his interesting career at the Enquirer writing about one of …

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Back To Nature With Natural Easter Egg Dyes

Naturally Colored Easter Eggs

Colored eggs are one of the most fun things at Easter and coloring them naturally is fun. This is an heirloom recipe which I share every Easter.  We use onion skins which turns the eggs light amber to dark orange to brick red, beet juice for pink eggs, the spice turmeric for brilliant yellow and red …

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Onion Skins, Red Cabbage and Turmeric for Naturally Colored Easter Eggs

I’ve told you each year around this the how I go about preparing the natural dyes for the little ones to color Easter eggs. The boys and their families come tomorrow for dinner and egg coloring. Here’s how it all starts: Simmering the onion skins and red cabbage for the dyes. Tomorrow I’ll make the …

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Get your hot cross buns here

I may be jinxing myself, but I think we’ve finally transitioned into spring. The last few days have convinced me, and in our little patch of woods, I’m seeing true harbingers: watercress in our spring-fed pool and trilliums, bloodroot, anemones and spring beauties all poking up through the leaves. The dandelions and wild onions are …

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