Granddaughters Emerson and Ellery Violet jam One thing that has me smiling is how many of you responded with interest for making wild flower jellies and jams. My guess is while sheltering in place, you’re noticing what Mother Nature has to offer right in your yard. Like purple violets (leaves make a healing tea) and dandelions. Red bud blossoms. On my little patch of heaven, … Continue reading DIY Wild Flower Jellies and Jams
Salad with wild edibles. See the watercress growing behind the salad? A reader asked me how I get inspired to write about food every week. Well, here’s the answer. I find inspiration in the simplest of things. Like recently, when I taught interactive classes with children attending the Kids Kuisine event at Anderson Pavilion on the waterfront in Cincinnati. Headed by Cincinnati Magazine, this fun event … Continue reading Add Wild Edibles to your Supper Salad
Butterfly pea tea – photo Wikipedia Fish in parchment A few food trends for 2020 have really caught my eye. Among them is the color blue. No, not blueberries. Or even blue potatoes. Have I peaked your interest? Read on. Purple yams Ube is the new “it” root veggie — actually more purple than blue. It’s showing up in ice creams and donuts. Mountain spinach Orach, … Continue reading 2020 Food Trends and Fish en Papillote
I enjoy chatting with Matt Swaim on the Sunrise Morning Show/Sacred Heart radio on Thursday mornings. Today we talked about a favorite herb: rosemary. If you bought a rosemary “tree” during the holidays, check out my tip for keeping it healthy, below. HERBS ASSOCIATED WITH BIBLE TIMES BUT NOT MENTIONED SPECIFICALLY IN THE BIBLE: ROSEMARY Rosemary is an herb associated with Bible times but not mentioned specifically in … Continue reading Rosemary, Trendy “Bible” Herb and Ina’s Potatoes
I can’t begin to tell you how many times I’ve made these 2 Middle Eastern specialties. I grew up with tabouleh and hummus has been a standard on my table for decades. For Penny Thompson, an Anderson Township, Cincinnati, reader, who wanted to make both of these. As I always say, go to taste – nothing was measured back in the day…. Rita’s Family’s Hummus … Continue reading My own Hummus and Tabouleh
The “Taste of Lebanon” Indoor Fall Festival I love Lebanese food (after all, I’m Lebanese….) and love to cook it. Just this weekend I made stuffed cabbage rolls. So good. But you know what? This food takes TIME to make and that’s where the St. Anthony of Padua food feast comes in. Yes, it’s this coming Sunday and all your Middle Eastern faves are there … Continue reading The “Taste of Lebanon” Indoor Fall Festival
MY PASTA FAGIOLI One of my most requested. It’s not like the pasta fagioli soup, but is a wonderful pasta with the best sauce. For Carol F., who wants to make it for her vegetarian niece for Christmas. Made with whole wheat pasta, you’ll taste a nuttiness that you won’t get with regular white pasta. You’ll never miss the meat! While the pasta is boiling, make … Continue reading MY PASTA FAGIOLI
I was really hungry for Pad Thai, that delicious Thai stir fry with rice noodles. Going through my recipes, I ran across a favorite from Jaime Carmody, Chef Proprietor of Out of Thyme Kitchen Studio in Symmes Township here in Cincinnati. It was from 2016! Seems just like yesterday that Jaime and I cooked together. I’ve adapted her recipe slightly. It’s worth buying small bottles … Continue reading Pad Thai – Here’s an Easy and YUMMY Recipe and Vietnamese Cilantro/
I was really hungry for Pad Thai, that delicious Thai stir fry with rice noodles. Going through my recipes, I ran across a favorite from Jaime Carmody, Chef Proprietor of Out of Thyme Kitchen Studio in Symmes Township here in Cincinnati. It was from 2016! Seems just like yesterday that Jaime and I cooked together. I’ve adapted her recipe slightly. It’s worth buying small bottles … Continue reading Jaime’s Chicken Pad Thai
Each week when I talk to Matt Swaim on the Sunrise Morning Show, Sacred Heart Radio, I share some fun information about Bible foods and herbs and a recipe to go with the topic. Today, though, we talked about the bitter herbs wormwood and rue – we don’t commonly use those in recipes. (Chefs, though, are using absinthe which is flavored with wormwood, in seafood, … Continue reading Corn Salad with Feta and Walnuts
About Eating 