Last week, Alicia Sokol of Weekly Greens, and I headed to the farmers market for a photo shoot. Alicia’s site has been literally blowing up with publicity and with good reason. She needed a few...
Hi, you. Shutter Sisters invited me to do a guest post which was published today—yipee! I created a little piece about how to use food as a muse and a new “palate” for expression. Y...
When I incessantly worry, it inevitably comes back and bites me in the behind. Always. When I take a moment to reflect on the situation, maybe even (gasp!) take a step back and give the issue some br...
If you are still reading Eating is Art via your google reader, and have noticed that it hasn't updated in a while, please go to www.eatingisart.com and refresh your rss feed. It's a new and improved ...
For whatever reason, the past few months I've felt like a deer in the headlights when it comes to eating. I have a few favorite snacks, dinners, and even lunches--and I've been sticking to them. But ...
All the recent talk of (and work about) pie made me hungry for one. So the other night, I dug through the freezer finding the last of last summers berry bounty--and made the quintessential mid-winter...
Hello! It's been a while and I've missed you. The past few weeks have been pretty busy. Add getting sick to the mix and an undue absence can occur. C'est la vie, no? And now, I'm back!Other than lots...
This weekend, I came face to face with the imminent spring. Still feeling very far away, I was hesitant to even believe my eyes. A friend and I went to Bishop's Close for a morning walk and to catch ...
February is a dreary month, where the idea of spring seems to be nothing but a distant memory that is vague, maybe even slightly illicit. This month, more than most other months I believe, needs a ho...
Yesterday was Superbowl Sunday. Following football has never been a ritual of my own, but it is a deeply ingrained part of Andrew's life. Because of this, I've learned more about football this past y...
Cheese. There is nothing quite like eating cheese! Depending on my mood, I love the nuttiness of a hard manchego paired with a sweet homemade jam (quince or a mellow marmalade) and a hard piece of to...
The unexpected but remarkable friendships and connections I've experienced since starting this blog have enriched my life beyond anything I ever expected. It really is the most remarkable thing about...
In the past few days, I've had several encounters with the wonderful root vegetable, the parsnip. On Sunday, my friend Blake made me brunch and she was gushing about parsnips. She is going to have a ...
I am so happy to announce that my very talented friends over at Dovetail Bakery have finally found a storefront space + wonderful kitchen to call home! The owner, Morgan, started baking out of her ho...
I have another guilty pleasure: coconut. I love it in all it's forms including shredded, the milk, the oil, and coconut water. To me, it is like eating the nectar of the gods--especially with the lac...
I really enjoy the earthy goodness of spelt. Its texture and flavor are a bit lighter than whole wheat but still packs a punch when it comes to tasting good and is good for you (the two can coincide ...
It's been a few months since I last did a Favorite Meal, but this one has been well worth the wait. I decided to try something a little different by trying to do it long distance. I wanted to see how...
I love breakfast! I love eating traditional breakfast foods but I especially love the ritual of eating first thing in the morning. Call me superstitious, but I believe that the first thing I taste in...
Do you ever just feel a change on the horizon? Even if you are not exactly sure what is going to happen, you know that something will happen? This could be for a lot of reasons: maybe you've been put...
Strangely enough, in the past few weeks I have had several close people in my life stop eating gluten and, quite frankly, this boggled my mind. I'm a baker--one of my main materials is flour aka glut...
I love that name for a business! I worked with the wonderful women at Be Nourished to do something a little different at their open house. They just moved to a new space in an actual house which is s...
The citrus season brings a necessary and amazing wallop of pizazz to these bleak winter days. It's like a burst of fresh air, with a hint of zest. I love going into my local New Seasons and seeing th...
I go through phases when I know I need to cut down on my dairy intake. I'm a dairy fiend--I love good cheese, hot chocolate, and milk in my oatmeal. I know I've had enough when I start to feel a litt...
Why am I always amazed when I follow my gut and things work out? There is nothing truly more wonderful when situations, directions, and ideas unfold onto your lap like a present--all because you trus...
Vanilla or chocolate? Put the two together and the debate becomes officially moot. I think it is hard to find a better flavor pairing--they perfectly compliment each other, adding aroma and depth to ...
I was talking with a friend of mine the other day who told me that at the new year he gets a compulsive urge to madly write in his journal about the past year, furiously scribbling pictures and words...
I've never been a big egg nog fan. That thick, sludgy stuff that comes out of the cartons and sold mostly during the holidays has always been a serious turn off. I went to a holiday party where a guy...
Every year my mother makes a Buche de Noel for Christmas dinner. She started when she was 14, the first year she took french. And each year that I can remember, it has been made a little different. D...
(If you click on the above image, you can see a little slideshow I put together of the pictures) I've been day dreaming of making candy canes for a little over a month now. After watching this youtub...
Shortbread is one of those things that somehow, I all too easily overlook when I am rifling through recipes or piles of cookies. Visually, it is not all that exciting. There are no glimmering, contra...
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