At Girard, the servers will get inflated salaries, profit-sharing and health care benefits, so tipping is not necessary. I love the concept of this restaurant and how it mirrors modern HR practices and… Continue reading
You can either feel sorry for yourself or treat what has happened as a gift. Everything is either an opportunity to grow or an obstacle to keep you from growing. You get to… Continue reading
This summer I caved in, procured pots and planted a vegetable and herb garden. Here’s a visual update on how the plants are growing. The pregrown tomatoes survived and are bearing green fruit.… Continue reading
Somewhere in the depths of California’s Mojave Desert, in a location identifiable only by guarded GPS coordinates, is a tiny pool. This pool, imagined by Austrian artist Alfredo Barsuglia, is open to the public.… Continue reading
If you don’t go after what you want, you’ll never have it. If you don’t ask, the answer is always no. If you don’t step forward, you’re always in the same place. Nora… Continue reading
Adventures at home with artisan bread; Multigrain struan.Highlight: “It rose!”
Thai-style iced tea. Vanilla bean and star anise simple sugar, black tea, heavy whipping cream and sweetened condensed milk make a super refreshing summer treat. Recipe compliments of Bon Appetit magazine.
Have excess arugula? Don’t fear. Try out SilverPen’s quinoa and arugula recipe (image included in this post). In my variation I used: arugula, tri-color quinoa, yellow onion, cherry tomatoes, French feta cheese, lemon… Continue reading
Celebrated St. Patrick’s Day by baking 3 loaves of Irish soda bread using Barefoot Contessa’s recipe. By the way, the trick to kneading without a mess or skewing the flour to liquid ratio is to rub… Continue reading
Quinoa, veggie and spicy poultry sausage stuffed peppers. Parboil gutted bell peppers. Sauté finely chopped onions, mushrooms, green peppers and carrots. Stir in pepper, garlic and red pepper flakes. Combine sausage and cook.… Continue reading