Tradition is a word derived from originally from Latin to mean something that is handed down, given, or bestowed upon someone else. It is the sense that there are things with intrinsic worth and value that the next generation requires or deserves in order to survive, thrive, or enjoy their time on Earth.Read More
Last Thursday, I woke up with a new thought in my mind - a thought that struck me as odd and yet profoundly true, and if you’re someone who is struggling to find a way to prepare more home-cooked meals, I think you’ll find it to be incredibly insightful.Read More
This time of year is a time when we take a good, hard look at ourselves and say, “I gotta do something about this.” Unfortunately, many of us will also take a look at what we packed for lunch today and say, “I gotta do something about this.”Read More
Peas and carrots.
Rhythm and blues.
Kim and Kanye.
Some things just belong together.
I feel that way about yogurt and granola. They’re both pretty awesome on their own, but their powers combined are magic.Read More
If you haven’t been to the Covered Bridge Bluegrass Festival, you have no idea what you’re missing. Every year, people from all around the region gather by Pottersburg Bridge out in the middle of seemingly nowhere for a weekend of history, tradition, arts & crafts, music, food, and fun for the entire family.Read More
I recently performed my fifth and final cooking demonstration for the Union County Farmers Market 2018 season. The morning was cold and wet - perfect weather for a bowl of hot pumpkin bisque soup!Read More
There are those who love eggplant, and there are those who haven’t had it prepared the right way.
At least, that’s my philosophy. I feel that way about many divisive ingredients*, including beets, tofu, Brussels Sprouts, and kale. You may think you don’t like it, but there’s a good chance you might change your mind with the right recipe.Read More
It's the Fourth of July, and there's something so summertime, so American, about sitting down to a big rack of ribs that have been slowly braising or smoking for hours.
What if I told you I have a kitchen device that will allow you to cook delicious, falling-off-the-bone barbeque pork ribs in under an hour?!Read More
Here’s a recap of the dishes I prepared recently at the Uptown Westerville Saturday Farmers Market at Otterbein University.Read More
Kids thrive on routine, and my kids just love our Sunday morning breakfast routine.Read More
Who'd have guessed that a memorable Christmas roast could be so easy?!Read More
What better way to pamper yourself than to spend a couple hours getting your hair and makeup done, receiving head/neck/foot massage, trying on fashion accessories, and eating fresh caramel corn?Read More
Still reeling from the watermelon bomb I dropped on you? Well here we blow again: tomatoes aren’t all red either – and did I mention they’re actually not vegetables either? Okay, I’ll stop.Read More
I am here today to rock your fruit-lovin’ world: not all watermelons had red flesh, and typically those that do not are sweeter and juicier. #mindblownRead More
They say that necessity is the mother of invention. Well, a few seasons ago, we needed to do something with cucumbers – bushels of Boothby’s Blonde cucumbers to be exact. Apparently, most folks at the farmers market were unfamiliar with yellow cucumbers and were too resistant to try them.Read More
Ginger root is a delicious aromatic addition to many a dish. However, it also tends to be one of those ingredients that you discover in the back of the vegetable drawer of your refrigerator and think to yourself, “Huh, forgot that was in there... Oh, my spare keys!”Read More
I love getting two for the price of one – and no, I’m not talking about the clearance rack at the department store. I’m talking about vegetation that offers more than one ingredient on the same plant.Read More
Next time you take a walk down the sidewalk, make sure you don’t step on any salad greens.Read More