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Time for summer salads

 July 7, 2014

OK, now it’s really happening. We’ve had a couple of warm days. My toenails are painted orange and I’ve given up wearing socks. It’s salad time. 

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Recent Posts

Pie, pie, me oh my, how I like pie

 June 20, 2014

Did you ever notice how the names of many common fruits have double meanings? As in, I was feeling just peachy the other day until I saw group of young ruffians bounce a ball off the melon of the apple of my eye, then throw a raspberry his way as if...

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Slow-cooker pot roast, when only meat will do

 June 6, 2014

It’s ridiculous to say, but the biggest obstacle in my quest to eat more healthy foods that have a lower impact on the planet is my love of meat. Big hunks of red meat, in particular.

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Eggy little pancakes make a delicious, nostalgic breakfast

 May 27, 2014

Back when we first met, my husband lived in a second-floor apartment on Route 1 in Rockland, Maine, above what was then the hardware store. 

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Celebrate spring with cheap asparagus

 May 7, 2014

Birds are singing, daffodils are blooming, and asparagus is on sale – it must be spring.
This recipe came to me by way of Pinterest and a favorite food blog, "

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Even without fresh rosemay, one last slow-cooker recipe warms up the cool spring

 April 30, 2014

I have rosemary envy.
My friend Myrna has a rosemary that she plants outside in her Maine backyard every summer then brings inside in the fall to winter over. This thing is huge, more of shrub than a...

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Onion pizza relies on mustard for tangy zip

 March 28, 2014

On St. Patrick's Day this year, my good friend Richard cooked my lunch, Corned Beef and Cabbage Pizza.
It sounds crazy, I know, but it was delicious. He used a layer of mustard as his sauce, which he...

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Old school sweet-and-sour has never been so good

 February 28, 2014

Editor's note: In the print addition of this blog, several sauce ingredients were omitted. The have been added in bold below:
 
I started my...

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Once you go steel-cut, you'll never go back

 January 30, 2014

I think it was from Martha Stewart that I first heard of steel-cut oats, a new — or more accurately, very old — form of oatmeal.
She touted it as a better, more flavorful way to enjoy your...

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Secret of tasty slow-cooker meals is doing the prep

 January 16, 2014

I've always loved the idea of a slow cooker, but the reality often leaves much to be desired. Although I have tried many slow cooker recipes, I usually reject them once I've tasted the result.
But I...

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A little roasting, a bit of spice: Tips from a new butternut squash fan

 November 20, 2013

I never was a big fan of butternut squash.
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There's just no dumpling like the apple dumpling

 November 12, 2013

Say what you will about apple crisp, apple pie, apple cobbler and apple brown Betty, there's nothing that makes my heart sing in the fall so much as a fresh, steamy apple dumpling.
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Start the day in a savory way

 October 25, 2013

If I could, I would eat a doughnut every day for breakfast. Or coffeecake. Or pancakes with maple syrup. Or Pop Tarts or a cinnamon roll.
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Barigoule: Another delicious way to enjoy Brussels sprouts

 October 9, 2013

The other day, as I began another chapter in my lifelong quest to find new ways to celebrate Brussels sprouts, I stumbled upon something called a barigoule.
Barigoule — pronounced bah-ree-GOOL...

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Cracking the cold sesame noodle code

 September 26, 2013

I have been trying to make decent cold sesame noodles for years — not delicious ones, or perfect ones, or ones that taste exactly like the best cold sesame noodles I’ve ever had. I just want to make a decent batch. I want to...

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Some of life’s best meals feature loved ones and a view

 September 11, 2013

Until recently, the best meal of my life was a late summer dinner on a pier on Puget Sound in Seattle.
My husband and I drank chilled white wine from big, balloon-shaped glasses and ate king crab that...

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Well-loved cookbook yields warm nostalgia and fabulous ginger cookies

 August 28, 2013

Some of my favorite cookbooks become my favorites because they consistently feed me and my husband reliably, quickly and deliciously.
Others I love because they transport me, through amazing...

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Ginger lends a spicy, floral note to Thai Crunch Chicken Salad

 August 15, 2013

Ginger's flavor - fresh and clean while at the same time warm, rich and spicy, with applications both savory and sweet - is truly unique in the herb and spice world.

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When it's too hot to cook, make spring rolls

 July 31, 2013

Nothing takes the fun out of cooking like a bout of hot, humid weather. It makes it downright unpleasant to stand at the counter, sweat dripping off your head, and prepare a meal.

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Jill Blanchette shares her discoveries as she explores vegetables, greens and grains on her way toward a plant-based, whole grain life.

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