You’ve already made the bold move to lighten mashed potatoes by using more chicken stock and less cream. Good for you. If you’re not there yet, I’ve provided an instructional at the bottom of this post.
Now, let’s see if we can go one step further and consider the potato skin … Read More
Getting real food on the table isn’t our only challenge. How we speak about food to our families is just as important as how we prepare it. We are up against the billion dollar packaged and fast food marketing budgets. You don’t see anyone making a song and dance number … Read More
When cold rainy days happen to Southern California, it might as well be the Canadian Rockies in January. This is our cold season, the trigger that brings out Uggs, woolen coats, and scarves and gives us a long overdue excuse to stay inside. We had two days of California winter … Read More
Please tell me you still have room for heirloom tomatoes. I know it’s best to eat fruits and vegetables in simple, less-cooked preparations not only because the nutrients are more intense, but because it helps me build up a preferred taste for nature’s foods instead of that of gooey chocolate … Read More
The 91 yearold nutritionist had warned me against theatre popcorn – “they’re little fat balls,” she scolded, “if you eat them you’ll wear them.” I go to movies as much for the popcorn as I do for the movie, in fact, the popcorn gave the best performance in Sex and … Read More