GREEN ICE CREAM!

Green. Green is home, the lush carpeting of grass beneath my body as I am seven, twelve, dreaming of falling in love, eighteen, falling in love, twenty-three, heartbroken, twenty-five, grieving, earth holding me as I learn to know myself. Green keeps me…
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4TH OF JULY DOUBLE BERRY CREAM PIE!

Though I could never blindly declare that all our nation’s woes were suddenly absolved, I will say this: It’s been an ok week to be an American. Last Friday’s gay marriage ruling was a massive victory for so many I…
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CANTALOUPE COCONUT LIME SORBET.

It’s said that the sensory experience of eating—the scents, the textures, the tastes—has transportive powers and the capacity to transform even the heaviest sadness into beauty. (Need evidence? Reference the epic Como Agua Para Chocolate—Like Water for Chocolate.) So what about…
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CHOCOLATE CHERRY SMOOTHIE BOWL.

  Each year, I’m shocked by the steady march of the seasons—offended, almost, by their nonchalance in encroaching upon the blank slate of my year. Summer? I scoff. Already? Impossible! And yet here are the peaches, the cherries, the ripe warmth of sunshine early…
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BANANA BRÛLÉE YOGURT WITH BLACK SESAME BRITTLE.

Good morning! There are two blank canvases that tend to inspire me most frequently in the kitchen: Bread and yogurt. (Coincidence that they’re both breakfast foods? Perhaps not!) Both are perfect tabula rasa (rasi plural?) for any culinary inclinations I…
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LIFE-CHANGING PESTO.

I thought I knew pesto, knew its shades and its depth and its mouth-feel. I thought I understood how pesto was made, the simple stuffing of fresh basil into one’s blender or food processor, the olive oil raining over it…
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RICOTTA & BASIL STUFFED NASTURTIUMS.

Two extraordinary things are happening this week: The first is today’s Edible Flower Virtual Potluck, and the second is Mother’s Day. The first I am thrilled about beyond belief, and the second is a holiday I have come first to…
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