Miscellaneous ↓

Mark’s birthday fell on Labor Day this year and we had friends in town for the long weekend. Saturday was one of those beautiful later summer days and apples were already out at a couple of the Ann Arbor Farmer’s Market stalls. So naturally I bought a 25 lb bag. The last of the raspberries [...]

The summer before my senior year in college, my mom and I started cooking together a lot more.  I think she wanted to send me off for my final year (in a house with a kitchen, so no more dorm food) with the ability to make some nutritious meals for myself.  That’s when my love [...]

Since our week of raw, we’ve been trying to incorporate something raw into almost every dinner.  While we love standard lettuce salads, we need a bit of a break from them.  We also  love the middle eastern cabbage salad we’ve been eating with our raw falafel.  I was hesitating to make a standard American cole [...]

After our awesome meal on Friday, and then awesome leftovers on Saturday, we finally started to settle into our raw diet. Things felt more easy-going and we started looking forward to dinner again. We’re huge fans of Mexican food and we’re huge fans of re-using meal ingredients creatively, so on Sunday, we thought we’d try [...]

Last year, when Mark volunteered to spend a Sunday doing our taxes, I decided to contribute by making breakfasts over the course of the day. The menu included Buttermilk Pancakes and Tofu Chard Quiche. I decided to uphold the tradition this year and make some breakfast-y comfort food in several courses. Since I had a [...]

School was canceled for today (much to my students’ delight) and after we shoveled our van out of the driveway and went to the store for provisions, we’re in for the day.  Here are some images from an IV snow day: I assure you there’s oatmeal under all those fixins: almond milk, ground flax seed, [...]

The other night Mark was bereft of inspiration, so I started rummaging in the fridge and decided to concoct a feast from what I could find.  I do this from time-to-time and think it should have a proper name; thus, the Improv’d Pot segment of the blog is born!  Here’s some of what we had [...]

Some of you may have noticed that we’ve been posting a little less frequently the past few months. While this is in part because we’ve finally hit the point where we’ve recorded all of our staple recipes–and thus can only post when we’re feeling really creative–it’s also because we’ve been insanely busy with other stuff [...]

What to do with piles of tomatoes and yellow summer squash?  Follow this scrummy recipe, and eat up, that’s what! Summer’s End Immersion Pasta 5-8 lbs fresh garden tomatoes (any kind), coarsely chopped 2-3 yellow summer squash, cut into rounds and half-rounds, depending on size of pieces one large white onion, coarsely chopped two small [...]

On my last night in Reykjavik, we were treated to a real feast, courtesy of Julie (Juliana España Keller) and Nina (Rizzo). I was talking to someone recently about a fancy restaurant in Chicago, and how he was so blown away by the meal that he felt like he actually learned something from it, that [...]