Yes, there are more than two (as in, not just black or green!) Once again, I will admit being spoiled by living in So Cal and having several different types grown literally at my doorstep; however, in many other parts of the world, there are just as many, if not more, of this savory, […]
Read More ›Being resourceful as ever, I felt quite efficient yesterday when I finally came up with a use for a bottle of white wine that was given to us as a present over a year ago. I cooked with it. No, I don’t mean I drank it while I cooked; rather, I incorporated it into a […]
Read More ›Rapini, arugula and dandelion greens, for example, have one thing in common: they’re all rather bitter. While it might take some getting used to, including bitter veggies in our daily diets serves not only to surprise our taste buds a little, as they also share some common health benefits: They’re reported to aid the liver […]
Read More ›One of the nice features of Paleo cooking is the endless spice and herb options we have at our fingertips. Being the fan of turmeric, ginger (and a little bit of heat via green chiles) that I am, it’s only fitting that I also love a bit of curry now and then. My own favorite […]
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