Every night at dinner, Roark and I would use paper towels for napkins. Feeling a bit wasteful throwing a barely used napkin away each night, we then started sharing a paper towel between us to cut down on the garbage. Eventually when I was literally cutting the paper towel in half, so we could share a smaller piece each night, it dawned on me- why not get reusable napkins?!
A hefty investment at first, I found a seller on etsy that offered napkins made from organic cotton (figuring if I’m going there, I might as well go all the way). We purchased 28 napkins, calculating a napkin for each of us for two meals a day, seven days a week. The day they arrived, I couldn’t have been more excited. Read More
By now we are all aware of the plight of the honeybees. Our industrial agricultural system is wreaking havoc on their populations, and in the last five years, we’ve lost over one-third of their colonies nationwide from Colony Collapse Disorder. These numbers are a terrifying thought when you take into consideration that every third bite we eat would not exist if it weren’t for honeybees.
These industrious workers just don’t deserve our attention because of their honey supply; without their pollination some of our favorite foods would not exist. Imagine a world without nuts, avocados, apples, melons, and strawberries! Like Laurey Masterton, author of The Fresh Honey Cookbook says, “No one depends on honey, even though we may like it. But ingredients, a third of all we eat? Read More
Beets – they are like Miley Cyrus, you either love them, or you hate them. I was firmly in the ‘hate them’ category after a few beet salads that tasted like dirt, but decided to give them another try the other day as they were overflowing at my market.
I knew a beet salad alone would not do the trick; I needed to mix them in with something else and make sure it had a strong dressing. I’m happy to report that this salad was fantastic. I’m a beet convert! Oh-ee-oh, killer tofu!
The great news is that you can be a convert, too, in just under 45 minutes. That’s how long it takes to roast a beet, bringing out its sweet flavor and gorgeous color. While it’s baking, cook up some lentils and blend together a dill dressing, and you’re in the beet business. Read More
Spring snuck up on me this year. One early morning I’m driving to work wearing gloves and a scarf and that afternoon on the ride home all the Cherry Blossoms in park had bloomed! My favorite, Tulip Poplars, were not to be outdone, and put on a show for me on the way home from the farmer’s market just the other day. And speaking of the market, asparagus has arrived! If that’s not a sure sign of spring, I don’t know what is.
I’m typing this post right now out on my porch, which we share with a friendly bird couple every spring. They have built a large nest up in the roof and to our delight, come back to stay with us each year. The cats love this built-in entertainment, and I love hearing their sweet little babies chirp and watching them take their first flights. Read More
Growing up, I lived in a cul-de-sac at the end of an L-shaped street that branched off from a busy road. Every weekday morning, all the kids on the block would walk to the end of the street to wait for the bus. We had a tight-knit group despite our different ages and walks of life; and when we weren’t all gathered for the bus, we could be found playing flashlight tag on Friday nights or digging out mountain bike courses connecting our backyards, much to our parent’s dismay.
While I ran as precisely as a Swiss-made watch even in middle school, my sister apparently got her time keeping skills from the Italians. We were always the last to arrive at the end of the street, and there were multiple times where we missed the bus altogether. Read More