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melinaphotos.blogspot.com

Licking the Plate: Sustainable Food Resources

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Here are some resources to keep you informed and help you take action on important food issues. The Omnivore's Dilemma,. A bible of sustainable food that has introduced “local” and “grass-fed” to so many thousands. A great read for anyone looking to gain a new perspective on food and the way we eat. In Defense of Food,. Illustrates some guidelines to eating, shopping and cooking, and how to embrace a more sustainable food system. Diet for a Hot Planet. The Farm Bill is an important piece of legislation t...

yogachrissy.blogspot.com

H(om)e: October 2012

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It's where the heart is. Wednesday, October 10, 2012. I took two hugely memorable summer trips to Europe as a teenager, accompanied by my whole family. We wandered through Italy, Switzerland, and my beloved France, exploring the tastes and sights as we traveled across the countryside in our rented Volkswagen bus. There were no reservations and no agenda other than the list of flea markets, organized by date and town, which my mother boldly used as our road map. Les marchés aux puces. Tomatoes, rough chop.

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H(om)e: March 2012

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It's where the heart is. Saturday, March 24, 2012. I adore simple arrangements of just one type of flower, like these amazing tulips from the Union Square Green Market. When you bring your tulips home, wrap the stems in parchment paper (if they're not already) and secure with a rubber band. Give the bottoms a fresh cut and let them sit in a vase of cold water for a few hours, which will toughen up the stems and hopefully prevent them from drooping. Subscribe to: Posts (Atom). View my complete profile.

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H(om)e: May 2012

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It's where the heart is. Monday, May 28, 2012. Attitude." My thoughts exactly. That being said, I've had my fair share of flops, but they've taught me to let go and move on (which has only served to further fuel my courage in the kitchen). And with espresso, chocolate, heavy cream, mascarpone cheese, and brandy as the ingredients, how bad could it taste, even if I screwed up? The life of the party. First, choose the dish you're going to use. I initially pulled out a large 8 x 12 inch baking dish but ...

pic-nicfood.blogspot.com

Pic-Nic Food & Image: Abril 2009

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Terça-feira, 21 de abril de 2009. PIC and EAT Alecrim. De todas as ervas aromáticas possíveis de encontrar na rua, o alecrim, é provavelmente a mais comum. Aproveitem a flor, fica tão bonita nos pratos. Batatas assadas com alecrim. 500 gr batatas pequenas (novas de preferência). Sal grosso q.b. Aqueça o forno a 180°. Lave bem as batatas e dê-lhes um golpe. Espalhe-as num pirex, regue bem com azeite, junte uma mão de sal grosso e as folhas dos talos do alecrim. Misture tudo muito bem. Picnic food and image.

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Pic-Nic Food & Image: Junho 2009

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Quarta-feira, 24 de junho de 2009. O que está a dar, a terra. Hortelã, pepino, estragão e gengibre, são ingredientes frescos que enriquecem um sumo de melancia. Duas dicas para comer uma melancia do princípio ao fim. A primeira são vários ingredientes para fazer sumo de melancia. A segunda dica são os podcasts do chef José Andrés inseridos no evento Food and Wine Classic in Aspen, produção American Express. Picnic food and image. Quinta-feira, 4 de junho de 2009. Polpa de tomate com passas e cominhos.

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Pic-Nic Food & Image: Maio 2009

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Terça-feira, 26 de maio de 2009. Chega, de pés de espargos no congelador e de aboboras e de legumes no frigorífico, à espera que o Matias resolva voltar a comer sopa. Pois o meu filho de dois anos deixou de comer a tradicional sopa de legumes. Mas como se costuma dizer, todo o burro come palha é preciso é saber dar-lha, decidi fazer um caldo de legumes para lhe juntar ao arroz, e assim foi, comeu tudo. Cozer, triturar, coar e congelar. Picnic food and image. Quinta-feira, 21 de maio de 2009. Na minha pro...

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Pic-Nic Food & Image: Polpa de tomate com passas e cominhos

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Quinta-feira, 4 de junho de 2009. Polpa de tomate com passas e cominhos. Já começa a haver bom tomate! Esta é mais uma receita de aproveitamento, não só de alimentos , mas de frascos também. Finalmente pude justificar os frascos que andei a guardar enfrentando resmungos e narizes torcidos. Foi esta a informação que retive porque tenho o mesmo problema, ainda para mais que tenho uma lagarta a comer o meu manjericão e não é para isso que tenho a planta. 2 kg de tomate do mais feio que encontrar. Os tomates...

yogachrissy.blogspot.com

H(om)e: February 2012

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It's where the heart is. Friday, February 10, 2012. I think you're going to love this new recipe. There is something about the crispness of the fennel with the sweetness of the oranges that makes this salad a pure delight in the dead of winter. The measurements aren't specific, but no matter the proportions it always seems to taste just right. Subscribe to: Posts (Atom). Photo courtesy of Melina Hammer. Yoga teacher and domestic enthusiast. View my complete profile. Follow H(om)e by Email.

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Pic-Nic Food & Image: Seia de Natal

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Quinta-feira, 24 de dezembro de 2009. Com bacalhau, mas fresco. Posta de bacalhau fresco, em média 150 gr. por pessoa. Cozer o bacalhau, a vapor de preferência. Lave bem as batatas com a pele, se forem grandes, dê-lhes um golpe, distribua-as num pirex só numa camada e regue com azeite. Tempere com uma mão de sal grosso e de folhinhas de alecrim. Leve ao forno a assar a 180° e por fim sirva com as habituais couves, cozidas também a vapor. Aproveite as flores do alecrim para decorar o prato.