We're fortunate that our CSA farmers are so resilient. This year, like years before, they’ve had to continually adapt to unpredictable and unusually extreme weather conditions. Nonetheless, during the height of the growing season the farm continues to produce an abundance of vegetables that aren’t just beautiful but also full of color and flavor. As often happens, our meals revolve around the shelf-life of said vegetables, which don't always neatly coincide with our schedules.
Recently a well overdue four-day staining/sealing project kept me out of the kitchen for most of the daylight hours before our ‘family’ vacation to Maine. In lieu, a few evenings leading up to our trip were spent inventorying and making the most perishable CSA produce travel-ready, including one green cabbage the size of my head. Steaming cabbage is my go to, I’ve sautéed and braised cabbage too but, until this post I’d never tried making coleslaw. Imagine how surprised I was to find a cookbook with an entire chapter devoted to coleslaw!
What did you like about this recipe?
The recipe is minimalist. Coleslaw is versatile, you decide whether to serve it as a side dish or a condiment; it's as diverse in it's preparation as what it complements. It also reminds me of summer, which Mother Nature doesn’t seem quite ready to let go of.
What didn't you like about this recipe?
Shredding cabbage and carrots can be time consuming without the right equipment. A food processor can shave minutes off preparation by hand but for an even faster solution, consider a pre-shredded mix from the grocery store. They’re not all made with cabbage.
Favorite recipes (that you tried from the cookbook/website):
Kathy’s Cole Slaw for Two
Did you alter the recipe or make any substitutions?
Get ready. Honey substituted granulated sugar, scallion and red onion substituted white onion and, celery seed ‘substituted’ parsley. Black pepper and Dijon mustard (an afterthought, not shown in photo above) were also added. If familiar with the canon you might cite other literature written about cabbage and posit that these alterations resemble the “Coleslaw with Sour Cream and Mayo” recipe found in Making & Using Vinegar: Recipes That Celebrate Vinegar's Versatility by Bill Collins. Okay, then mine omits the sour cream. With that said, portions were also reduced and all measurements were eyeballed resulting in 4 healthy servings, total.
Would you recommend this recipe?
Yes, but I would recommend adding red cabbage, for even more color!
Crystal Lake, Maine, another first.
This is one of many lakes in Maine, I swam with ducks.
The fur babies (2 cats and 1 dog) weren’t keen on the drive; they think we still have enough unexplored terrain to visit in the state of NY but they were happy to be with us.
store bought blends may contain more sodium than homemade.
Baked Chicken seasoned with a dry rub served with CSA Vegetables: Roasted Spaghetti Squash topped with Sautéed Peppers, Scallions, Onion, Garlic, Reduced Cherry Tomatoes and a little parmesan cheese.
And then,
Baked Chicken Breast seasoned with a lemon & pepper spice blend, garlic and onion powder served with more CSA Vegetables: leftover Roasted Spaghetti Squash tossed in Basil Pesto (with Spinach and Walnuts).
A piece of Ciabatta bread compliments the meal and helps cleans the plate.
Try the following keyword searches: Cabbage, Cook* or, simply search Coleslaw. When you're looking for something specific remember to check the table of contents or index before checking out the cookbook. Happy browsing…
As something of a continuation to PPLD’s What’s Cooking Blog entry for July, Grace's Chinese chives also inspired this month's post. Alas, the chive and pork dumpling recipe had no measurements, which ended up being an experiment in itself even with another recipe to reference. So, as is becoming the norm, I split a package of ground pork into two bowls for comparison.
The abridged version:
In one bowl I added the ingredients Grace listed: ground pork, chopped Chinese chives, soy sauce, sesame oil, ginger and salt. As luck would have it, I didn’t realize when I opened the sesame oil that the nozzle regulating the pour-speed came off with the lid(!). That one erratic glug resulted in a more distinct taste than intended but it wasn't disastrous. After cherry picking ingredients to avoid infusing oil and then making a liquid puree the meat in the other bowl was seasoned ‘similar’ to Judy Leung’s “Pork and Chive Dumplings” recipe. To mitigate any chance of over-pouring a second time the sesame oil was omitted. Low sodium soy sauce, garlic powder, ginger powder and sautéed scallions were added as substitutions or merely on a whim. After a full tray of dumplings had been pleated the leftover pork was combined into a single bowl and used to fill the last few dumpling skins. By this point the process was beginning to feel like quite the undertaking for a novice but so far, so good. Moving right along, the first two dumpling variations were boiled in separate pots so they could be easily identified. …Let's just say, I was thankful there were still a few dumplings left on a cookie sheet. One of the more decorative dumplings could be saved from the rolling boil with a slotted spoon but it wasn't pretty, the rest fell apart. The broken noodles and pork 'meatballs' made a fine lunch but they couldn't be called dumplings.
After a quick trip back to the drawing board, a.k.a. lunch, I lined a small vegetable steamer with parchment paper and set it in a pot with a small amount of water. The remaining dumplings were successfully steamed, three at a time. Out of curiosity, two of the steamed dumplings were then fried in a pan like I occasionally do with pierogis, not bad, but also not necessary. In conclusion, we liked the combined pork recipes with sautéed scallions the best and will try dumplings in a bamboo steamer basket in the near future.
Tangentially, did you ever notice that almost every culture has some kind of dumpling?
My significant other’s Ukrainian relatives came to visit and cooked for us all week. In addition to some serious meals prepared over an open fire, they taught me how to make a couple of Ukrainian dishes including, although indirectly, pelmeni. Pelmeni are Russian dumplings with a meat filling wrapped in thin, unleavened dough, boiled and, in our case, served with sour cream (optional), vinegar and black pepper. Apparently, they're popular across Eastern Europe.
Everyone helped make the pelmeni from scratch while I was at work. Later that day I was told how to season the meat before we broke for another amazing dinner, but forgot to ask how to prepare the dough before our guests left. Beyond Borscht had a recipe to reference ingredients and measurement and then verify them with the relatives remotely.
…Maybe next time they visit we’ll have Varenyky.
What did you like about this recipe?
These little dumplings are so cute, surprisingly filling and I loved that everyone helped make them.
What didn't you like about this cookbook/recipe?
Here I'll apply what I learned from making Chinese Dumplings.
The process of wrapping dumplings is time consuming, and can be challenging to use the same amount of filling in every skin. Our freezer also had to be drastically rearranged to fit multiple cookie sheets of pelmeni before it could be consolidated and stored in a freezer bag (dumplings require patience!).
Favorite recipes (that you tried from the cookbook/website):
Pork Pelmeni (pg. 42-44)
Did you alter the recipe or make any substitutions?
Well, technically, I haven’t made my own pelmeni yet so I can honestly say no, I didn’t alter the recipe but I did omit serving it with sour cream.
Would you recommend this recipe?
Yes! Working with your hands improves dexterity.
Pork and Chive Dumpling Ingredients
We'll skip past the boiled mishap to the parchment lined steamer basket.
Left: My First Steamed/Fried Dumplings with Pork, Chive and Sautéed Scallions,
Right: Boiled Noodles with Pork and Chive ‘Meatballs’
My significant other appreciates the experimental aspect of PPLD’s What’s Cooking Blog. This 4th of July we had a guest over and decided beforehand to grill some of the more traditional holiday fare, which provided the perfect opportunity to experiment with a cast iron griddle.
The short history: years ago we replaced our gas grill with a smart grill. Cool, but some of the limitations make me think it was a beta model ahead of its production line. For example, a gas grill allows you to independently lower/raise the heat on either side of the grill. Our smart grill only allows us to light one side at a time. Well past the warranty, we hoped a preheated cast iron griddle might distribute heat more evenly or, at the very least create indirect/low heat on the side of the grill that wasn’t lit. Meathead: The Science of Great Barbecue and Grilling discusses the cast iron griddle beginning on page 152, but you'll have to flip through the book to find recipes; there isn't a chapter devoted to cast iron griddling.
We were eager to use the new hardware. The griddle was oiled a little more than necessary and the grill was lit.Burgers dressed with two kinds of cheese and hotdogs were done first quickly followed by corn on the cobb grilled in the husk. Everything was perfectly cooked which was a pleasant surprise since the battery died in the wireless probe I tucked into one of the burgers. Thankfully, hot dogs are easier to gauge for doneness; cook until blistering. For dessert we griddled peaches and pears with vanilla Balsamic vinegar then served them over vanilla ice cream with wild berries. The meal was a huge success!
The day after our efficacious Independence day meal, I had to work at our weekly CSA vegetable distribution. While there Grace L. surprised me with a bag of Chinese chives and a sheet of recipes. Since the griddle was conveniently still out, clean and my partner and I were both off the next day, I made the first recipe listed on the page for breakfast. Lo's cookbook is plugged because it contains a similar recipe. Anyone interested can see how easy it is, no fancy execution is required.
What did you like about this recipe?
According to Lo, “this is a traditional lunch dish, ideal for serving at a brief noon meal.” As something of an anomaly, the universe allowed us to sleep later than usual, so our breakfast was more like brunch served with coffee and fruit. Eggs make a great meal, some variations take as little as five minutes to prepare and Chinese chives add a big flavor. Experiment further with condiments like ketchup, hot sauce or chutney.
What didn't you like about this cookbook/recipe?
Not related to the recipe but, we lost part of the first attempt because I poured the bowl of eggs too close to the tapered edge of the griddle. Quick spatulas salvaged some of that scramble but before the second round we removed the shorter grates on top of the grill to work towards the back of the griddle. The eggs were continuously scrambled with two metal spatulas using a technique that reminds me of hibachi without food flying through the air. (*The spilled egg was cleaned off the inside of the grill before the next use to prevent a fire.)
This recipe may have been easier to prepare inside but, it was fun to cook and eat outside.
Favorite recipes (that you tried from the cookbook/website):
Chinese Chives and Eggs (from the sheet of recipes I was given) or, Stir-fried Chives with Scrambled Eggs (pg. 71)
Did you alter the recipe or make any substitutions?
Two bowls of eggs were prepared. One bowl had milk because that’s how I’ve always made scrambled eggs, the other didn’t, as the recipes instructed. As an unintentional comparison, I accidentally added raw chives to one bowl of eggs before reviewing the instructions. Unconsciously I thought it would save space on the tray used to carry everything outside. Not the end of the world but this resulted in a slightly crunchier texture.
Would you recommend this recipe?
Yes! Trying new things can lead to a more curious and engaging life. Continuing down the page of recipes, I am tasked with using leftover Chinese chives in dumplings. It’s amazing how difficult it is to find dumpling skins; my coworker helped me acquire these so I didn’t have to make them from scratch. (Thank you!)
Happy belated 4th of July! May it lead to many more culinary experiments!!
Independence Day dessert: Griddled pears and peaches with vanilla Balsamic vinegar served over vanilla ice cream with wild berries
Grace's Chinese Chives
Chinese Chives and Eggs
or,
Stir-fried Chives with Scrambled Eggs
Eggs with Chinese Chives (guess which one has milk)
References:
Books –
Cool Backyard Grilling: Beyond the Basics for Kids Who Cook / Lisa Wagner. - (Tasty Basic Burgers, pg. 12-13. These burgers are anything but basic. Every now and then I might combine two kinds of ground meat but my burgers are generally seasoned with salt, pepper, Worcestershire sauce and occasionally garlic powder. The sky's the limit!)
(Grilled Swordfish with Rice Pilaf, Green Salad and Avocado)
June 24, 2025.
by Bridget O'Donnell
Fish is already close to a weekly dinner go-to. Sometimes I make it twice a week because it’s healthy and versatile. It doesn’t have to be time consuming to prepare and in a pinch, a thinner cut can be cooked partially frozen, which has saved a few nights. There are many schools of thought on how to cook fish. Baking it might be the most hands off but if you haven’t already, cast your net a little wider. Try grilling fish in aluminum foil packets, a grill basket, on kabob skewers and occasionally, directly on the grill grates.
When my coworker suggested a simple grilled recipe for swordfish I committed it to memory so that I could use it as arsenal during the week.
This cookbook not only showcased grilled swordfish on the cover but suggested the same base recipe as my coworker.
What did you like about this recipe?
Novelty piqued my interest. Swordfish? This recipe is easy to follow and uses minimal ingredients: oil, salt and pepper. Awe-some. It's also ready in 8-10.
Bonus: almost every recipe I found to compare cooking techniques suggested the same method for oiling the grill. Dip/soak a wadded up paper towel in olive oil then rub it on the hot grill grates. It really works. This practice may become as habitual for me as cleaning the food off of the grill grates with a brush.
What didn't you like about this cookbook?
The cookbook provides nutrition highlights and nutrition facts per serving but these are only estimates. The disclaimer states these estimates may vary depending on the cooking method, brands used, and interpretation of the recipe, amongst other variables. The introduction for the “Swordfish, Tuna, and Striped Bass” chapter beginning on pg. 99 also doesn’t mention that Swordfish is higher in Mercury than other types of fish. Ask your doctor how often you should eat fish high in Mercury or, my sincere apologies, if at all.
Favorite recipes (that you tried from the cookbook/website):
Grilled Swordfish Piccata (pg.101)
Did you alter the recipe or make any substitutions?
The instructions provided by Rawn were followed for grilling the Swordfish; there weren’t many but to simplify dinner, I omitted the Piccata sauce. Instead, at my coworker’s suggestions, we dipped the fish in Teriyaki and/or Worcestershire sauce. A little over a pound was enough for two people, two nights of the week with the addition of various sides. Personally, I would recommend only buying what can be finished in one serving.
Would you recommend this recipe?
Yes, try it if you can. This meatier fish is like steak in that it doesn’t fall apart when cooked directly on the grill grates. Enjoy it's mild taste just don't have it too often and maybe not at all if part of the vulnerable populations. Check with your doctor.
Leftover Swordfish and Rice Pilaf. Served with Bruschetta made with fresh basil from the Aerogarden, dill pickled tomatoes, a balsamic glaze and…
…a salad good enough to eat without dressing(!).
These quick dinners allowed extra time to work on setting up the container garden. This isn't even all of the containers.
Some seeds shown came from years of participating in the
For our first vacation of 2025 we decided to visit the Lake George area. We found a place that allowed multiple pets with a fire pit and a river in the back yard.
Unfortunately, as the trip got closer, the weather forecasted cooler temperatures with partly sunny skies to rain. Neither of us would be able to tolerate a polar plunge, so that meant swimming in the river was out but, I definitely put my feet in on two separate occasions. Still early in the season, we also wouldn’t be parasailing or visiting any of the beaches at Lake George, one of the cleanest lakes in NY, conveniently located a short drive from where we were staying. The dog could go on her first boat cruise though! Also contingent on the weather, the fire pit wouldn’t be a viable cooking option but we still had use of a gas grill and a very modern full kitchen. So, before our trip I tasked myself with curating a nutritional but flexible menu for the week.
After flipping through a stack of cookbooks I realized that we could bring almost anything we wanted to eat on our vacation. It would just require some planning. For our trip I was interested in meals with less prep and versatile ingredients that could be used in multiple dishes. Minimal seasoning (i.e. oil, salt & pepper) and easy clean up would also be nice. The kitchen would have miscellaneous cooking utensils, pots, sheet pans and basic spices but we wouldn’t know exactly what until we got there (I came so close to bringing my cast iron skillet…). My prerequisites sounded like a tall order until I found some resources for outdoor cooking where I gleaned tips and reminders for picnicking, grilling or cooking in a fire pit, camping and glamping.
Our vacation would also be an opportunity to clean perishable items out of the ‘fridge. When it was time to pack the cooler I laughed until I almost cried. We had so much food!!
What did you like about this cookbook?
The editors of Sunset Magazine know cooking outdoors, they’ve been suggesting recipes in their periodical since 1901! Overall, the inclusive recipes cover a broad spectrum of cuisines and teach how to use multiple cooking vessels outdoors. Amongst other attributes, it offers realistic suggestions for camping, provides nutritional information per serving and suggests age-related tips (i.e. serving ice cream in a paper cup vs. a ramekin for small hands).
However, even the best laid plans have some oversights.
Since the meat was frozen, as suggested on pg. 17 ('multi-task, marinate and then freeze meat for transportation'), we needed an alternate dinner plan for the day we arrived. Thankfully, one oversight happened to provide a solution. The night before our trip I made pizza dough intended for a down day in the middle of the week. With the bowl pushed towards the back of the refrigerator it was out of sight and out of mind so, I forgot to freeze it. “What a pizza work!” Fortunately, the recipe instructs leaving the dough on the counter for two hours to warm it up to room temperature before assembling the pizza and our ~2.5hour drive would meet that requirement. “Cheese the day!” What’s an additional hour, give or take? “Let’s dough this!”
Also consider taking a look at “The Grillers Guide to Vegetables” on pgs. 158-59, it may be something to note for future dinners.
What didn't you like about this cookbook?
Nothing, per se. This cookbook definitely had more information than I needed (or had room to pack) for a week’s vacation.
Favorite recipes (that you tried from the cookbook/website):
Pizza Dough for the Grill (pg. 109).
Did you alter the recipe or make any substitutions?
Consider this the next level to our “Tomato Saves and New Favs” What's Cook Blog post from September 18th, 2023 where we used frozen pastry dough.
We didn’t have everything necessary to cook our pizza on the fire pit and because of the cooler weather decided to use the oven instead of the grill. As instructed in “Grandma’s Pizza,” a recipe that was recommended to me before our trip, we used bread vs. all purpose flour for the dough and I mixed everything by hand. Toppings were unregimented, chosen to accommodate our taste preferences and use what we'd brought from home.
Would you recommend this recipe?
Yes. Enjoy leftovers for [breakfast,] lunch or dinner.
This month we dabbled or, more precisely pickled in natural food dyes for the few weeks it took me to decide what to make for the holiday. …Our meal would be for a smaller party of two to maybe four but provide enough leftovers to cover dinner most of the week. In addition to providing some respite, it would also leave more room after work for projects or hobbies and, equally as important, time to relax. In the meantime…
Last month, while my coworker and I were discussing individual food preferences they shared a recipe similar to Momofuku's “Soy Sauce Marinated Eggs.” It should come as no surprise that I had never tried anything like it but, jumping in with no expectations left no room for disappointment. A week or so later, I came across a recipe for “tea eggs” in Buddha Jumps Over the Wall, and Other Curiously Named Classic Chinese Dishes. Aside from types of vinegar, there were two other differences between this recipe and my coworker’s. In addition to adding black tea to the brine, the recipe suggested leaving the cracked shell on the egg while pickling it for a somewhat marbled effect. Neat. As a follow-up I tried pickling with a different color ingredient. Full of nutrients, beets enter stage right (or left, your choice) for some "Quick Pickled Eggs and Beets." In lieu of coloring Easter eggs in the traditional sense, we colored a couple of eggs in their cracked shells (like tea eggs) and a couple of peeled eggs, for comparison. (If you're interested in coloring Easter eggs with natural dyes consider taking a look at pg. 84 in A Garden to Dye For by Chris McLaughlin.)
All About Eggs was chosen for this review because it had some variation of all of the recipes mentioned herewith. Photo inserts, called the “Recipe Picture Menu” can be found in the center of the book beginning on pg. 113.
Hard Boiled Egg, pg. 90;
Tea eggs, pg. 228;
Lourdes’s Deviled Eggs with Tuna, pg. 165;
Pennsylvania Dutch Pickled Beet eggs, pg. 247.
What did you like about this recipe?
The recipes are succinct.
Pickling eggs may not enhance their nutritional value but it may increase their shelf life, even if for a nominal amount of time.
What didn't you like about this recipe?
Pickled eggs may be an acquired taste for some and because both recipes were new to me I can’t be sure that I tried either version with the right accompaniments. The eggs pickled in soy sauce probably would have been better in a rice bowl or ramen than on toast with cheese (for breakfast). Similarly, while the eggs pickled with beets went well in a green salad (for lunch), I went a little further and made them into deviled eggs.
Aesthetically, leaving the cracked shell on while quick pickling the egg didn’t marble it as much as I expected.
Favorite recipes (that you tried from the cookbook/website):
The "Quick Pickled Eggs and Beets" rendered as “Deviled Eggs” seemed to be our favorite version.
Did you alter the recipe or make any substitutions?
People have undoubtedly noticed the rising price of eggs, an imminent result of the bird flu. Since this was an experiment, I reduced the number of eggs pickled in both recipes.
For the deviled eggs I opted to omit the vinegar because it was an ingredient used in the pickling brine. Both shelled and unshelled deviled eggs were palatable. We enjoyed them as a snack and then as an accompaniment to a larger meal.
Would you recommend this recipe?
Yes, it was a fun experiment. You'll need to be able to hard boil eggs but don't worry, no matter what level you’re at in the kitchen there are a plethora of books and websites available, though with slight differences. One example can be found in The How-to Cookbook for Teens: 100 Easy Recipes to Learn the Basics by Julee Morrison (pg. 48).
To help get you started, I usually… cover large eggs in a pot with cold water, add salt (optional) and bring the water to a boil. Once the water is boiling, remove the pot from the heat and cover for ~6-8mins. Remove the eggs from the water and let them cool (I don’t cool the eggs in a bowl of ice water, but it’s almost unanimously recommended). As you can see from the pictures below the yolks aren’t centered. Periodically stirring the eggs as the water comes to a boil might help center the yolk.
Eggs ready to pickle with beets in their juice, vinegar and sugar.
“”Quick Pickled Eggs and Beets"
(Egg on top - Pickled in a cracked shell,
Egg of Bottom - Shell removed before pickling.)
“Deviled Eggs,”
the foremost pickled with beets.
And, because I couldn't really decide what to make for our holiday dinner with leftovers, “Slow Roast Leg of Lamb” and…
If I don't go to the gym or have an errand to run during my lunch break I like to go for a walk, especially when the weather is nice. One sunny afternoon the temperature felt deceptively warm for the first two weeks of March, so I decided not to wear a coat. Shortly thereafter, hands in my pockets and collar already popped, I found myself contending a cool 15-20 mile an hour breeze with thoughts of summer. For about 30 seconds I saw fleeting images of myself lounging in the sun, eyes closed with sweat beading up on my skin in the heat and humidity and then, inadvertently sunburnt. It made me smile. For a few moments those flashbacks provided some semblance of warmth, even if only nostalgic. Then, just as quickly another blustery breeze reminded me that summer would be here soon enough, in the meantime, it might be time to consider switching to a gardening hat.
In the last few weeks we’ve experienced a wide range of temperatures (and wind speeds!) with the few warm days presenting an encouraging dichotomy. Foreshadowing spring's growth, those days make it easy to temporarily forget the cold we’ve already endured as well as the weather that may continue to surprise us. The Farmer’s Almanac may not consider “in like a lion, out like a lamb” to be an accurate weather predictor but, we can only hope.
It’s still early to plant seeds outside. If you have space, starting some of the more delicate seeds inside might be a viable option. Because I’m not quite ready to repurpose our hydroponic garden from kitchen herbs to a seed starter, I sought for a little gardening motivation by experimenting with sprouts, shoots and microgreens.
A packet of pea sprouts from the Seed Sowing Library seemed like an interesting project to try before gardening season started. Instructions that came with the seeds were straight forward. **Soak seeds 6 to 12 hours. Drain well and invert jar at an angle. Rinse seeds with water and gently swirl twice daily. Drain well and invert jar. Ready to eat in 2 to 3 days.** Low and behold, after a few days the peas sprouted but, I couldn't help questioning whether I'd done everything correctly and, if there were other methods of growing sprouts.
What did you like about this recipe?
Sprouts, shoots and microgreens, in that order respectively, take a lot less time to grow than a vegetable garden. *Bonus, if what I’ve read is true, microgreens like broccoli sprouts, for example, may have more nutrients than mature broccoli.
What didn't you like about this recipe?
It might sound contradictory but, I didn't like the same things I liked about this recipe. Although on a much smaller, non-commercial scale than many container or outdoor gardens, microgreens at any stage require attention and patience. To be honest, I was hoping to try some red lentil shoots on my corned beef but, they weren't ready yet.
Favorite recipes (that you tried from the cookbook/website):
Preparing Containers [w/soil]; Grow Your Garden; Water from the Bottom (pgs.38-42) were the most helpful sections in Braunstein's Microgreen Garden.
The Red Lentil Sprouts are probably my favorite because they take the least amount of time. My friend has been experimenting with flax seeds which also seem to grow quickly. Chick pea sprouts, on the other hand, take time and should be planted more densely with the seeds touching each other.
According to what I've read, I won’t have a preference until I taste a variety of shoots (FYI: the water used may also affect how the sprouts or shoots taste).
Did you alter the recipe or make any substitutions?
As mentioned, I followed the instructions that were included with the pea sprouts and read that by the time sprouts are visible they’re considered edible. Once the peas sprouted I cautiously ate the contents in the jar over the course of 2-3 days without ailment or discomfort. Spoiler alert: pea sprouts may be crunchier than expected.
A few days won’t usually grow microgreens but, three books and one video later and I was ready to try growing the prepared sprouts in soil. Of course, the library didn't have any pea packets left so I continued the experiment with broccoli, chick pea and red lentil sprouts. Like the pea sprouts, I followed the same instructions then planted the sprouted seeds in a shallow tray with soil. The trays were labeled and covered with a plastic lid. A towel was then draped over the covered trays to emulate growth underground. Once the sprouts grew taller they were exposed to light to promote photosynthesis and turn green.
Would you recommend this recipe?
Yes. Although this project didn't quite motivate me to start seeds for the containers and garden boxes outside, it did help me plan for this year’s growing season. (Technically, I probably could have started tomato seeds inside as early as March 2nd or 9th, in hindsight.)
Gritzer, Daniel. “Classic, Savory Shepherd’s Pie (with Beef and/or Lamb).” Serious Eats, 17 February 2025, www.seriouseats.com/shepherds-pie-beef-lamb-recipe. Accessed 20 March 2025. - (Main difference: I don't usually peel potatoes for mashed potatoes.)
“Grow Your Own.” Mumm’s Sprouting Seeds, 29 Mar. 2024, sprouting.com/.
Kohler, John. “How to Grow Sprouts with Water or in Soil Any Time of the Year at Got Sprouts.” YouTube, 8 March 2012, https://youtu.be/lQqML3Ayxi0?si=KIFBbIdBNLvOhf1g. Accessed 20 March 2025. - (Includes a 43:17 minute video.)
Mayes, Rosie. “Stovetop Corned Beef and Cabbage.” I Heart Recipes, 14 April 2024, iheartrecipes.com/corned-beef-and-cabbage/. Accessed 20 March 2025. - (This is more or less how I make Corned Beef. Onions are boiled with the Corned Beef and a small portion of carrots are added towards the end of the cook time but the rest of the carrots, potatoes and cabbage are prepared separately.)
Winter weather doesn’t just wreak havoc on our immune system; it affects every part of the body including our largest organ, the skin. While it can be good to get outside for some fresh air, exercise and vitamin D, too much exposure to winter elements can result in a number of unwanted conditions including dry or cracked skin.
For the New Year, rather than make resolutions that could result in any degree of shame, I wanted to find a few new hobbies. In addition to maintaining a healthy diet and exercising regularly, I decided it was time to create a more regular self-care routine. Recently I read that “pampering yourself for twenty minutes without interruption is quiet indulgent and something we should all do for ourselves for all the benefits it provides (Natural Beauty from the Garden, pg. 74)." Vague and out of context, yes but, healthy habits help maintain a healthy mind and body. A little self-care might go a long way.
Extremely dry skin on my hands has been an issue all winter. This comes with little surprise because of hard water, being almost OCD with doing dishes and, washing my hands religiously throughout the day so that I can rub my itchy/tearing eyes. One morning I looked in what might be considered a magnifying glass and saw just how dry patches of skin were on my face. The human body is made up of 70% water but without constantly replenishing our [water] intake we are prone to becoming dehydrated, especially overnight. So first, I tried putting more moisture into my body. Then I thought, if what I ingested could help hydrate me from the inside, why not try some of those ingredients on the outside, too. Sometimes that thought is correct and, sometimes it isn't.
1. Just because something is natural doesn’t mean it can’t be harmful. Some ingredients, especially essential oils, are very strong and can even be toxic. They should never be eaten, no matter how yummy they smell. Many items should not be used if you have certain medical conditions, like high or low blood pressure, epilepsy, or are pregnant. If you are unsure, consult your physician first.
2. Before slathering any product all over, make sure to test it on a small area, such as the inside of your arm or at the edge of your hairline for facial products, to be sure you don’t have a negative reaction. This is especially true for those with sensitive skin.
3. Different people experience different results.
4. Try to use organic ingredients when possible to avoid superfluous (to say it mildly) toxins, additives, preservatives and/or over-processed fragrances. Your skin will absorb those, too.
My hands might take a little more time and attention so I started looking for a few gentle but quick and, inexpensive solutions for my face.
What did you like about this recipe?
My two go-to face masks are a charcoal mask to deep clean and tighten and a honey mask to moisturize. One jar lasts a while because I use them sparingly but they run on the expensive side and because at least one product is being phased out, it can be hard to find. After some prioritizing…
The Banana-Avocado (and Honey) mask was cooling which could have been because the ingredients were chilled or at room temperature (it’s winter, even the kitchen counters are cool). Overall, the mask made my skin feel relaxed, refreshed and softer. It may have helped open my sinuses, too.
The Turmeric Oatmeal (and Honey) mask calls for a small amount of ingredients that I consider staples. Unfortunately, it didn't soften my skin as much as the Banana-Avocado mask but this is a new combination that I may fine-tune over time.
What didn't you like about this recipe?
Because the masks are perishable, leftovers don’t usually last more than a day. With sensitive skin I would only try one mask per day, and generally not every day. I suppose I could have eaten these particular leftovers but, I didn’t. It’s also not always advisable depending on what ingredients you add to your DIY products (refer to Important Insights, listed above).
The mess-factor of the “Banana-Avocado Mashed Mask” made it difficult to keep on for 15 minutes or do anything else until I took it off. If there's a next time, I'll blend the ingredients for a smoother consistency.
**Additionally, and very important(!), if the recipe calls for something like coffee grinds, mashed fruits or larger pieces of oatmeal, gently remove the mask with a washcloth or cotton pad and rinse that off in a tepid bowl of water. Even if you don’t have temperamental pipes, DO NOT wash the mask directly down the drain. There's a reason the kitchen sink has a food trap!!
And, kind of funny note about leaving the Oatmeal-Turmeric mask on for 15 minutes. After removing the mask you might “glow” a little more than expected because you’ve basically just dyed your face yellow. A few cotton balls of witch hazel (and a shower) should clean the residual off of your face and hairline. If you're not vegan, there's always the “Liquid Gold Face Mask” (aka: plain honey) as suggested in DIY Beauty (pg. 36).
Favorite recipes (that you tried from the cookbook/website):
Then, because the recipes were so similar, I combined the “Morning Oats Face Mask” (DIY Beauty, pg. 38) with the “Luminous Turmeric Face Mask” (Hello Glow, pg. 42).
Did you alter the recipe or make any substitutions?
The measurements suggested for the banana-avocado mask yielded enough for two masks, which was unfortunate; the leftovers had to be composted because of my schedule and skin type. For this reason I reduced the measurements by half in the Turmeric-Oat mask but, the reduced amount could have been halved for a single serving/mask. Fortunately, this mask did last an additional two days.
For the Oatmeal-Turmeric mask, one tablespoon of plain whole milk yogurt substituted three tablespoons of Greek yogurt/whole milk.
As an experiment, I didn’t grind the oatmeal into a thin powder, which I think I would do in the future.
And, as mentioned earlier, I added turmeric to the “Morning Oats” mask. If you have an extremely fair complexion, maybe avoid adding turmeric.
Would you recommend this recipe?
Yes, I encourage you to play with your food, it's fun. If your DIY recipe works it truly is empowering and will make you want to try more. My recommendation would be to avoid recipes with ingredients you know you're adverse to (for example, if you don’t eat bananas often, don’t make a mask with quite so much banana).
Don't be your own worst enemy; remember that helping yourself also helps others. Take care of yourself so that you’re your best version and in the right frame of mind to help others, and, Yourself!
Happy be-lated Valentine!
Morning Oats-Turmeric (and Honey)
Morning Oats-Turmeric (and Honey) Mask
Be conscientious of your drains!
(And know, that washcloth may be yellow for the rest of its life.)
The Asian New Year is most commonly known as the Chinese or, Lunar New Year. It falls on different dates and may be celebrated as a holiday for varying durations between January 21st and February 20th, depending on the religion and culture.
Some leftovers, I completely forgot to take pictures of the food before we ate.
December 30, 2024.
by Bridget O’Donnell
To end 2024 I thought it would be nice to “Deck the Halls” and host a holiday meal at our home. Fully aware that “It’s the Most Wonderful Time of the Year" a busy time of year for everyone, I narrowed down the only weekend we were both available earlier in the month and suggested the following menu.
*
* *
Appetizer -
A simple charcuterie board
(fruit, meats, cheeses, nuts, crackers
and chocolate)
~ * ~
Salad -
Mixed green
(vaguely resembling Caesar salad, croutons and
red onion optional)
~ * ~
Entrée -
Baked Salmon, two ways
served over a wild rice-quinoa blend and sautéed greens
~ * ~
Soup -
Vegetarian Roasted Butternut Squash and Sweet Potato
(with apple, maple syrup, a hint of ginger and other warm spices)
served with French bread and unsalted butter or yogurt spread
This year I wanted to offer a holiday dinner that would feed 14 people and meet the following guidelines:
In addition to being a complete meal, there would be enough choices for picky eaters to fill up on, too. Although a Pescatarian entrée would be served, vegetarian options would be eclectic enough so everyone could find something they might enjoy eating.
The meal should be more like something you might order at a restaurant.
The sum and its parts would be sustainable and nutrient dense (aka: healthy!).
As the menu suggested, I planned to season the Salmon two ways. About 20 years ago I was given a baked Salmon recipe that I continue to make and still reference for a list of possible ingredients, not necessarily their measurements. The recipe is easy, flexible and it consistently tastes good; however, because it’s baked in orange juice the end result can be a little sweet. With that in mind, I wanted to offer a more savory option as well. The Salmon Recipe Cookbook had something similar to a happy little experiment that I made recently, so I borrowed from that recipe for the second dish.
What did you like about this recipe?
The soup and salad could be prepared ahead, which was good because the soup took two days around our work schedules. The salad was supposed to be made the night before but, sometimes plans change.
Although parts of the entrée could also have been prepared the day before, everything tastes better the day it's made and it all takes ~30mins. …According to Ness, the fish could take even less time if it was broiled or poached. (Maybe next time.)
What didn't you like about this recipe?
Not too much. The recipe suggests sautéing garlic in a skillet before adding it to a mixture of ingredients in a separate bowl and then pouring it over the fish in a greased baking dish. Two, too many dishes for me. To prepare everything the same day and keep it warm required all four burners and the oven working almost simultaneously. Streamlining the process, I skipped the sautéed garlic.
Favorite recipes (that you tried from the cookbook/website):
Lemon & Garlic Salmon Steaks Recipe (found within the chapter titled, “Salmon Recipes.”)
Did you alter the recipe or make any substitutions?
Occasionally, I buy what’s on sale, whether it's a fillet or loin, freeze it then find myself substituting the cut we have for any given recipe. Similarly, for this recipe, I substituted salmon fillets for salmon steaks.
The Salmon Recipe Cookbook states that poaching results in a moister fish. To split the difference, like Awada suggests in her "Lemon Garlic Salmon" I placed the fish on top of thin lemon slices (cut to half a centimeter thickness) then, added enough spring water to cover the bottom of the dish. If both dishes were baked in liquid at the same temperature (350° F), they should be ready at the same time. There was one small oversight, thicker pieces of fish needed a few additional minutes in the oven. The broiler also wasn’t used, as instructed in most recipes that I found for baked salmon.
Would you recommend this recipe?
Overall, there’s very little I dislike about this meal. Just be prepared to plan ahead; think about ‘making a list, and checking it twice’ daily until dinner. There were definitely a few things I had to consider. To avoid becoming part of the congestion at the grocery store right before a holiday, I bought the fish a few days in advance and froze it. Not only would my vegetable scrap broth and the fish need time to defrost but, it couldn’t be done too far in advance. Ingredients had to be prepped, roasted and then rendered into soup. Vegetables had to be cleaned and cut into bite-sized pieces for sautéing and salad. The fish could be seasoned before guests arrived but, not too early. Garlic had to be minced (you can use a jar of minced garlic if you have to reprioritize tasks before or, just as guests arrive). Of course, I also had to allow room for a few surprises. To make sure everyone had something they enjoyed I opened up the menu by suggesting they bring a snack, drink or dessert but, it wasn’t required. In case there were additional guests or carolers (hahah or, hohoho), I also picked up two pre-made dinner options from the hot bar at the store. Did I mention, one “Sleigh Ride" carpool with “The Little Drummer Boy” was an hour late? “O Holy Night!”
The short answer is yes, try it. A little citrus helps make dinner merry and bright!
Pour some of the liquid over the fish when serving.
If you can, try to eat the thin slices of baked lemon
and the salmon with the skin on it for added nutrients.
Anderson, Leroy, and Performed by the Boston Pops Orchestra. “Sleigh Ride.” YouTube, YouTube, www.youtube.com/watch?v=EDRFmn_KqfA. Accessed 30 December 2024.
Autry, Gene. “Here Comes Santa Claus - (Right Down Santa Claus Lane).” YouTube,, YouTube, www.youtube.com/watch?v=JhcLpwlA-ZA. Accessed 30 December 2024.
Cole, Nat King. “The Christmas Song (Merry Christmas To You).” YouTube, YouTube, www.youtube.com/watch?v=wKhRnZZ0cJI. Accessed 30 December 2024.
Como, Perry, et al. “It’s Beginning to Look a Lot Like Christmas (Official Audio).” YouTube, YouTube, www.youtube.com/watch?v=KmddeUJJEuU. Accessed 30 December 2024.
Crosby, Bing. “A Marshmallow World (1st Recording - 1950).” YouTube, YouTube, www.youtube.com/watch?v=lnH6z0SLGks. Accessed 30 December 2024.
Händel, Georg Friedrich, and The English Concert & Choir. “Oratorio - Messiah, HWV 56 Part 2, No. 44 Hallelujah Chorus.” YouTube, YouTube, www.youtube.com/watch?v=usfiAsWR4qU. Accessed 30 December 2024.
The Harry Simeone Chorale. “The Little Drummer Boy (1965 Version).” YouTube, YouTube, www.youtube.com/watch?v=ag4_Z6DsTsc. Accessed 30 December 2024.
Martin, Dean. “Let It Snow! Let It Snow! Let It Snow! (Official Video).” YouTube, YouTube, www.youtube.com/watch?v=Rnil5LyK_B0. Accessed 30 December 2024.
Wade, John Francis. “O Come All Ye Faithful, Traditional Choir.” YouTube, YouTube, www.youtube.com/watch?v=t9P3zXXCTa0. Accessed 30 December 2024.
Williams, Andy. “Happy Holiday / The Holiday Season (Official Audio).” YouTube, YouTube, www.youtube.com/watch?v=oZ5cmrz-mrU. Accessed 30 December 2024.
Williams, Andy. “It’s the Most Wonderful Time of the Year (Official Audio).” YouTube, YouTube, www.youtube.com/watch?v=AN_R4pR1hck. Accessed 30 December 2024.
Websites -
Awada, Rena. “Lemon Garlic Salmon.” Healthy Fitness Meals, 1 Jan. 2021, healthyfitnessmeals.com/lemon-garlic-salmon/. - (This recipe suggests broiling the fish for the last three minutes.)
Bridget O'Donnell
