By Jeanie Rose | Asparagus
Asparagus is a delightful healthy vegetable but it is easy to be frustrated with tough stalks and keeping the vegetable from spoiling. Follow these quick tips for a better asparagus experience. Buying Asparagus Asparagus is harvested in the early spring, in the cooler days of spring. Look for it to hit the market then. If […]
Continue readingBy Jeanie Rose | Nettle
The development of this amazing power drink comes from a mania I have had since college back in the 1960s. I was obsessed with recouping nutrients most people saw as “throw away”. Obviously, the liquid left in the pot from cooking vegetables or meat, had flavor. It also had to have nutrients. I used it. […]
Continue reading
By Jeanie Rose | Main Dishes , Recipes
You know how some of your best recipes “just happen”? This is one of those! For decades I have loved chili verde, pork cubes cooked in a tomatillo sauce thickened with ground pumpkin seeds. We make it at home ourselves, order it in a few select eateries, and adapt the flavors to build other dishes. […]
Continue reading
By Jeanie Rose | Nuts and Seeds
For a couple of decades we have loved our lemon poppy seed muffins. It is a great combination of flavors. When I stumbled across a recipe for lemon poppy seed scones I was intrigued. In all my baking life I had never tried scones. In fact, the only place I have ever encountered one is […]
Continue reading
By Jeanie Rose | Nuts and Seeds
The first time I tasted tahini sauce it was being served as a topping on felafel. People stood in an hour-long line at an art fair to place their order. Even then, you prayed the guy wouldn’t run out of food before you got to the front of the line. This was Bakersfield, CA, circa […]
Continue reading
By Jeanie Rose | Nuts and Seeds
Dukkah is one of those seed/nut/spice blends from North Africa that can turn most any food into a celebration. It may have originated in Egypt and I understand that dukkah began as a pack-and-carry food for camel drivers. After a day or two in the desert, the flatbread is hard and tasteless. Dip it in […]
Continue reading