Yes, I think real food is worth the trouble, and it’s also usually worth the money — but that doesn’t mean we shouldn’t be smart, efficient, and less wasteful when it comes to planning and cooking our meals, right?
When I was in college, I went to a lot of all-you-can-eat salad bars. That’s what we did when we wanted to be healthy. I
What can I say about these other than they are fantastic and totally addictive?
Making wontons is really, really fun. And it reminded me how worthwhile cooking with your kids is — they get to learn something, be exposed to a food they might not normally eat, and hang out with their mom somewhere besides soccer carpool.
T.S. Eliot said, “April is the cruelest month.” I am going to have to disagree and go with March. Since there’s plenty of soup weather still to come — and because it’s Lent and I get asked this all the time and it’s one of the most useful recipes I know — I wanted to share how to make vegetable stock.
After briefly trying to think of some recipes for “a healthier St. Patrick’s Day,” and coming up completely blank, I decided this seemed like as good a time as any to talk about green smoothies. Heck, they’re green, right? And, if nothing else, drinking one can be an anecdote to any over-indulging you happen to do tonight.