The Ravishing Radish, An Ode To

If a radish could talk she’d have a soft, breathy voice and a laugh that made you want to lean towards her. She would have hips, and though not fat (not even close to fat) she’d have bouts of not believing in her beauty, as though somehow a thinner form would change everything, and she’s… 

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The Art of Food


No Time Melon Salad

  No Kidding, No Time Melon Salad Serves 4 salad-sized portions Time  2 minutes  1/4 ripe honey dew melon, or some other melon cut up, and sliced thinly, off the rind.  8  pieces of Italian-style ham, sliced thinly  Herbs for decorating may include mint, chives, parsley…even thinly sliced tomato Pepper to taste….   Directions, Assemble……. 

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Cobbled Peaches

 I love peaches and because I was nervous they were going to disappear from the store, I kept buying them. And then suddenly, I opened the fridge and I was faced with a wall of fuzzy peaches, my own veritable store of peaches. While I don’t love baking with impeccable fruit, believing we should be… 

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Summer’s Last Tomato Salad, For One

This salad tastes like Italy to me, which means you can eat the produce as it comes, with almost no embellishment…When it’s this seasonally perfect, why molest the fruity amazing deliciousness with anything. Perhaps a nice piece of raw milk cheese would round out an afternoon snack….  Tomato Salad for One One large heirloom tomato… 

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More Orange Food, Butternut Squash Soup

Remember that ridiculous Campbell’s Soup Campaign with the jingle, “Soup is good food?” Whenever I am cold and can’t keep my hands warm, I hear this song. I hear it when a project I am working on isn’t going well, and I hear it when my 9 year old goes on another one of her… 

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Ten Reasons To Emotionally Eat, Chocolate Pot De Creme

You’ve just had a conference with your daughters’ school. While the conference itself was cordial enough, you kept getting the impression that your daughters’ teachers were trying to figure out where your daughter’s personality came from.  The sound of your own voice sounded so nasally with guilt you couldn’t even listen to yourself.  The fictional… 

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Shallot Vinaigrette, Asparagus, and Pauvre Mishele

I was twenty-two years old when I saw my first shallot.  It’s small, reddish exterior sitting in small basket on the counter in a house in Lyons, France, where I was living as an exchange student.  I pointed towards the small, onion-like vegetable and this lovely host mother, a handsome and lithe brunette in her… 

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