Sides and Ends

Pineapple Daikon Kimchi

Your body is unbelievable.  It’s constantly on alert – looking out and doing battle to keep intruders from taking over – as it maintains you as that “well-oiled machine.”  It’s like Homeland Security, Department of Defense, and Food and Drug Administration synchronized [click to continue…]

{ 0 comments }

Sauteed Baby Broccoli v2

The large KALE signs made us stop.

You never know what you get when you stop at a roadside fruit and vegetable stand.  This one was out in the sticks, a blur [click to continue…]

{ 3 comments }

Sauteed Cabbage v1As of late, some of you may have had your fill of Brussel sprouts, a winter vegetable that’s been trending heavily the past few winter seasons.  Do you really like Brussel sprouts?  Not too many people do, that no matter how it’s disguised.

Enter green cabbage.   [click to continue…]

{ 0 comments }

Pomegranate Persimmon Salad

Caught up in the “end of the year – holiday – not sure my gut can take any more” tangle? [click to continue…]

{ 0 comments }

Green Beans Srimp Fritatta v1Summer green beans. Lots of beans – bush, Chinese long, string, French filet, pole.  When it’s hot, they and their garden friends – zucchini and cucumbers – race to see who can grow the most by the hour.

Green Beans and Shrimp with Eggs, [click to continue…]

{ 0 comments }

Fried Rice v2Fried Rice.  A popular dish requested in Chinese restaurants, and that seems to perplex the cooks in the back of the house.  After all, fried rice is leftover rice. Why are customers ordering leftovers?  And the boss wants leftover rice for the next day? [click to continue…]

{ 1 comment }