Last week I didn’t post an article. This week will be brief and very personal. My head is spinning with all of the external overwhelm. Of course, I’ve labeled it overwhelm, in all honesty, it’s just life doing what it does. My 55 year old father moved from Wisconsin to Washington last year, and now he’s moved down to Northern California, just a few hours north of us.
After only a few days in California, my father ended up in the hospital. He was diagnosed with COPD a few years ago, but for the past 10, I’ve listened to him cough day in and day out. He’s been a smoker for as long as I can remember and it’s really caught up with him.…
present something in a more interesting or lively way.
“the department set up a task force to help sexup the concept of conserving water”
When I introduce myself as a “Sensual Foodist” I usually get a reaction, followed by a question. What the hell does that mean? Ever heard of this definition? Presenting something in a more interesting or lively way? I like to talk about food in a more interesting or lively way. It’s just how I feel. I’m passionate about it. I’m passionate about putting something in my body that helps to make me feel amazing-inside and out. Yes, it’s about the sex, too.…
What’s the most excited you’ve ever been while eating? Think of that time. Could you barely get the food in your mouth fast enough, or were you taking all of your sweet time to savor every bite because you just didn’t want to finish? Was it the greatest moment ever? Have you ever had one of these with food?
At Burning Man-just a few weeks ago, I was fortunate enough to spend time with a few of my mastermind sisters (a group of incredible entrepreneurs who support each other in current endeavors). Joe and I were sitting, having tea-at the Full Circle Tea House, and I saw one of my girlfriends pop her head in. I rushed over to hug her and noticed that all of my mastermind sisters were in less than a 10
Where is last week’s article? It never happened. I didn’t write one. Burning Man consumed my every moment. A hiatus was a must to ensure that this year’s burn was epic…and it certainly was. We danced, we cried, we ran, we tripped (vicariously through a volunteer position with the Zendo).
Then, we came back home and got back in the kitchen. I figured it was time for a freestyle video. Totally unfiltered. This is how we walk, talk, move and groove in the kitchen, and we even had the boy come in (watch to find out who he is). There so much work to be done before, after and during Burning Man, so we were into a quick-yet super nourishing dinner.…
The title says it all! I’m on my way to Burning Man, and will be playing in dust for the entire next week. Life is moving at a dizzying speed since I started school, and when I settle myself and sit down to eat, all I can think about is Vegetarian Locro (Argentine Hominy Stew).
Last week, my friend from Argentina had his mother visiting. She made us dinner. It was a totally oralgasmic meal. My friend is a strict vegan, so his mother made this traditional Argentine dish just for him. She left out the usual five animals limbs and parts.
I fell so deeply in love with this meal that I MUST share the recipe. I did not make this myself yet, which means I didn’t change anything or put my own spin on it.…
There’s no good reason to spend hours in the kitchen every day. I highly recommend an hour or two-maybe once a week? Otherwise,
[Tweet “I’m all about fast, efficient and nourishing. “]
My husband Joe and I were traveling this summer and we wanted all the time we could get on the beach in Miami (we dream about that bathwater frequently). In other words, we wanted to spend as little time inside as possible. However, south Florida is nothing like the San Francisco Bay area. The sensual food scene is sparse. We opted for preparing our own at home. We rent through airbnb when we travel and always look for a decent kitchen. This spot couldn’t be beaten.
What was dinner like for you as a child? Did your mother or father, grandmother or caregiver figure in your life cook for you? Was there love in your kitchen?
This summer, while my husband Joe and I were in Miami, we met up with a good friend of ours who I learned something new about. She was raving about decorating her new apartment and how getting placemats for the kitchen table was a big feat for her. I listened intently and felt happy for her, but had to cock my head a bit and think about the placemat comment. It was a “feat?” Why were placemats such a big deal. I asked and she went on to explain that the kitchen wasn’t her strong point.…
Crackers can be addicting finger foods. Anything in bite-sized form with a delectable crunch always gets me excited. I love crunchy and savory. These crackers are made with fresh basil, so they’re even more delicious. I believe that my serious cracker snacking days were when I was young. I’d sit with a box of Annie’s Cheddar Bunnies and go to town (I’m sounding super Wisconsin right now aren’t I)? For me, there’s this childhood nostalgia associated with crackers.
I have to be honest, there are a few strings attached here. This recipe includes almond meal. Yes, you
can purchase almond meal at the grocery store, however! My boatload of almond meal, chillin’ in the freezer is from the gallons upon gallons of almond milk I’ve made.…
Do you take your shoes off before you walk into your house? My mother and grandmother always did so I think I just picked up the habit. The habit became a must after my first international travel experience in Thailand, almost a decade ago. Even before walking into retail stores, I had to remove my shoes. Almost always, the floor was so clean, I was elated to step in with my bare soles.
This is the same feeling I like to have when I walk into my kitchen at home. It’s like my sacred temple. I want to walk into my kitchen and get that squeaky clean, shiny feeling. For some reason french fries, oreos and things like slim-jims just don’t get me in that space.…
Are you superstitious? Does Friday the 13th make you wake up with your tail between your legs? I’ve always loved it because I was born on the 13th. It’s a great number, and who doesn’t love Friday? Don’t worry I know that it’s not Friday the 13th today, but the last was only a few months ago.
The first Friday the 13th for 2015 was in March, and it was freaky, no doubt. It was the day the GMO apple was approved by the FDA (Food and Drug Administration).