I’m on a sprouting kick lately. Just sprouted a mixture of kamut, oat groats, and wheat berries. You can combine any number of grains (such as spelt, buckwheat, corn, farro, barley) to make these tortillas, so be creative. See below for the recipe for sprouted tortillas.   While you might think that these tortillas would … Continue Reading

Once in a while I feel the need to indulge in a big hunk of meat. When I prepare meat, I like to know that the animal has been raised sustainably and that I am supporting a small, local farm. This 5 1/2-pound shank end, bone-in leg of lamb came from Mint Creek Farm in Stelle, Illinois. Mint … Continue Reading

Hats off to all you bakers out there.  I must admit, I’m not a huge baker (well, besides experimenting with bread, that is).  Compared to cooking, I find baking a bit of a chore.  Probably has to do with the fact that I just don’t bake much and am not as confident in my baking … Continue Reading

Am typically inclined to make everything from scratch. Case in point: I got up at 5:30 this morning so I could make this pie for Patrick’s work holiday party. Probably not on most peoples’ agenda first thing in the morning. Nonetheless, in the wee hours of the morning I was busy grinding, toasting, melting, and … Continue Reading

The connection between food and memory is powerful. Most of my fondest food memories are from experiences later in life, including recent Mediterranean travels, as food was not a big deal in my family growing up (and I’ve been trying to make up for it ever since). The first time I had sea urchin was … Continue Reading