Blog Archives

How to Quarter a Chicken

Do you know how to quarter a whole chicken? Buying a whole chicken is more economical than buying its parts. You can easily quarter it yourself at home and then roast the carcass and turn it into chicken soup and stock. Master these few steps to quarter your own chicken and you will stretch your dollars much further. You can cook these parts all at once, or you can wrap […]

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Outdoor Style for Women

One of the most common questions I get is what I wear on my outdoor adventures, and what outdoor style for women I am liking. There isn’t a lot of gear out there dedicated to women that feels stylish and feminine and functional. I’ve written in the past about things for women to wear in the outdoors, feeling beautiful in the outdoors, and tips for women to get the right […]

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Earth, Women, Fire: My Next Adventure Getaway

I’ve been getting lots of questions about my next Women’s Adventure Getaway over the long weekend in January (17-20th) so wanted to give you an update! We have an amazing group of women coming from all over–Canada, Wyoming, Washington, California, New York, North Carolina and so much more. We have just a couple of spots left if you want to drop a few hints to your people about a Christmas […]

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Red Wine Bath Therapy

I’m always looking for ways to let nature do its work. As we enter into the holiday season, I wanted to give you a little potion burst to carry with you: Red Wine Bath Therapy. It may sound crazy but I think we need to do all we can to keep our zen and practice self-care during this time of year. So here is my potion for you to try […]

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Orange Marmalade

Today I’m going to share my recipe for orange marmalade with you, but I have a special twist that you may want to consider — use blood oranges! Blood oranges, which are in season in the winter months, lend this marmalade a dark-red or deep-orange color, and a wonderful bitterness to balance out the sweet. If blood oranges aren’t available, Seville oranges have a bitterness and pectin that will work […]

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Cooking En Papillote

Cooking en papillote is a very traditional French technique that is designed to trap the flavor and the aroma until it reaches the diner. The protein, traditionally fish, is baked in a parchment envelope sealed with egg white, which puffs dramatically in the oven. For today’s recipe, though, I made a quail en papillote. French gastronome Brillat-Savarin described the quail as “everything that is most delightful and tempting. One of […]

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Monday Musings

Hi Friends, I thought I’d share my Monday Musings with you, rather than just another recipe or tip or trick or idea. Because sometimes I just have musings to share and want to chat with you and get your feedback and what not. It was a beautiful autumn weekend, I think it was probably the best of the year and I soaked up every second. What did you do? Last […]

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Pheasant Tagine

I first learned a version of this recipe for pheasant tagine while cooking in the south of France, where the cuisine is so heavily influenced by the Mediterranean. The combination of spices is wonderfully aromatic and lends itself well to any combination of vegetables and protein. In true Mediterranean fashion, the dish itself is light and tangy, using only olive oil, not butter, and a good dose of lemon in […]

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How to Smoke Salt

Last week we smoked ground beef and today we are smoking… salt! I find myself using more and more flavored salts these days–I have ramp salt, and all sorts of smoked salts, and even one specifically for apple pie desserts! But despite how fancy these salts may seem, it is very easy to make your own smoked salt rather than buy it. Smoked salts are expensive at the store and […]

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Potato, Apple, and Parsnip Skillet Tart

This Potato, Apple, and Parsnip Skillet Tart entails layers of thinly sliced potatoes laced with apple and parsnip. The amount of potato, apple, and parsnip slices you need will vary slightly depending on what size skillet you are using, but I recommend building at least five layers in the skillet, three of potato, and two of the apple-parsnip combination. Use a waxy boiling potato rather than a floury baking potato […]

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