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…
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…
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…
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…
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.…
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…
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…
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…
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…