Cool Stuff

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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How to Wash Delicate Sweaters at Home

Hello, sweater weather! Sweaters are the best in autumn and winter because they are so warm and fuzzy. One problem: some delicate sweaters made of wool or cashmere have to be dry cleaned in case they shrink or are damaged in the wash. But what if you accidentally spilled delicious lemony fig jam, or some savory roasted tomato sauce? Dry cleaning can be so inconvenient, not to mention expensive at […]

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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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Chukar with Cabbage and Chestnuts

This recipe for Chukar with Cabbage and Chestnuts is a wonderful game bird recipe because it can be interchanged with any other game bird meat of choice, or even domestic bird meat if you’d like. Chukar is a lighter game bird meat, similar to pheasant or chicken breast. This recipe also works well with grouse. Grouse meat is dark red with a rich game flavor. Ruffed grouse have the strongest […]

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