Live Qualitarian: Eat Well
Mission for Fest of Changing Years: To enjoy making and eating a multi-course meal as an alternating gift for each other. Ten years ago, my husband and I made that our goal for celebrating New Years Eve. Back then, our work left us mostly alone on that night, kids were
The Power of Making Do Someone French once told me French cooking’s power comes from making the best of what you have. It’s the middle of November and I’ve already exceeded my credit card budget for the month, and so I’m going to put my cooking style up against the
November 12, 2010 The suddenly very cold temperatures this week in Denver made me look for a reason to turn on the oven. For a good long while. Granola, the perfect excuse. The temperature I use is low, 300 degrees F, so your energy costs will be small. As far
By Martha Smith Gordon surprised me when he brought home a pork sirloin tip roast from Costco. I asked him what he had intended to do with it. And he’d thought we’d spin it on the rotisserie on the BBQ. After doing some research, I nixed that idea. This roast
Start with the Best Chicken Chicken exists outside of plastic wrap It appeared at the Santa Fe Farmers Market. From Socorro, New Mexico with Tom from Pollo Real, the first certified organic poultry farm in the United States. It was a French Red Label chicken, and I’ve never had a
From summer to the next one. So many Opalka tomatos and so many of their fresh beefsteak relatives still on the vines we decided to send them to the freezer, where we could enjoy them all winter. Read on to see how easy it is. Our freezer is the one
Don’t over power this delicate mushroom I’ve had no trouble finding all kinds of mushroom in good quantity this summer. But, when I find the apricot-colored Chanterelle, I forget I even like the other mushrooms. One scent of this one, and I’ve lost my taste for the hunt for any
The perfect August celebration — meeting friends at 5 p.m. on their fifth floor balcony at the Magnolia, a boutique, downtown Denver hotel — started with champagne and popcorn. August in Denver is very hot for people used to living in the mountains, so I crave cold bubbly wine. I
Chanterell Pizza For our mushroom fest, every one likes the hearty ones, and we all revere the Chanterelle. And fear screwing it up. The taste of this mushroom is so delicate it’s important not to overwhelm it. It is floral and sweet. Honey mixed with a sweet earth taste, more
Here comes the pizza starring Boletus Edulus – ready for the oven. Lucia made this pizza with a whole-wheat crust, which she painted with basil pesto, piled on mushrooms, then topped with chunks of fresh mozzarella cheese, basil leaves and fresh tomato slices. Using a couple cups of chopped and