Rose Petal Spread

With a bounty of roses in our front yard I decided to make an Ayurvedic recipe for Rose Petal Spread, also known as Gulkand, Read More

In My Kitchen

Market Day and Steak with Butter (11 of 19)


This month I want to join Celia at Fig Jam and Lime Cordial and all her cooking compadres sharing with you what’s “In My Kitchen.”  Celia’s blogs is one of those that I long to have more time to kick off my shoes and read all the way through, it’s such a wonderful canvas of musings, homey recipes, good advice and major DIY goodness (make your own butter!). Read More

Ricotta and Nectarine Crostini

Final (1 of 1)

Join me at The Novice Gardener’s 28th party for a very easy and delicious recipe for homemade ricotta served with grilled nectarine and little “toasts.” Read More

A Popsicle A Day: 7 Recipes

If you wonder what I’ve been doing lately, I can sum it up in 1 word:  Popsicles.  Researching, recipe testing, eating, freezing, blending, delivering to neighbors.  I’ve eaten, read about and made more popsicles this last week than I did during my entire childhood probably.  You’d be astounded to learn the wild flavor combinations some Farmers Market vendors are coming up with (apple wasabi, honey blue cheese, plum cardamom) and also how easy they are to make at home.  My favorite:  the ginger ice cream, chocolate covered”scoopsicle” . . . . head over to Foodlander for the article & recipes.

More on Green Almonds: Green Almond Milk; Beirut Pickled Green Almonds and More!

My last post on Pea & Shoot Soup with Green Almond Garnish elicited a number of comments from readers who didn’t know green almonds can be eaten straight up, without shelling. You can read about them here and here.  The fuzzy shell is, as with their botanical sister The Peach, totally edible.  If you do shell them, though, you’ve got a slightly more gelatinous than normal almond, nut, and it’s kind of addictive!  There’s lots more to know about green almonds, and in this short season they have, I encourage you to educate yourself on and of course feed yourself green almonds!  The wonderful cooking blog Taste of Beirut has a recipe for pickled green almonds that is a wonderful idea for cocktail hour.  Take David Leibovitz’s lead and add some to your homemade jam!  How about some fried green almonds?  Or Spanish White Garlic Soup?

I was curious to see what green almond milk would taste like so I made some:


1 cup raw green almonds
2 cups water, plus more for soaking

1 Tbsp cacao powder

1 tsp good salt (I like grey salt)
Sweeteners like honey, sugar, agave syrup, or maple syrup, to taste, optional


Soak the almonds overnight or up to 2 days. Place the almonds in a bowl and cover with about an inch of water.

Drain and rinse the almonds.
Combine the almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of water.
Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)
Strain the almonds. Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer.

Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups.


Add cacao powder and salt, and sweeten to taste.


* The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven until completely dry (2-3 hours). Dry almond meal can be kept frozen for several months and used in baked goods.




“Stay-cation” March 2014

This year I decided to take a week off work and not go anywhere.   Read More