This year, unlike those in the past, I will not be cooking for a roomful of people. Nor will I be bringing a large amount of oyster and chestnut dressing or pumpkin custard pies, as a guest, to someone else’s shindig. No, this year’s Thanksgiving will be quiet and intimate with just my hubby and
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In effort to feel (and be) a bit healthier, I have embarked on a cleanse. It’s a three week cleanse and it’s based on the anti-inflammatory diet (an elimination diet that requires you leave inflammatory foods like dairy, wheat, sugar, corn, tomatoes, potatoes, red meat, processed foods and rice by the wayside.) In addition,
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The end of our short-lived summer here in Portland came with a whiplash-tastic weather change, that brought with it the bug from hell. Headaches, sinus congestion, body aches and a lingering cough were the maladies that struck our humble abode, a little over a week ago now. Because I view food as medicine, as well
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Known as Thai street food, Khao Man Gai is plentiful in Thailand and is based on a Hainanese (Hainan is an island off the coast of China) dish made similarly of boiled chicken, rice and broth. But what sets the Thai version apart is the spicy fermented soybean sauce, which is not too hot but
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