roasted beet salad with dill horseradish vinaigrette

beet salad

Sometimes, I have stories. Often, I have stories. Our daughter is bursting with stories and questions and imaginings and more stories. I listen to her talk about her imaginary brother and his flight to Chicago in the morning to teach a cooking class in a restaurant. Apparently, he’s teaching people how to make spinach and cheese puffs and gumbo. I ask her questions to keep her going and I smile. Since before she was born, Danny and I have been telling her stories and now she’s telling them to us. Goodness.

But today, I don’t really have a story. I mean, I could tell you a story, but at the moment? I know any story would stand between you and this roasted beet salad with dill horseradish vinaigrette that Danny made for us for lunch.

I’ll stop writing now.

More →

a love letter to her mama

Mary McCartney

You could never have convinced me, when I was 16, that I would one day be writing this piece.

Of course, back then I had memorized the name and spelling of every muscle nerve and tendon in the human body because I fervently wanted to be a pediatric oncologist. Say someone had whispered in my ear, “Someday you’ll be writing for a living, writing about food, on a blog about living life fully without gluten.” I probably would have run in fear. At the very least, I would have said, “What is a blog? And what’s gluten? And hey! I’m a professional writer? How cool.”

Mostly, though, my 16-year-old self would have shook with excitement at the idea that the publisher of a book written by Paul McCartney’s daughter would ask me if I’d like to write about it.

I love Paul McCartney. No, you don’t understand. I have always loved Paul McCartney.

More →

Other Recent Posts

pretty sure he likes me

My husband knows me better than anyone alive. He knows when to look deep into my eyes and hold me when I’m feeling down. He knows to follow that soulful look with a well-placed fart…

roasted cauliflower, three ways

Okay, it’s time for some Thanksgiving recipes. We might think first of turkey, mashed potatoes, and gravy. (We’re going to show you how to make each of those well in the next couple of weeks.)…

coming home

First, there was the photo shoot. The photo shoot for our cookbook, with this woman. That week was tremendous — a swirl of colors, the smell of food wafting from the kitchen, watching how Penny…

shaved asparagus salad

  “Cooking for others is a generous and civilized act, even if it’s just a simple pot of beans.” — David Tanis   I read this quote from David Tanis this morning, and I have been…

roasted tofu with dipping sauce

Tofu and I have a long, sometimes fractious relationship. We didn’t start off well. When I was in high school, I decided to become a vegetarian. Suddenly disgusted by meat, I announced to my mother that…

roasted vegetable salad

I wonder how many pesticides I have eaten in my life. When I was a kid, I never heard about organic produce. We went to the store and bought lettuce (mostly iceberg) or apples (those mushy…