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I'm not sure you can sense from these three images the level of 'back to normal' that hit this week. Miraculously we accomplished a few significant milestones. Difficult to define, but what was needed to return baseline after a few really hard mont
Poulet Basquaise (Chicken with Peppers & Tomatoes) Yesterday I made this rustic French classic, a dish that begins on the stovetop and finishes gently in the oven. The vibrant color comes from sweet peppers and smoked paprika, creating a sauce t
The simple appearance of the first harvest of artichokes changed everything for me this week. It helped me step back and let go of seasonal expectations and worries about falling behind... And just see what grows. Catch up and read more in this week
Quiche Lorraine comes from the Lorraine region in northeastern France, and is a familiar dish worldwide. Originally, it was made with eggs, cream, and lardons—no cheese, no extras. Over time, it has been adapted and some versions lean more towa