Birthday Campaign Goes Live

I am so excited – my Birthday for Giving campaign for The Asian Elephant Foundation just went live! You can read more about it in the previous post. While the campaign won’t dominate my blog, I will give periodic updates as it continues. If you love animals or have enjoyed any of my previous posts,

Birthday for Giving

People always ask, “What do you want for your birthday?” or “How are you going to celebrate?” Since my birthday is November 30, I have been thinking about this quite a lot. I knew there wasn’t really anything I wanted, and after years of bar crawling and all-night dancing (on occasions not limited to my

Stone Soup 2: Red Lentil Soup Plus More Roasted Vegetables

Sunday was bitingly cold. Although we had enjoyed an unseasonably mild fall, yesterday brought a rude reminder of winter’s imminent arrival. I took stock of what we had lying around the kitchen and thought about what I could make with those ingredients (to avoid having to bike to the nearest grocery store and freezing my

Shut Up and Quiche Me

Yes! It’s Tofu! You know how you go through those phases when you just don’t feel like cooking? Well lately I’ve been feeling much the opposite. For quite some time, I’ve been planning to try my hand at tofu quiche. I love making quiches, so in previous autumns, Sundays have found the house smelling of

More Veggie Love!

Last week I posted my minute-by-minute, post-gym shower and dinner timetable. That resulted in a deeply satisfying Sunday dinner of roasted autumn vegetables with quinoa. Today I thought I’d show how I used the remaining vegetables from that week’s share. The share contents: cabbage, sweet potatoes, kale, arugula, carrots, turnips, and apples. I seem to recall eating

Full Flavor Fall in Forty Minutes

Because I have such a busy schedule, all too often I end up grabbing a quick bite on the go in lieu of cooking. Lately I’ve been obsessed with AGNO Grill’s black rice bowl with grilled veggies, topped with roasted cauliflower, carrots, and pickled beets–all smothered with lemon tahini and a touch of harissa. AGNO Grill