Acorn Squash Stuffed with Pecans and Goat Cheese

This is another great veggie recipe that we use when we get a lovely big acorn squash in our CSA box. The recipe is from the Georgia Pecan Commission. It is simple as can be. Slice a squash, seed it, brush with olive oil and bake cut side down for half an hour. Flip over, … Continue reading


Quiche is a beautiful thing. It seems so sophisticated, so elegant, but it’s really just a delicious catch-all for your spare veggies and cheese. I hadn’t made one in a while, so when I saw this recipe in my latest issue of Cooking Light, I decided to give it a whirl. Of course, I changed … Continue reading

Food, glorious food

I’m happy to report that the long cooking drought is over. We even made fish stew last night, and the lingering smell in the kitchen doesn’t make me ill! During the first oh, 13 weeks of pregnancy I cooked maybe once a week. And I had this bad habit of forgetting key ingredients like oil … Continue reading

Eggplant Parmesan

While I usually work from recipes, occasionally I make up my own. This is my easy, low-fat(ish), tried and true recipe for Eggplant Parmesan. And for those of you drowning in eggplant from your gardens or CSA, this is a great way to use up a bunch. So: Slice up some eggplant, fairly thinly. Prepare … Continue reading

How I cook

Since subscribing to the CSA, I’ve changed how I cook quite a bit. No longer am I enslaved to the ingredients in one recipe. Now I mix and match recipes and ingredients all willy-nilly. After a while you get an idea what veggies can be combined or subbed, regardless of what the recipe calls for. … Continue reading

Belated Update

A few weeks ago David and I took a short vacation in the hill country. We stayed at a farm near Blanco, called Juniper Hills Farm. It was just what we needed – remote, peaceful, quiet, packed with plants and wildlife (there was a bird convention out our window) and included tasty baked goods. The … Continue reading