It hardly seems American to live a summer without eating an ear of corn. And yes, raw corn can be delicious. The flavor of the ear is more critical when eaten raw, since you don’t have the benefit of adhering flavor enhancers like salt, pepper, and butter. And though a superb, peak-season ear of corn can be enjoyed right off the stalk, there are other ways to enjoy it.
{Self Improvement
Every thirty-something I know has heard their grandpa tell them, “the more you learn, the less you know.” Yeah, sure gramps, we’d say–our stock response to anything we believed didn’t or wouldn’t pertain to us. Then we went about our merry, careless way to become masters of all things our friends knew, or pretended to know. Of course, then, there was a naivety that buffered us from seeming hopelessly arrogant–except for Johny Lipton, what an ass. He claimed to know more about the personal details of your period than you. But he didn’t. According to where he told us to insert the tampon, he could have worn one too. We didn’t bother correcting him.
Unlike Johny Lipton, however, [click to continue…]
{Continue Reading 2 comments }Feed the Mind, Personal Development
We’ve had a little setback with the new homepage, so we’re back to square one and not a hundred percent of that, sadly.
Square one is, ironically, in line with today’s recipe post, however. Frosty Berry Squares are delish anytime, but they’ll make a festive addition to your 4th of July get together.
I’d like to claim that this dessert was inspired by those pink gelatin squares that always seemed to surface at our holiday picnics (because that’s exactly what they look like). But it didn’t. Frosty Berry Squares is a fourth-generation experiment that began with a much different intent. Never the less, they’re tasty, and versatile. You can make individual servings in ramekin dishes, or divide a small 4×4 pan, or prepare a double batch in an 8×8 pan for potlucks or when hoping for leftovers. You can also dress it for the upper echelons of the dessert world by using macadamia nuts for the crust instead of almonds–transforming Berry Squares into strawberry cheesecake. The point is, unless you’re allergic to strawberries (so sorry), or don’t have access to a freezer, you don’t have an excuse not to make ’em.
Frosty Berry Squares [click to continue…]
{Continue Reading 0 comments }Desserts and Snacks, Raw Foods, Recipes
This delectable dish is a result of combining this week’s food news into one edible celebration.
Top story: there’s a lot of buzz around here this week about the availability of local berries. And Oregon berries are a big deal. So big, in fact, they have their own Facebook page–which, of course, I “liked.” The Hillsboro Whole Foods is throwing a little welcome party for the antioxidant superstars with a pretty rockin’ line-up tomorrow from 2-4 … including yours truly, demonstrating how easy it is to prepare Berry Basil Rhubarb Cobbler.
Feel-good story: I bought the most glorious basil plant at the farmer’s market a couple of days ago. I love basil; and having a plant (that regenerates) forces me to find creative ways to use it. For the price of a basil bundle at the store, you can buy a starter plant and have basil all summer long. No garden space? No problem. Throw ’er in a planter and pop it on the windowsill. Water on occasion. Eat regularly!
Berry Basil Rhubarb Cobbler [click to continue…]
{Continue Reading 0 comments }Desserts and Snacks, Raw Foods, Recipes
