“The retreat brings people together, builds community in the forest, gets participants outside and off their screens, and uses nature sustainably to heal and inspire minds and souls,” stated Great Mountain Forest Executive Director Michael Zafros. Retreat registration closes on July 30.
Recently, Bonner made a batch of putanesca, an Italian tomato sauce, while I watched. She likes it partly because it is easy to make and hearty to eat.
These are about as simple a dessert as there is, and with the counterpoint of the crackly-on-the-outside against the chewy-on-the-inside, it’s just perfection.
What’s au courant is thin-crust pizza, a return to the Neapolitan idea, with fresh ingredients, with greens, either cooked in oven or added at the end.
I find garlic scapes simply perfect. Their curly, sculptural shape intrigues me. They double as both a food and a flower arrangement. I usually harvest them and place them in a mason jar filled with water.
Those delicate heart-shaped berries inspire me to cook up a storm. Is there nothing better than a strawberry rhubarb pie, or how about some strawberry ice cream and better yet, preserving the bounty and canning some strawberry jam?
The juxtaposition of the umami rich Maggi Sauce with the unique taste of cilantro and the sweet and sour bite of the pickles in a cocoon of French bread slathered with mayonnaise makes for a wonderful fusion of east and west. This is the yin and the yang of sandwiches. Namaste.
