Egging it on

It is that time of year. Relentless heat still pounding down upon us while we are setting up and settling in to the back to school routine. I’m ready for autumn to be here while holding onto the sweet memories of our summer and not wanting to wish time away any faster than it is currently clicking. My oldest is a high school senior and our remaining weekends before he ventures out likely total less than 50.

Shakshuka - a seasonal transition meal

Shakshuka – a seasonal transition meal

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Tammy’s Top Ten (t3 report)Tips for Eating Out

It’s the height of summer and we’re vacationing far and wide. I love this time with my family. I love to see new sights, to see what inspires them, to get to know them in a bit different setting and to just be together. While we’ve been able to rent a couple of places with kitchens where we can prepare our own food, we’re certainly finding ourselves dining out far more frequently than we do at home. Here is a list of tips that work for us.

The Boys Contemplating the Future

The Boys Contemplating the Future

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Why I Cheer for Mexico

I doubt most Americans can remember a time when so many of us were gathered around large screens to watch the World Cup. Having had a crush on an Arsenal player in my 20s, my interest was always peeked but this year, it’s on every screen as I traipse through the hotel lobby bars and restaurants. During the early contests, in the heat of the game, my youngest child asked me, “Why are you cheering for Mexico?”

flickr.com/cc2.0/katiebordner/

flickr.com/cc2.0/katiebordner/

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What’s in a Name?

There is something about a wrong label that invites us to take a second glance. It can be one of those odd names like the main character in Michael Dorris’ novel Yellow Raft on Blue Water. Her name? Rayona – captured when her birth mother glanced at the rayon zipper on the front of her nightie. It can also be a error in facts like the one in the AZ Republic that described my friend Jim Mapstead as Frank Mapstead yesterday or when a lanky bachelor farmer decided to name a rutabaga after himself but labeled it as the Gilfeather Turnip.

The Veg Goddess herself, Deborah Madison, showing a Gilfeather Turnip

The Veg Goddess herself, Deborah Madison, showing off a Gilfeather Turnip

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Dads and Home

Wherever I looked yesterday and today, I was reminded of something that we were or ought to be celebrating. Yesterday was Flag Day, Juneteenth, National Bourbon Day, Family History Day, and World Blood Donor Day. Today we’re greeted with the World Cup, Magna Carta Day, National Lobster Day and of course, the homage to our male lineage – Father’s Day.

Father Daughter Lecture out by the Chopping Block

Father Daughter Lecture out by the Chopping Block

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Well Preserved

What is old can sometimes make a better new. Of course, that is my own philosophy demonstrated by the dress that I recently wore to the Black and White ball but it was also the conclusion of a fascinating article Older, Better, Smaller produced by the Preservation Green Lab of National Trust for Historic Preservation.

Preservation in the Kitchen

Preservation in the Kitchen

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When Things Go Rawng

It’s about setting expectations. In the workplace it benefits the one who is expected to do something but it also benefits the one setting the expectation. At home, with the spouse, partner or kids, it works the same way.

Unmet Expectations

Unmet Expectations

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It’s Pi Day π

“How I want a drink, alcoholic of course, after the heavy lectures involving quantum mechanics.”

Pie for Pi

Pie for Pi

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After the Shrove

The word “shrove” is not used often in our home. Ever? It is the past tense of “shrive” which is a religious word meaning to hear a confession, assign penance and be absolved from sin.

IMG_2146

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Feeding Frenzy

I keep a small yellow pad on the kitchen counter where anyone can record ingredients as we use them up in the kitchen; eggs, bread, peanut butter, and the like. With two teenage boys and a third pre-teen, the list has been taking on a life of it’s own.Protein dominant grocery list

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