Category Archives: Food

Botticelli’s is a little icecream place down in Temple Bar, in Dublin. It was a chilly night out, and Michael was already cold (probably the beginning of the nasty chest cold he’s now hacking up), so he ordered chocolate cake. … Continue reading →

We watched a bit of television when we were in Ireland. It’s interesting to see what kinds of things entertain audiences in other parts of the globe. While I was showering one morning, Farmergirl watched a morning show that was … Continue reading →

This soup is sort of from this recipe: I used over a dozen fresh shitake mushrooms, four cups of chicken broth, a large bag of Bok Choy (leaves, stems and all), and no tofu in my version.

I’d never heard of borek before the Italian restaurant we stumbled into in Temple Bar on our last night. I was actually looking for a more Irish eatery, to try colcannon, but gave up in despair and hunger. Michael and … Continue reading →

At one pub, the Copper Penny, our table sported a collection of condiment packets. We determined “Brown Sauce” is roughly Worcestershire sauce. I just like that you can have malt vinegar for your chips (French fries). I had the traditional … Continue reading →

I recently read Joel Fuhrman’s Eat to Live, and intend to give his six week plan (leafy green vegan) a try over the course of Lent.  We’ve been moving in that direction, and tried to stay largely on course while … Continue reading →

10 Courses and Four Flights of Wine (two wines, two sakes) at the Aqua Supper Club . . . holy cow. I wrote for seats (there were 20) within minutes of getting the email with the invitation with this menu: … Continue reading →

I halved the spaghetti squash and baked it for about an hour, scraped it out of the skins, and added sautee’d onions and Tullia’s to it. This particular bowl is topped with feta, though Farmerteen swears by smoked cheddar.

This is roasted cauliflower and red peppers, which involve simply shaking the cauliflower and red peppers with olive oil, spreading them out on a baking sheet, sprinkling them lightly with sea salt, and roasting them for about an hour at … Continue reading →

We’re headed toward a very vegetable-heavy diet a’la Joel Fuhrman’s (not to be confused with Mark Fuhrman, who now lives near us in Sandpoint, ID) Eat to Live, which makes a compelling case for lots of leafy greens. Michael took … Continue reading →