Mmm... Spaghetti Sauce!

My unblended sauce as it's cooking down. Tomatoes, onions, peppers, basil, chives, herbs, garlic, and other goodies. I cooked it down for one day, cooled it overnight, blended in the morning, and then cooked some more. Getting ready to can the sauce tonight, plus fresh spaghetti sauce for dinner!

Announcing Cooking Workshops!

Cooking Workshops

Additional classes will be added to the schedule for the fall and winter. Look for Simple Indian Dishes, Soups & Breads, 30-Minute Meals, and additional offerings.

Simple From Scratch

Learn how to quickly and easily make delicious bread, soft cheese, versatile vegetable soup, and more!

Tuesday, September 22nd from 6:00 - 9:00

Tuesday, September 29th from 6:00 - 9:00

Menu:

No-Knead Multigrain Bread

Homemade Mozzarella (served with heirloom tomatoes, fresh basil, and olive oil)

Roasted Beet Salad with Garlic, Green Beans, and Sour Cream Horseradish Dressing

Homestyle Vegetable Barley Soup

Apple Dumplings with Ice Cream and Homemade Caramel Sauce

Cost: $50 (includes recipes)

Instructor: Sundari

Visit our website for additional information. Space is limited, so register early!

New York Times: Out of the Kitchen, Onto the Couch

I do SO love Michael Pollan. He wrote a wonderful article for the New York Times about the role of cooking in our lives. Includes a cheeky analysis of the boom in cooking shows on TV, while the number of people actually willing to cook for themselves has declined sharply.

"The more time a nation devotes to food preparation at home, the lower its rate of obesity."