Foraging for your own ingredients, like field greens, is a rewarding experience. Not only does your food taste more close to nature and is chuck-full of nutrients, foraging opens pockets of time to be with Mother Nature herself. It is also time for quiet self-reflection, a healthy helping of fresh air, and a much-needed unplugging from this digital century.
“I have always liked jam, or is it “jelly”? Seeded raspberry to be exact. Whichever term you may use to refer to this sweet child-turned-adulthood favorite one thing is certain; you never outgrow this timeless candied treat . . . “
I laid there, beneath my layered down-feathered blankets listening to the sound of the coffee maker begin to perk. Without my glasses the room radiated a copper-amber hue. The house was church-mouse quiet, unlit fire, no one was up yet. . .
“I once threw my entire Hollandaise down the toilet,” V confessed with a shrug from
“It’s the friends you can call up at 4 a.m. that matter,” Marlene Dietrich once