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.
Over the last year, I had a curiosity to learn how to make my own pasta. Flags of floured pappardelle, herb-cheese stuffed tortellini, ear-shaped orecchiette, and so much more . . .
“Cherries are just coming into season here in Prague – a sure sign summer is well upon us and we have completed another trip around the sun.”
“This summer has me preparing all things Mediterranean. With this heatwave, I am sharing how to prepare one of my favorite in-season vegetables and recipes over the stove – the classic Eggplant Parmigiana the Sicilian way.”
“There are two things true about living in the city; either it’s incredibly easy to stay in-shape or exceedingly difficult. You can take the former route, with the countless metro steps and chasing after trams, forgetting lunch in favor of Outlook, or cocktailing post-workdays and putting dinner plans on snooze. With the . . .”
“The summer revealed itself to all of Prague this past week; warming the sidewalks like a kitchen burner, tempering the breeze with the southern European heat, and whitewashing the stucco and Renaissance sgraffito that spirals up the city’s buildings like ivy. The tourists . . .”