Last Friday night I sat down with a glass of wine, my cat snuggled at my side, as I watched the news on TV. While this is usually a happy thing, this particular time it was not. Next door, my youthful neighbors had friends coming and going with loud clatters of door slamming and bursts of laughter and I thought, “What a sad stereotype I am: the older, single woman, her cat and her wine, alone on a Friday night”. But before I could sink too far down into self-imagined misery, my phone lit up with a question from a friend. Would I like to go to the theater the next night? I believe my ...
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OVEN ROASTED ZUCCHINI WITH FRESH TOMATO SAUCE: HOMAGE TO THOMAS KELLER
“ZUCCHINI IS JUST A MAGNIFICENT VEGETABLE”—CHEF THOMAS KELLER I love Thomas Keller. Seriously, he may be my secret celebrity crush. I am taking an online course of his on MasterClass and his passion for the most simple of vegetables and the purest methods of preparation is just riveting. Mastery of a profession combined with sincere appreciation of its tools may be one of the sexiest things ever. So, I love Thomas Keller. Zucchini, on the other hand, I have mixed feelings about. It’s hard to rave about zucchini. We grow it (or at least some people successfully grow it). We cook it ...
Last Days, First Days: Spicy Pickled Radish Crostini
Honestly, I didn’t think this day would ever really get here. Our inn in Asheville, The Carolina Bed & Breakfast has been my 24/7 job for almost 9 years. As if it was our child, food had to be put on the table at specified times and we had be on-call day and night to help if needed. No being late, no being absent. Finally in September of 2016 we put it on the market. After some initial slow going, we finally accepted an offer in November 2017. Selling a bed & breakfast is never simple and this one was a rollercoaster of a ride but here it is March 24, 2018 and I will be cooking my ...
