Polenta: peasant food from the north of Italy. It’s texture-y cooked cornmeal, usually served as a bed for a savory stew of some kind or perhaps a fried egg, but also served on its own when doctored up with a little cheese (and/or mushrooms, or various aromatics). Polenta: occasionally served as a sweet breakfast cereal or even as dessert. When left… Read More
Contentment. Outside, the slope down from the house towards the pond, grass yellowing on it, like a Van Gogh painting. Inside, the flowers: wild black-eyed susans and yarrow, perennials and annuals from the garden, fireworks in a blue glass vase on the dining room table. #DinnerWithDragonwagon, just me and my boyfriend, with plenty of help from Walker Farm. The first… Read More
Here is what we had to eat tonight, a slightly chilly, rainy July night in Vermont, my Alpha Dude and I… it’s #DinnerWithDragon. Zucchini Fritters, with a Dab of Yogurt Pilaf of Quinoa & Millet, with a Mustard-Seed Scented Saute of Onions & Mushrooms Sliced Heirloom Tomatoes Sliced Romaine Lettuce with Scallions, Mustard-Garlic-Scape Vinaigrette Why, you ask, is wholewheat pasta… Read More
So simple. The kind of tomatoes we wait all year for: just cut up in big chunks in a bowl, with a pressed clove of garlic, a whole lot of torn basil, a pinch of sea salt. (Some people doll them up: a splash of balsamic vinegar, say, some good extra virgin olive oil, or a little minced green chile… Read More
