A 7th grade essay sums up how gumbo got started for us: “My family has a 35-year history with gumbo.” Part 2 of a series.

Hummingbirds work hard. They do what needs to be done.

A not-Cajun sandwich on a flight from Paris to London.

A giant pork chop with homemade spaetzle served on vintage Corelle dishes proves once again that Food is Love.

A peaceful picture of simple pleasures painted with words and images from a friend in Round Top, Texas.

Haiku born of people-watching at a nightclub.

The crunch of the broccoli, smooth and earthy taste of the egg, and the tart, silky hollandaise come together beautifully in this salad.

treehouse afternoonsendless summer daydreaming ~limitless future

The biscuits at the Denver Biscuit Company are devilishly good, on a par with poetry.

Gumbo is a jazz combo that creates a new song every time you make it. Part 1 of a series.

Butterflies, butterfly weed, and a caterpillar relocation project. It’s never a dull moment at Glover Gardens.

From Food & Wine: “This recipe offers irrefutable proof that the best dishes are often the simplest.”

A surprise in the mail: custom, handmade sugar cookies in two styles, a cheery, bright ice cream cone, and cheeky “Feel a latte better” coffee cup.

Advice from the Food Network about decluttering your kitchen, republished as a public service and a reminder to myself.

My mother in law LOVES seafood. And for every celebratory occasion, she’s happy just to go to a seafood restaurant. Really, we ALL love seafood, so we welcomed the opportunity to have a big appetizer for Riki’s 88th revolution around the sun. It’s easy to […]

I’ve always wondered how our beasts of burden feel about their “jobs”. Are their feet hurting? Do they enjoy being useful, understanding how important they are to us, or do they want to go on strike for better working conditions, a day off, or higher “wages”?