It’s the age old question I grapple with : What will I take to work for lunch this week? I stand sulking at the fridge, peering at the jumbled contents. I try to make sense out of the possible ingredient combinations and come up with…zip. Nada.
Two ingredients – bacon and light brown sugar. Two words – absolutely, and without a doubt, delicious. Last weekend I made two appetizers and two desserts for our neighborhood progressive dinner. Appetizer number two was medjool dates stuffed with homemade herbed cheese. Fruit and nut chocolate bars made it to the dessert table, as did green tea chocolate almonds.
gorgeous vegetables from Tomten Farm in Green Bay ,Virginia
We all want to eat better, and we all want to eat well. When we feel the need to impose order on our eating habits, we tend to adopt the all-or-nothing approach :”Starting today, no processed or fast foods, seven servings of fruits and vegetables daily and no eating after 7PM!”
Being a fan of all things winter, I must be dragged kicking and hollering into the freshness of spring. I got my wish for one last snow in Richmond March 24. Like most southern snowfalls, it arrived magically and left town abruptly, leaving traces here and there and front yard snowmen with collapsed torsos and lumpen, tiny heads.