Showing posts filed under: Regions Clear

In Bed With My Sweetie

I had you there for a minute, didn’t I? What’s more fun than drinking tea or coffee, or in my case, Chai, in bed on Sunday mornings? The only thing that could make it sweeter is eating a piece of peach pie with my sweetie.   I love the light …

Farm Dinner with Chef Grant Buchanan

Everyone has a halo around their head. It’s not the Last Supper, but anytime you put a lot of people at a long table, it feels biblical, epic and like no place you’d rather be. Thank you chef Grant Buchanan, a transplanted southerner, for a splendid meal with a Parisian-Longmontian …

Community is Everything

Matching the tablecloth at Cure Organic Farm where we are waiting for the guests to come back from touring the farm with Anne and Paul Cure. Cured Boulder has prepared some amazing summer dishes featuring Anne’s squash blossoms with burrata, her greens with a roast carrot vinaigrette and their organic pork …

A Toast to Fabrizia Lanza

A tribute to Fabrizia Lanza for having the foresight and creativity to manifest her ideas into projects that inspire. She’s a bit of a professoressa and loves to teach. Well studied and articulate she breaks things down into intellectual fractions that we can understand when it comes to why certain …

My kind of lunch

 Pimiento di Padron, fried shrimp pancakes, and a big salad salad with those darling little gem lettuces,endive, and not just any bacon, but fried Iberico! Did you know they drink mostly beer in southern Spain?? I spent the morning writing and eating sweet strawberries. Okay…I know. I eat a lot! …

A Window into My World

It’s a perfect spring day and I’m drinking morning tea looking down Via del Corno from my Florentine palazzo. It’s Earth Day, April 22nd, 2018 and I am reflecting on my time here on earth. I’m writing from where I am at this moment, appreciating every twist and turn. I …

A trip to the aromatherapy garden…

A trip to the aromatherapy garden near Marrakech is not only scintillating, but tasty. Understanding how to make Berber bread (khobz) is simple, but it’s all in the know-how. Incredible how fast it cooks in the mud Tashelheit ovens. We eat the bread made from freshly ground semolina and barley …