My good friend psychotherapist Renato Palma in Florence once told me, “Peggy, Peggy, non devi mai spiegarti”. You never have to explain yourself. As a southern girl, explaining yourself was a popular past time, whether any one wanted to listen or not. The bank teller, the checkout clerk, one’s father …
I see you. I feel you. How are you? We are experiencing a rare phenomena right now, no matter who you are or where you are. We are all in a similar boat moored in the harbor. There is a raging invisible storm and the harbor is the safest place …
What do you serve as a first course for vegans or vegetarians? Especially Thanksgiving? It’s always a wonder when the second plate is vegetarian as well. Often, you can’t rely on beans or grains. It has become a quandary. There are no simple solutions right out of the gate unless …
Ingredients: 1 T- Bone or Porterhouse steak at least 3 inches thick and 3 – 31/2 pounds 1 bunch of fresh rosemary 1 bunch of fresh sage 2 T extra virgin olive oil + 3 T for greens Coarse salt and freshly ground pepper to taste 6 cups arugula …
Ingredients: 4 medium beets (try the cooking method you prefer). If they are cooked whole, slice into quarters. 1 small red onion, thinly sliced 1/4 cup of ex virgin olive oil, plus extra to finish 3 T sherry vinegar 1 to 2 t of Tabasco or Cholula hot sauce …
Becoming a mother was my first cognizant desire. I could imagine my belly round and full. Playing house, I was always the mama, only occasionally interested in being the child. I cooked and kept my playhouse in order as if I knew exactly what to do. Mud pies from the …
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 (farm dinner) meal with a Parisian-Longmontian touch.
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 roulade stuffed with braising greens, house ricotta and pine nuts in celebration of #slowfoodnations …
“Inside the kitchen of local culinary-tour maven Peggy Markel…Markel channeled the elegance and utility of natural materials typically used in kitchens in Italy, Morocco, Spain, and India into her floors (wood), walls (clay), and counters (marble). But she also incorporated functional items, like deep kitchen drawers and a farmhouse sink, …
