Vin de Pêche

Tuesday, May 27, 2014

Strawberry Basil Sorbet

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Sorbets made from fresh fruit are refreshing and summery warm-weather fare (great for the official unofficial first day of summer- or wh...
2 comments:
Friday, May 16, 2014

Spring Salad

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Not that I haven't used the phrase before, but I absolutely love this salad. This one in particular is chock-full of many of the fl...
1 comment:
Monday, May 12, 2014

Ras el Hanout and Roasted Chickpeas

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Ras el hanout was a spice blend I'd been hunting for a long time. Moroccan, and meaning "top of the shop," ras el hanout i...
1 comment:
Saturday, May 3, 2014

Simple Cheese Course

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Shards of Parmesan cheese and toasted walnuts drizzled with honey. That's it. The crevices in the Parmesan and walnuts catch ...
Monday, April 21, 2014

Muesli

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Muesli (or "let your breakfast do some of it's own work") makes a hearty first meal of the day. It's relatively simpl...
2 comments:
Monday, April 14, 2014

Strawberry-Mascarpone Tartlets

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One of the best, simple and satisfying end-of-meal sweets is a bowl of fresh berries and cream. Ripe, deeply colored berries, a sprinkl...
4 comments:
Monday, April 7, 2014

Sweet Pea and Pesto Soup

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I recently had a potluck brunch at home. The offerings were varied, and because of that, wonderful. Almond cookies, soft boiled eggs, ...
3 comments:
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About Me

Natalie
Hello, my name is Natalie. I'm an omnivore with some vegetarian tendencies. I love to pore over cookbooks, browse good food photography, and voraciously read food literature. Food is an art. I'm interested in the history and origins of foods, and I find food science fascinating. Travel and exploration are a couple of my loves- I've been to Mexico (but never the beach), Guatemala, England, France, Austria, Germany, Italy, Sicily, Malta, Gabon, and Australia- several places multiple times. I'd go anywhere though! I cook a little for work and a lot for pleasure. Favorite cuisines include French, Italian, and California. Though I have two other jobs in addition, in real life my education is as an occupational therapist (mostly with experience in orthopedics), and I think about working in private practice OT one of these days with children who have a variety of disabilities while using cooking as therapy for things such as tactile defensiveness and fine motor control. I don't have formal culinary training. Anything I know is from trial-and-error, reading, experience, and what others have shared with me.
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