The sun has come

With today being the eve of earth day, I have begun to see so many advertisements for "green" living, eco-freindly, and organic lifestyle products in all the papers and periodicals here, even in the mountain region. It makes me smile, because people up here have always been living this way, in harmony with the earth, for generations, Thats what brought my family here, and why I continue to live, work, and raise my family here. Although the winter is hard, the spring brings a promise of something new to all of us, and perhaps something green to eat (or red or yellow).
As a chef, nothing brings me more joy than a farm stand. I can feel the energy within each piece of produce, the seeding, the growing, the harvest, the transport, the exchange, and finally, I add my piece to the story with a little olive oil, basil, garlic and sea salt and cracked black pepper. If I could get anything to the president right now, it would be these cooking items. With them, we could all get a little closer to some "green" living. To me, the true green revolution is about change. And as we can see all around us, especially now, this takes time and patience, the very parts of the balence that we are now seeking to replace. So stop reading this, and go plant something somewhere. Today is the day to excercise the act of creation. Then do it again....

Easter Bunnies...

The best thing to do on the monday morning after easter sunday is to bite the head off a chocolate bunny. It's my favorite part, I have to say, after years of devilish chocolate indulgences.

Sping is coming, believe it

went out to get the mail and was thinking of snowboarding today, lifts are closed but a short hike and the mountain is mine all mine, april boarding is amazing, great for the tan (and the legs)
I believe that REAL sping is on the way, but mother earth is asking us all to remember what we learned this winter, and to carry it with us as we gallop into higher temps...
I learned this winter that chicken under a brick is'nt something you should just do once and a while. More like twice a week. Great recipe, Love to share it...

Day after Easter

This year, we had an authentic easter dinner at a chefs house....
four cheese vegetarian lasagna, chicken cutlets, vegetarian meatballs in spicy yogurt sauce, white bean antipasta, and fresh vanilla pudding on shortcake for dessert.
Ham is cool, but I like cooking it in the summer while we're all outside and then PICNIC that thing with a tall pitcher of ginger lemonade and some rye bread, fresh cheese, and some stone ground mustard. And yes, I put cloves and pineapples on my ham when I roast it. Does'nt everyone?