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Archive for the ‘Kitchen Inspirations’ Category

I don’t remember eating red onions as a child but I rarely eat any other kind these days. There’s something about the combination of taste (the spicier the better), color and texture.  Excellent raw, thinly sliced, topping a green salad or adding a bit of crunch to a small sandwich. And I love when the sunlight settles upon the plate.

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Mary's Tomatoes

Mary’s Tomatoes

Steve's Pesto with Mozarella

Steve’s Pesto with Mozarella

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As the sun dipped in the sky, it filled the kitchen with a golden light illuminating this fly who watched intently as I made a dinner salad.

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It’s mid-July, and here in New England, we’re still talking about this past winter.  The seemingly unending piles of snow will long live in the memory, and for me, so will the unexpected creativity born out of solitude watching things grow even in the dead of winter.  I’m honored to have a series of images from that period featured in the latest Alimentum The Literature of Food.  Enjoy!

 

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… that a friend recently shared, she had marinated in fresh squeezed lemon juice.  She explained how to take the root, whether sliced or diced, and then toss into salads and other dishes for crunchiness.  I kind of liked it cold, right out of the fridge, with a bit of sugar sprinkled on top.

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I had to try photographing it. A red bean paste bun from a local market. Tasty.

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I mean … viola! 🙂

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It’s doing well in the brightly lit kitchen.

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I thought this particular pot held the Empress of India Nasturtium.  I’ve been waiting for the bright red flowers but so far all the flowers are this amazing bright orange.

In a medium black bowl I planted my cousin’s viola seeds.  After a near fatal encounter with a too bright sun and too little water, so far all goes well.

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