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© L.R. Heartsong

Cookbooks and Lemons: A Taste of Morocco

For a once-professional chef, I don’t own a lot of ‘cookery’ books, as my dear British friends call them. A decade ago, I possessed a significantly larger number than I do now (books, that is, not friends). As a cook and self-confessed bibliophile, well, it was a bit of a love affair in the larder.  In

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L’olivier: the Olive Tree

I wish this was made of olive wood. That was the thought that lingered in my mind as I stood at the sink, washing the stainless steel ladle I had used for scooping the evening’s homemade soup (organic broccoli and potato, in case you were curious). Despite my aptitude as a French-trained cook, the kitchen

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Cooking a Goat

“What are we going to feed everyone?” The question hung in the air for several days at the home of my dear friends, Pete and Cristin, as we collectively considered the logistics of feeding twenty-odd people who would be arriving to assist in their community building project. Together we brainstormed for something that wouldn’t require

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