Many years ago, I was coached to spend a week just making art; hike on the trails behind my home, take and make more Impressionistic Nature Photographs. “Dreaming of You” was taken back then on a hot summer day. I sat for a long time, watching and meditating on the light on this shallow stream. Listening to the sweet sound of the gently moving water. One of my favorite places to go with my camera; take photographs, and just BE. Also, where, from a different angle, in the spring, I took the photographs “Jeweled Water” and “Monet’s Spring”. Continue reading
MMMM, Whipped up with joy, presence, lots of love.
Homemade Organic Blueberry Coconut, can I call it, Vegan Bliss with Acai. Sweetened with maple syrup. Creamy, non dairy, made with coconut milk and served melted, the way I like it. Continue reading
This week, I snapped off 80 curly garlic scapes., the mildly flavored flowering tops of the bulbs of garlic growing in my organic garden. This encourages the garlic bulbs to grow bigger. As I wait a few weeks to harvest the garlic bulbs, happily, I can eat and cook the tender, garlic scapes to make vegetarian and vegan pesto, hummus, vegetable stir fries, dressings, garlic infused oils, and Continue reading
June 29-July 1; Spice It Up! Creative Cooking with Herbs and Spices; Hands On Vegetarian Farm to Table Cooking Class; Shutesbury, MA (Friday – Sunday)
And Yes, you can just come for Saturday or do a half day/partial weekend Please Email Leslie for more Information and to Register: firstname.lastname@example.org
Friday – Sunday, Hands On Vegetarian Farm to Table Cooking Class June 29-July 1; Shutesbury, MA
A pinch of this, a sprinkle of that—the right herbs and spices enhance the flavor of any dish. This fun and informative garden to table hands-on vegetarian cooking class is designed for both novice and seasoned cooks. Gourmet organic chef, teacher, and cookbook author Leslie Cerier shows you how to use herbs and spices to make delicious, healthy, globally inspired dishes, Continue reading