Calendula flowers are edible. Light and filled with sunshine, they make everything pretty from brownies, pies, salads, sandwiches, appetizers, marinated dried tomatoes. I love turning folks on in cooking classes to using edible flowers as garnishes for vegetarian, vegan and gluten free meals. And they are easy to grow organic. Flowering again and again all through the summer and fall in New England, where I live, garden, host an organic B&B and teach private and group hands on cooking classes. I also like to add calendula petals to marinated dried tomatoes, and other Continue reading
Happy Spring Everyone!
Hope that you have much beauty blossoming in your life. I am grateful for all of you.
This spring, I have been enjoying cooking for some of my favorite personal chef clients, creating new menus with some signature dishes and creating new recipes for you to accommodate your food preferences. Teaching many private and group classes; thanks to those that have combined staying at my organic B&B. And it has been fun to visit some of your kitchens for private lessons, too. Inspiring you to engage your senses and trust your intuition, to “Embody a Delicious Life” while ” Cooking From Your Heart.” Surrounded by my Impressionistic Nature Photography on the inside of my natural passive solar home and the organic gardens outside. Yay Spring! Continue reading
Hope you had fun with your family! Here I am with one of my daughters, Emily, flying me, while my other daughter Michelle is photographing us. Soon Michelle and I will switch roles. Then we cook and eat some more.
And Wow! What a year! Thank-you for your support and enthusiasm for my group cooking classes, organic farm to table vegetarian, vegan and gluten-free personal chef services; my Impressionistic Nature Photography; create your own A La Carte Gourmet Getaway Weekends, and for bringing friends and family to private cooking classes. Continue reading