Memories of Grandma MameMore often than not, when people talk about rhubarb the word grandma comes up in the conversation.
I first tasted rhubarb, stewed rhubarb actually, many years ago in my Grandma Continue reading
Chisaya Mama—the Mother Grain of the IncasFor almost 6000 years, quinoa (pronounced keen-wa)—known as the sacred grain of the Incas—has been cultivated in the Andean mountain regions of Peru, Chile and Bolivia. And yet quinoa is not a grain Continue reading
My Sister Made Me Do ItBut then, it didn’t take much for her to persuade me to try the edamame (eh-dah-MAH-meh) at El Segundo, California’s only Japanese restaurant. They were fun Continue reading
Food Art Japanese StyleBeautiful and easy to make—a bowl of sushi rice topped with a number of lovingly prepared and artfully arranged ingredients. Chirashi is translated as “scattered,” Continue reading
The Elusive Nature of Spring
Okay, it just came to me. I grew up in Southern California where spring was similar to summer just a bit cooler and with enough days of rain for months of beautiful flowers. I guess (even after 25 years) I haven’t yet adjusted to springtime in Montana where one day Continue reading
