March 2010

Picture this: You're whipping up a quick meal, you taste-test ... it needs something. You open the spice cupboard and spin the turnstile. And turn it. And turn it.  What will give your dish the kick it needs? Hmmm, it's not thyme, it's not garlic salt, it's not minced onion, not marjoram or rosemary ... it's back to the tried-and-true salt and pepper.

The rainclouds are clearing, the springtime temps are warming and my winter-weary eyes are surveying all the activity in the flowerbeds.  It was among these early springtime sprouts I was very pleased to see chickweed making its annual appearance.  Why in the world would this WEED make me happy, especially since it's popping up in beds that are crying out for attention?&n

To help you with quick meal ideas, here are ten springtime veggies that are easy and quick-to-prepare. The idea of eating foods in season is not new. Eating foods that are grown in season ultimately means eating foods that are grown closer to your front door and taste better. Best of all, fresh equals quick! So go to local farmers markets, visit the local farm stand—the more you use foods of your region, the better you’ll be eating. Fresh, local foods are smart choices for the pocketbook too.

Ever get home and not know what to make for dinner? It's almost like a mystery novel sometimes, isn't it?

There's a dilemma to solve.
There's tons of questions.
There's intrigue.
There's suspense.
There's (hopefully) someone on the who-dunnit trail.
And depending on the characters involved, the story can take unexpected twists and turns.