Artichoke-Rosemary Tart with Polenta Crust

It’s no secret that my dear sweet Beck’s appreciation for artichokes and cheese almost rival his fondness for beer and cheese. Where the Wild Rice Frittata called out to me from the table of contents of the “Ancient Grains for Modern Meals,” the Artichoke-Rosemary Tart with Polenta Crust had Beck written all over it. I… Continue reading Artichoke-Rosemary Tart with Polenta Crust

Ancient Grains for Modern Meals Cookbook by Maria Speck

“Cooking made me appreciate food. It made me slow down and enjoy. Today we call this ‘mindful eating.’ I believe this happens naturally- when you cook (Speck, p. 5).” If you ask a person on the street what they think about whole grains, healthy might come to mind. Whole grains are the rage right now… Continue reading Ancient Grains for Modern Meals Cookbook by Maria Speck

Building a Cookbook Collection

“I don’t have time to cook.” “I don’t know how to cook.” I’m looking at you and starting a series over the next three months inclined to get you aproned up and game on.  You and I might have something in common. I work a more than full time job and have a list of… Continue reading Building a Cookbook Collection