Posted by: brookeyool on: November 18, 2011
Hi, all. I’ve been gone for a while… between mentally decompressing, and dealing with an overuse problem in my right hand/thumb (from too much typing, piano playing, cooking, cleaning… I’m trying to get myself to slow down and just read, but it just ain’t happening often enough). I asked my acupuncturist yesterday to give me [...]
Posted by: brookeyool on: September 27, 2011
Hey, gang! Hope everything’s well! My theme of the day (week?) is gratefulness. My body has been through so much the past 18 months or so… including two major hip surgeries (the first one didn’t go so well). No one really knew how I was going to recover, but I was given the green light [...]
Posted by: brookeyool on: August 5, 2011
Happy Birthday To Me! Before I give you my address for sending gifts, though, just a quick recipe for the week (and then, I have to get myself out celebrating). I’d heard about people making their own mustard, and thought… naaaahhh, too complex. Can’t do it. But then, I talked to a few people, who [...]
Posted by: brookeyool on: April 1, 2011
I’m not foolin’ ya… this is an awesome recipe!!! I will never, ever use the canned or bottled stuff again after this past Wednesday! Easy, just a little bit of prep, I promise! And it tastes soooo good. Unfortunately I was in a hurry making chicken enchiladas and didn’t snap a pic in time for [...]
Posted by: brookeyool on: December 3, 2010
Baby, It’s Cold Outside! Salads usually aren’t the first thing to come to mind in chilly weather, right? But we gotta get our veggies in us, somehow! This recipe heats things up with a little bit of chile to toast you from the inside. I’ve always made this with bok choy, and it’s been fantastic. [...]
Posted by: brookeyool on: October 8, 2010
Richly red-colored spread, and bright, tangy flavors! This is fantastic stuff to spread on top of baguette slices (toasted or not), or toasted pita. The peppers are roasted first to really bring out their sweetness. You can choose to add hot chiles—as many as you want—if you want a spicier spread. I definitely suggest letting [...]
