Monthly Archives: July 2015

Rice Paper Wraps

Spent part of yesterday playing with rice paper wraps. When we go to a Thai restaurant, I invariably order the fresh rolls wrapped in rice paper, so I decided to try making them at home using spiralized vegetables. It was a little … Continue reading

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Cutting the Carbs in Half

I read something interesting about spiralized vegetables the other day. The point was made that no-one is likely to be tricked into thinking that zucchini strands are really spaghetti. They should be celebrated as separate, but equal. Spiralizing is a fun way … Continue reading

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Spiralized Vegetables and Quinoa Salad

This is a light, lovely lunch that has a couple of fine advantages. The protein in the quinoa makes it a satisfying meal. It also keeps well. Tucked in the refrigerator, it will last for a few days. I’ve been trying … Continue reading

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Puff Pastry Calzones

These aren’t really calzones, but Frank suggested that they would be improved by fillings like salami and provolone, or eggplant parm, or sausage and peppers, that are traditional to calzones, instead of the chicken and peas that the recipe recommended. … Continue reading

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Subtle Signs of Change

Soft heaviness of summer can’t disguise the subtle signs of change in the air. Morning light is slower to arrive. Daylight fades earlier. Hydrangeas in riotous full bloom, while the impatiens show their gawky, teenage growth. Like squirrels, we scamper … Continue reading

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Lauren’s First Cake

Lauren has recently become enamored of the Food Network’s show that showcases eleven and twelve year olds in baking competitions. When they arrived on the cape this week for a visit, she unpacked her apron and said that she wanted … Continue reading

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Blueberry Cake

This is another delightful recipe adapted from one called “Blue Hill Blueberry Bliss” in Sarah Leah Chase’s New England Open House Cookbook. It truly is blissful. It has lots of blueberries, and it includes nectarines (or peaches) for extra moisture. … Continue reading

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