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Making Do With Leftovers

I cooked up a storm in Week 1 of sheltering in place in Dallas. Most of the time I was waking up every day deciding what to cook. When it was time to restock a week later, stay-at-home rules were in place and it was obvious things were going to…

 

Want to Avoid the Holiday Weight Gain?

When I first started gaining weight in my 40s, I commented to an older, fatter friend, “It’s only five pounds.” “Yes, and if you gain five pounds a year, in seven years it will be 35 pounds. Look at me.” For most of us, the Holidays are to blame for…

 

Time Out for Sabbath

I am tightly wound—more so than ever since I became a widow—and occasionally I feel as though my spring has sprung. My body is talking to me. I simply have to stop and shut down. Sunday morning was one of those days. After a restless night, I overslept. If I…

 

Obsessing Over Omelets

For more than 50 years I’ve cooked omelets–and nothing else–from the original 8-inch French Chef Omelet Pan, designed by the Boston Pot Shop for Julia Child in 1962. My copy of her famous cookbook, Mastering the Art of French Cooking, dated 1963, devotes more than five pages to how to make omelets and what…

 

Two Traditional Christmas Pies

Lev’s aunt lived in nearby Rockport, and whenever she came to see us, she brought two pecan pies and an old-fashioned date cake. Her pie recipe is the best I’ve ever had, rich and custardy, with more butter and eggs than most. It calls for a full cup of butter,…

 

Healthy Eating Is A Luxury

After Lev came home from the hospital with doctor’s orders to go on a low-sodium diet, I stood in the aisle at our town’s largest grocery store and wept. I had been there an hour, and I had three items in my cart. Salt—as a preservative and a flavor enhancer—seemed…