the aftermath

Mid-April hits me hard. It is not just the taxes and the pollen. The fabulous Easter celebration, followed by a week of bliss with just the littles, capped off by a weekend of family and friends. On Saturday afternoon, a storm blew in and our friends braved an outdoor picnic with rain threatening the entire afternoon. We laughed and watched the children run around causing havoc. We drank wine by the fire and walked down the lane. We ate cake, and planned dinners and holidays in the near future. Now, I am off the hook until December. But I am the littlest bit sad that the crescendo of spring festivities have ended. I suppose the gardens of Spring will just have to do.

Greens and Beans

In an effort to use up what we had before we start yet another holiday weekend of feasting, (gotta love a family whose Good Friday fast includes homemade pesto and tiramisu) the following concoction was created today:

2 heads of Swiss Chard, stemmed, rinsed and cut in a chiffonade
1 shallot diced
1 can of black beans rinsed
4 Sun dried tomatoes chopped

Saute shallots in a bit of olive oil for about 1 minute.
Add Swiss Chard (in batches if needed)
Add beans, sun dried tomatoes and cook for 3-5 minutes until chard is cooked to your preference.
Plate and shave a very tiny bit of Pecorino Romano on top

To customize this dish to your family's  palate, add or subtract  any type of leafy green, raisins, sliced almonds, white beans, chick peas or capers. Use your imagination,your crisper drawer and your pantry shelf.

After two helping for each of the children, they split a grated apple (instant apple sauce) with a touch of peanut butter for dessert. We sat and chatted about the Easter Bunny and what treats he may deliver on Sunday morning.

A lovely Thursday lunch.

Beet Salad

My first taste of perfect nectarine, grated carrot salad and fresh beets were experienced in a dining hall in Nice. I was 19 and embarking on a year abroad in Paris. They sent us to Cannes for two weeks in September for orientation, which worked for me. All I remember from that trip was how amazed I was every time I went to the dining hall. I had been to great beaches, I knew how to go out at night, but amazing food at school blew me away.


In the years since that breakthrough day, I have had beets many ways. Tonight our family sat down and enjoyed our favorite version of beet salad.


Tante Dagmar's Beet Salad
10-12 Roasted Beets, peeled and sliced or cubed
1 diced spring onions
Chopped parsley (to your preference)
Red wine vinegar (a few heavy dashes)
Olive oil (enough to glaze the beets)
Salt and Pepper (to your preference)
Mix and serve


Often, we add a sprinkling of feta. Tonight we shaved in fresh pecorino romano. It literally melted into the vinaigrette and added a delcious nuttiness. Apis and I settled on a pinot blanc or a bright, crisp rose as the perfect pairing.


As we ate, we reminisced on meals that included this underrated vegetable. We settled on one evening, spanning three generations on a terrace in the Southwest of France as our favorite.


Tonight, with my family close, my appetite satiated and my mind full of meals past, I happily cleaned my plate, I mean slate.

A holiday of sorts

Today is the day our son was born..but it is not his birthday. He was born at the break of dawn on Palm Sunday. Every year I secretly celebrate this
morning. Today we are at the Point, lake blue with sunshine.

Family breakfast was prepared by Apis (my husbands chosen online moniker). Fried eggs with grilled asparagus, bell peppers and feta on toast. Hot coffee and conversation with the children while staring at the Lake. We are packing up for our meander home...complete with sledding picnic (green salad with steak and lentils) and snow hiking with the littles.

Sundays..how I wish you'd never end!

Truffled Eggs and Poached Pears to start a Tuesday.

For a three year old and a one year old? Yeah, right, you may be thinking. Give it a shot. Let them decide! The more you expose varied flavors and ingredients to your children, the more they will crave new things.

Truffled Scrambled Eggs: These are delicious on whole grain toast.

1. Scramble 4- 6 eggs in a bowl
2. Heat (medium) non stick or cast iron pan with a little olive oil or butter. Add eggs.
3. Cook eggs for 2-3 minutes until desired consistency., stirring often.
4. Add a smidgen of truffle salt and pepper
5. Plate and enjoy!

Poached Pears: Serve with Plain Yogurt. The sugar in the pears will flavor the yogurt.

1. Skin 2 pears (if desired) and cut into slices.
2. Place pears in a bowl and add a bit of water (not to cover, but enough to help them cook.)
3. Cook in Microwave for two minutes, to soften pears, and reduce water
4. Mix with yogurt or let cool and serve.