Someone once uttered the phrase “that’s too much garlic.” It was like they were speaking English, but the words just didn’t make sense. What is this thing “too much garlic?” Is this even possible?!
Continue reading Roast Chicken with Garlic & Carrots
Perhaps one of the reasons that roses are such a favorite of mine is that they can take a fair degree of abuse, yet still produce so much beauty season after season. However, there are limits to what they will put up with!
Continue reading Caring for Roses Part 2: Sun & Soil
Happy Earth Day, and on this very important “holiday”, I have a very serious and important request of you.
Windy spring days often bring in puffy clouds to the Valley. Puffy clouds want you to take pictures of them. It’s true, just ask them.
Continue reading California Skies
If you grow light colored flowers, you may have noticed this lovely little critter chewing holes in them in the spring. How sweet of them.
Continue reading Hoplia Beetle (Hoplia callipyge)
In all honesty, I don’t cook seafood as often as I would like to eat it. I really need to work on this.
Continue reading Tomato and Seafood Pasta Sauce
There are few flowers that I don’t like. On the same token, there are few flowers that I love. I love California Poppies.
Continue reading California Poppies (Eschscholzia californica)
My usual approach to attracting wildlife to my garden is just to plant things that they would want to come in for. I’m not into feeders and other things that will become junky clutter after a season or two.
Continue reading Room for Rent, Cheap!
Every Greek woman I know has their own version of this Greek staple, so why should I be any different?? And every one of us thinks our own is the best, and of course we’re all correct. Of course.
Continue reading Paximathia (Greek Biscotti)
Greeks like to joke about the song “Mary Had a Little Lamb” by noting that it’s in past tense. Had.
Continue reading Roast Lamb with Potatoes
Nothing says “tasty” like a carrot pulled from the refrigerator that proceeds to flop over like a spaghetti noodle, right? Hmmm… maybe not so much.
Continue reading Storing Root Vegetables
Orange carrots are so ubiquitous that it’s easy to think that they have always been the norm, yet they are actually the Johnny-come-lately’s of the carrot world. White and purple are really the old timers.
Continue reading Carrots (Daucus carota subsp. sativus)
I like to get the most “bang for my buck” whenever I can. As much as I love to garden, I don’t have time to refresh my plantings as often as I like, so whenever I can extend my harvest without having to start over, I’m good.
Continue reading Harvesting Leafy Greens
Portland, Oregon, circa 1981. My parents and I are dining at a swanky hotel restaurant. I order clam chowder and am served something that can only be described as nectar of the gods.
They. Are. So. FLUFFY!!!! And so stinking CUTE!
Mostly Greek 