Kabocha squashes are smaller than traditional pumpkins and have a dark green skin that can have flecks of orange on it. Kabocha has to be cooked to be enjoyed and has a distinct flavor and almost waxy texture.
I’ve lived in the same house for over 20 years, and in that time, I’ve had my neighbors over exactly once! I have great neighbors so I don’t know why I haven’t hosted them more often.
One of my favorite things about working from home is having a freshly prepared lunch of exactly what I want to eat.
Apparently I was in the mood to bake on Sunday! I didn't mean to crank out so much stuff, but that's what happens when you cook professionally for years. You start cooking and before you know it, you have enough food to open a cafe. It all started [...]
As we all know, we must eat our vegetables! I wanted to make a vegetable dish that would last a few days and be just as good as a salad or a warm side dish. So I gathered some of my favorite vegetables and combined them, some cooked, some raw. And I topped it [...]
This recipe was sent out via the Greek family communication network (email) shortly before the holidays. In addition to having our own family newsletter that comes out twice a year, and a family reunion at the farm once a year, and the occasional cousins gatherings throughout the year, we have a Dimotakis family group [...]
We had several non cooking classes after our class on Pasta. We were very lucky to have Ronna Kabatznick, the author of The Zen of Eating come and conduct a class. Ronna took us through the stages of mindful eating and posed some interesting questions for us to explore about our relationship with food. [...]
I took this week off from work. Didn't go anywhere, just hung around the house, puttered, tried new recipes, sat in the big soft brown chair and read. It was perfect. I managed to rouse myself to invite some friends over for dinner. I love midweek dinner parties because it's such a luxury to [...]
Somewhere in the late 80’s, early 90’s American’s discovered Panzanella. Funny since Italian women had been making it for centuries! And not just Italians, many other cultures have bread salads; the Arabic Fattouche is the first to come to mind. When I first discovered Panzanella I was captivated by it. I thought it was [...]
