I have to write a Bio on myself.  My Solo Art Show is rapidly approaching in June.  Not only do I need to finish another 3, maybe 4, proper paintings but now I need to write a Bio.  Lord help me.  For the life of me I can’t think of what to say. It’s easy to present yourself as this … Continue reading

Dish 3: How to Eat Now from the Farmers Market

The finished bird.  YUM.  And took only 10-15 minutes of prep.

ROAST A BIRD  Roasting a Chicken is always delicious. Roasting a Chicken steaming itself in Garlic, herbs, fresh lemon and white wine? Meteoric gorgeousness. And beyond simple. You will need: 1 small roasting chicken (2.75-4 lbs) from your Farmers Market or local butcher 2 heads of garlic 3 Meyer Lemons Fresh herbs: I bought Thyme but have Sage and Rosemary growing in … Continue reading

Pearls in the Kitchen

Watering the Barn Roses in a great Modcloth dress.

My llittle Anni loves clothes. She came out practically twirling in Fuscia tutu and matching lipgloss. Which has been a source of merriment for her more inherently casual parents.  Now don’t get me wrong.  We both own some phenomenal clothes. For Special Occassions or Trips to the City. Dean’s bespoke tuxedo by Valentino and tailored Zegna from Milan. My cocktail sheaths and Dolce … Continue reading

Delicious, Throw Down Shrimp Curry


The fastest, most delicious, and throw down Shrimp Curry Recipe. So fast I can write this up over a cup of coffee and make it with a fussy toddler on my hip. For Amada & BIG THANKS to Asha Food Fashion Party for 95% of this amazing Recipe! ingredients (& feel free to play with the amounts but not the process.) … Continue reading

Part 2: How to Eat Now from the Farmers Market

Ready for Cheese and then the Oven.  This all takes about 12 minutes up until this point.

Welcome to Part 2 of What to Eat Now from the Farmers Market!  I promised you all food and little rhetoric. So here goes:  Spring has definitely “sprung” and our local Farmers Markets are alive with fresh bouquets of flowers, spring vegetables, and juicy crops of late winter citrus (I couldn’t resist). This dish is an amalgamation from a Morning Glory Farms … Continue reading

Part 1: What to Eat NOW from the Farmers Market


Mary “MFK” Fisher wrote once about the silly way Americans have been taught to ‘need’ three big, complex meals a day. That in Europe, food consumption is generally more simple. I’m paraphrasing here but her words changed how I ate — and cooked — immediately. And what is more fun than shopping at your weekly Farmers Market? Buying what is … Continue reading

Mama Sheep vs baby Lambs = Fight Club. The Bitches.

Mama Sheep: Serious Bitches Today.

We love “our” Sheep.  Every year, “Ed the Sheep Guy” brings us a whole flock of mamas and babies to mow our Vineyards before “budbreak” — when the vines swell tiny buds into growing the new Vintage.  This year, Ed brought us 90 sheep.  A good 50 of them baby Lambs. Sheep are fantastic at helping us grow organic grapes. … Continue reading

Red Curry Chicken Meatballs

Rooftops, Calcutta, India 2008

I love Curry.  Capitalizing the “C” in Curry. That is how much I revere Curry. As a Grad Student in the late 90s, I ate Curry.  A lot of Curry.  A decade later, I went to India, Thailand, Cambodia, and fell deeply in love with Curry. Something about India — the scents and smells maybe of cooking food everywhere, the sizzling … Continue reading

Mason Jar and Ferret Boy

The best cinnamon role. Ever. Thanks to Wild Flour Bakery in Freestone, California.

My husband and I took our kids to the beach today. Mind you, this is northern California so we dress in Patagonia, down vests, and socks to explore northern Sonoma County beaches. On the way, we stopped at our most favorite coastal bakery. A real foodie-haunt on Bohemian Highway in Freestone. Wild Flour Bakery is a truly unique, hands-on, artisan … Continue reading

Rustic Lamb, Eggplant, and Mint

Finished dish served over a small scoop of rice.

We have 80 sheep coming today! “Ed the Sheep Guy” is bringing 45 babies and their Mommies to mow our vineyard and hillsides. Sheep are fantastic helpers when you grow organic grapes. They eat the weeds down to the nibs, aerate the soil with their hooves, and fertilize with their epic amounts of poop. And at the end of the spring? … Continue reading