My husband J, a francophile at heart, has been asking lately that I use herbs de provence.  He seems to miss them when I don't use them for a while.   I had to buy zucchini to reshoot a previous post from a few months ago and the greens and yellows looked so beautiful that I bought extra to roast with the herbs.    The morning light brought colors of pale white and faint purple through our side window, so after J took our toddle...

My day just flew by and I missed the afternoon light that I wanted to photograph these peppers  (I am beginning to learn how to photograph and style my dishes finally). Then my toddler woke up from his nap and I had to shoot around him, trying to follow the light with my lens while running around with my tripod avoiding his little hands from catching the metal legs.  In the end I ended up with a Caravaggesque still life and then a...

Pesto is easy to make, vegan and or not.  You can literally whip it up on the spot and serve it on pasta, salads, hors d'oeuvres or anything else.  And, yes, you can make pesto without the parmesan and have it taste just as piquant.  Instead of pine nuts, which are becoming harder to find and more expensive, I used walnuts.  Walnuts give it a thicker consistency and more nutty taste.  Pesto will keep fresh refrigerated in an ai...

Who doesn't love a comforting, buttery mac & cheese?   Probably only my toddler.  But I have still categorized this under "kids love food" because I know other little tykes (and adults) craze over the sweet creaminess of the squash and bursting peas in between the soft noodles. I have played around with this recipe quite a bit and I have refined it so that it is sweet and moist.  Because there is no cheese in this, I have ...