Author archives: Jill Waldman
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It is a lofty idea. Spreading peace one person at a time. Connecting, discussing, compromising. It’s what we need right now at this critical juncture. One tiny voice, speaks softly, and then two and then four and then there is a song that we can all hear. A song of peace. Sing it yourself [...]
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It was divine intervention. I had pulled out my most obscure cookbook to find an oatmeal cookie recipe. (My eleven year old daughter had negotiated the cookies in exchange for eating her oatmeal for breakfast...future politician?) The cookbook was sent to me by a publishing company as a sample f [...]
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- Here's a fast and easy recipe for a Thanksgiving turkey's best side kick!
Jill’s Cranberry Orange Sauce
1 cup of water
1 cup of sugar
1 – 12 oz package of cranberries
¼ cup of maple syrup
2 TBS of orange zest
½ cup of fresh squeezed orange juice
In a medium saucepan stir [...]
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- Though the Farmers Market season is beginning to wind down with only a few weeks to go up here in the mountains, I scored a fabulous cornucopia of goodies today from the local Sugar Creek Farm. It was as crowded as ever and Sugar Creek offered up a one price (very reasonably priced I might add) bow [...]
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- I was honored to be asked by a film maker friend of mine, Jill Murphy-Long, to contribute a corn recipe for her new documentary on genetically modified corn. Being that it's August and the corn is high and the zucchini's are plentiful, I put together some bright and fresh ingredients for this easy [...]
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- If you are looking for a surefire early season crop, French Breakfast Radishes are the way to go. They come fully mature after only a few weeks! I picked a few early and they were highly spicy, and perhaps you like them that way. However waiting an additional few weeks to harvest took the bite aw [...]
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- It's sad. I know many of you don't want to let it go. It's like a relationship you thought was "the one" but aside from the mounting evidence that soy, specifically processed soy, that is found in soy milk, soy cheese and other soy amalgamations, is really NOT that good for you, there is a much bi [...]
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- After another semi-sleepless night, where I tossed and turned, at dawn, it dawned on me. The true meaning behind the answer to the age old question, "Why did the chicken cross the road?"
A chicken is on one side of a road and it crosses only to get to the other side. But why? Why does this eve [...]
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1 lb of green beans, washed, ends trimmed and cut into 2 " pieces
2 tablespoons of fresh mint
2 tablespoons of butter
1/3 cup chopped walnuts
pinch of salt - about 1/2 teaspoon
fresh ground pepper - about 1/4 teaspoon
Set a large saute pan over medium low heat and add [...]
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- It's hump day and I've just done all my shopping for Friday's Olympic Opening Ceremonies dinner party menu. Tomorrow I will begin cooking by boiling the beets for the Beet Salad or "Vinegret" as it's known in Russia! By planning ahead (c'mon, it's what I DO!) it will make it super easy to put eve [...]
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- Traditional Russian Cabbage and Potato Soup (Shchi) with Black Bread
This is an easy (vegan) tasty traditional twist on Russian Cabbage and Potato soup.
2 tablespoons of olive oil
1 large yellow onion -chopped
1 large yukon potato chopped
5 stalks of celery - chopped
3 carrots - pe [...]
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- For some people, it's the Superbowl, for others it's the Stanley Cup Playoffs, for me, it's the Olympics. As a kid, back in the last millennium, I remember watching with avid fascination ABC's Wide World of Sports. And when it was time for Olympic coverage my entire family was glued to the set (ba [...]
