Soon it will be Cooking Season. Thanksgiving is coming and then there’s December, filled with family birthdays, parties and  holidays. Lots of time will be spent at the market gathering food to refill the fridge and pantry.

There will be weeks of  marathon of mixing, stirring, slicing, dicing, creaming and blending. It was time to make meals that are simple to prepare, have a limited number of ingredients and are even better the second time around. Corn Chowder is one way to do that. … read more

My Nana could grow flowers anywhere; she was a skilled seamstress and a modest carpenter. Her hands were never idle.

Nana gave me my first tools – a hammer, a saw, screwdrivers and a hand-crank drill. I drilled and hammered beside her at the workbench. Although she was an enthusiastic cook, she was not a good cook. For Nana, speed and efficiency in the kitchen were most important. Her version of a pancake dinner was literally ‘a pan cake’ – a twelve-inch disc, an inch thick that was cut in quarters to serve four. The pancake was always served with a salad and the salad was always the same, the only salad she ever made, a wedge of iceberg lettuce with a puddle of bright orange French dressing poured from a bottle.

I am like my Nana in many ways. I can fix almost anything. I still have my own toolbox and my hands are rarely idle, but for me, neither speed nor efficiency in the kitchen are nearly as important as flavor and beauty. Color is important but rather than resorting to bright orange, bottled salad dressing, I use fruit to add a splash of color to a salad. In the past few weeks I have been making savory salads that combine fruits and vegetables.

I love the combination of blue and yellow whether I am setting a table, painting a still life, decorating a room or making a salad. When a friend told me about a salad she had made that combined corn and blueberries I knew I had to try it. Here’s how I made it: … read more