this week in our kitchen: the best corned beef and cabbage EVER

Wheatlet, son of Milklet, Son of juicy Bacon, Is mine own name. Honeyed Butter-roll Is the man’s That bears my bag. Haunch of Mutton Is my dog’s name, Of lovely leaps. Lard my wife, Sweetly smiles Across the kale-top Cheese-curds, my daughter, Goes around the spit, Fair is her fame. Corned Beef, my son, Whose

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this week in our kitchen: garam masala root vegetables + chickpeas Buddha bowl with millet

“I think if you follow anyone home, whether they live in Houston or London, and you sit at their dinner table and talk to them about their mother who has cancer or their child who is struggling in school, and their fears about watching their lives go by, I think we’re all the same.” ~Brene

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this week in our kitchen: herby barley salad with mushrooms

“Mushrooms were the roses in the garden of that unseen world, because the real mushroom plant was underground. The parts you could see – what most people called a mushroom – was just a brief apparition. A cloud flower.” ― Margaret Atwood, The Year of the Flood True to its name, this salad was an herby treat!

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week(s) reflection

“I need to write. It keeps me focused for long enough to complete thoughts. To let each train of thought run to its conclusion and let a new one begin. It keeps me thinking. I’m afraid that if I stop writing I’ll stop thinking and start feeling.” ― Carrie Fisher, The Princess Diarist week(s) in review read: Note

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and just like that, it’s February

“JANUARY, The first month of the year, A perfect time to start all over again, Changing energies and deserting old moods, New beginnings, new attitudes” ― Charmaine J Forde I love beginnings — especially as it relates to the calendar. A new year, month, week or even day provides refreshed opportunities and a chance to begin

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