I’m always ridiculously pleased when I invent a new recipe, especially one that’s relatively simple and turns out to be delicious. 

Here are two, one using summer’s ripe peaches, and the other using almonds to make a less-expensive alternative to one of my staple proteins: almond butter.  

First, the writing progress: On April 29th, I started on one more revision of Bless the Birds, my memoir-in-progress, giving it what my writer/editor/fiber-maven friend Deb Robson calls a “French polish.” I’ve been reading it aloud, listening to the story, and doing the kind of detail work that I hope makes the story leap off the page and into a publisher’s line-up.

It's Wednesday and DIY night on this blog, so here's a recipe!

Weather Report: 22 degrees F, wind howling out of the southeast, no snow yet. Perfect weather for a simple, quick and healthy dinner featuring local winter vegetables and soft cheese. (You can add meat if you want, more on that later.)

Jars of eggnog on the kitchen island, waiting to go to happy homes.... Jars of eggnog on the kitchen island, waiting to go to happy homes....
My living room in the afternoon--imagine me on the couch with Medusa, the multi-headed lamp, turned on for light. My living room--imagine me on the couch after dark with Medusa, the multi-headed lamp, turned on for light.
Deck railings dripping before dawn.... Deck railings dripping before dawn....

I woke this morning in the darkness before dawn and, as I always do, I first checked the view of the constellations—Orion, my favorite, was barely visible, glittering through a veil of high cloud. Next I checked the outside temperature: 49 degrees F, very warm for dawn at this time of year.

When I go looking for a new read, the proliferation of books is sometimes simply overwhelming. So when I discovered these two indie projects by authors I knew through previous work, I wanted to share them with you.

After last week's post, The Dangerous Power of Thin, I wanted to share two simple recipes. I may have a tangled relationship with eating, but that does not extend to food and cooking.

I love to cook. I revel in playing with the flavors, colors, and textures of fresh ingredients, in preparing food that's healthy and delicious, and visually appealing.

Ruffled red lettuce, mache, and arugula, all from Renee's Garden Seeds. Summer lettuce blend, mache, and arugula, all from Renee's Garden Seeds.
Fresh-picked and fragrant!

Well, not strawberries and basil together, though that would be interesting.

Paris Market Mesclun, a gorgeous and delicious mix of lettuces, other greens and herbs, from Renee's Garden Seeds

Last night I went to sleep thinking of yesterday's tragedy in Tucson, and this morning woke with a haiku in my head. As some of you know, I have a daily haiku practice: I post a haiku and photo every morning on Facebook and just the haiku on Twitter (search: susanjtweit).

Food that's ready to eat is awfully convenient, but conventionally processed food is often astonishingly unhealthy. It's unhealthy for the environment in terms of the energy and other resources used to produce, process and package it. It's also often unhealthy for those of us who eat it, in part because of unnecessary and often highly processed ingredients, from high-fructose corn syrup to excess sodium.

It's my tradition on Valentine's Day to write about love. Tonight though, I'm distracted by worrying about tomorrow afternoon, when we'll drive over the mountains to Denver on the heels of a snowstorm that's blasted the high country for the past two days. It's not the roads I'm worried about though. It's what comes after.