- Snapshots from visits to Massachusetts this fall & winter





Last week, I ordered some kind of pineapple/chili dish served with tofu, grilled cashews and steamed vegetables. As I noshed, I wondered: “Why don’t I ever cook with pineapples?” Rectified this gross culinary negligence by whipping this up tonight. The base of the curry is an almond butter sauce I made, along with carrots, garlic, grilled peanuts, almond milk and coconut butter. Seared the pineapple in coconut oil along with red onions. Served over brown rice, red rice & black barley, with a side of split pea mash. Incredibly delicious. Not low fat. At all.
Tulips make me happy.
Have you ever seen anything so perfect? So effortlessly beautiful?
The colors . . . the textures. Have you ever touched a tulip? Caressed its petals? Communed with its spirit?
Wait. Scroll back up. Did you see that yellow? I mean . . . Lord. Have mercy.
To imagine: the Big Bang banged Itself into a tulip. A million tulips. And it also banged Itself into you and me. How awesome is that.
I love how bad-ass tulips are with their beauty. They jut out the earth, crowned in all their glory on some: “Yeah, I’m gorgeous and amazing. What?”