Santa Cruz Mashed Potatoes

Potatoes Santa Cruz Style: with Peels & Herbs

Recipe by Robin

Usually I’m all for the change of seasons. When fall and winter edge out summer, I’m a cheerleader for change, relentlessly annoying to friends who prefer warm weather. But this year, after an unexpected career ending and sudden hard drive death, shorter days and cooler temps will take some getting used to. In the meantime, while recovering bits and pieces of the old hard drive, I came across some mashed potato recipes I’d written almost a decade ago and completely forgotten about. Nothing works faster than warm comfort food to make the darker time of year seem brighter. Well, almost nothing.

Marinated Grilled Balsamic Portobello Mushrooms with Rosemary

Tasty, Toothsome Morsel

Recipe inspired by Kelly

Did you know that Portobello mushrooms are grown-up versions of the common button mushroom that we see in US markets everywhere? And Crimini mushrooms are the same Agaricus bisporus species in adolescent form? In fact, all white and brown mushrooms cultivated in the US (except shitakes and oyster mushrooms) are varieties of this species. Button mushrooms are native to both North American and European grasslands.

Although mushrooms are now cultivated year-round, I can imagine our ancestors gathering most mushrooms in spring and summer, during warm weather with moderate to high rainfall. So, I’m thinking it’s Portobello season now, and not just because it’s BBQ season in the US!

Rosemary Chicken with Fennel

Warm and Savory Winter Meal

Recipe by Yankee Magazine

Welcome to 2012! I like to believe that the first few days of the new year set the tone for the entire year, and intentionally create the kinds of experiences I like during those days. So today I finished up a bit of old business, spent cozy time with my husband, chatted with a friend, took a walk, and simplified my New Year’s Day dinner plan.