One of the best part of any holiday dinner is the leftovers. At Easter, there’s a good chance you’ll end up with a surplus of ham.
My introduction to comfrey, more than 30 years ago, remains a wonderful memory.
One of the most interesting aspects of the current activity in Halema‘uma‘u is the occasional oozing of lava around the edges of the entire crater while the lava surface is rising. Has that phenomenon been reported before in any accounts of previous Kilauea activity?
In Southern California, where there’s a nearly imperceptible shift in weather between the seasons, I more and more find myself embracing holidays to mark the passing of time. In this regard, Easter warrants special consideration as it heralds the beginning of spring.
Is there an ingredient you’re leery of, either because it’s intimidating or you clueless about how to cook it?
This is an Indian-flavored vegetarian dinner and it’s a one-pot meal. A pilaf is typically a rice dish that is cooked for about 20 minutes in stock with spices, vegetables and meat. For this quick dinner, I’ve shortened the time and work using microwaveable brown rice.
Not so long ago, orchids were regarded as rare and exotic. But these days, thanks to new propagation techniques, certain varieties are mass-produced. Moth orchids, gorgeous but common, with sweet patterned faces, are widely sold by supermarkets and other retailers.