whole peach butter


The sweetest flowers, the fairest trees are grown in solid ground.


The sole sugars I’ve consumed in the past several weeks have been in the form of whole fruits. Detoxing the high fructose life has given me little glimpses into a kinder sweetness.


Maybe it’s the full moon, but I’m feeling the sweetness like a lullaby, like a full pail of water in my sacrum.


Growing, harvesting, puréeing, stirring, and giving the fruit that falls from the sky is an intuitive cycle.


Savor the subtle sweetness around you. Listen to your tongues and your bodies and let the water flow up your spine and through your heart. Like you’re a peach tree.


Whole Peach Butter

2 lbs peaches
1/2 tsp allspice (at least)
pinch of salt

Without peeling, chop the peaches into manageable chunks, and purée in a food processor or blender (if using a blender, work in batches and add minimal water to get the blender going; the water will cook out later). Simmer in a saucepan on low with the salt and allspice, uncovered, stirring frequently (every 5-10 minutes is fine) for at least an hour; check the texture periodically by taking a spoonful out and letting it cool to get an accurate read. Store in the refrigerator, or can for shelf-stable peach butter to eat all winter.



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apple, red onion, and basil soup


Welcome to the land of enchantment!


prickly pear

Once I ate a wild prickly pear but spent all afternoon spitting out needles. Also, I once won the neighborhood water treading contest, clocking in at over seventeen minutes.



I’m wasn’t finished with stone fruits or summer squashes, but the backyard apple tree is already bearing fruit. My circadian rhythms are never hitting the downbeat anyway.


The marriage of these red roots and fruits creates a balancing, simple soup. Detach from your acute troubles with tree-growing fruit and stay grounded with onions.



Five ingredients come together in a friendly way to create a nourishing, gentle invitation to autumn.


Clean out the summer bbq’s and sunstroke with this alkalizing, pretty soup,


and look out at the sky tonight for summer’s benedictive harvest moon.



Apple, Red Onion, and Basil Soup

2 tbsp extra virgin coconut oil
3 small apples, not too sweet or loud
1 red onion
juice of half a lemon
a few sprigs of basil

Gently heat the coconut oil in a pot over medium heat (not too high). Peel the apples. Slice the red onion and apples and add to the pot. Sautée for about 10 minutes with a pinch of salt. Add enough water to cover the onions and apples about 2-3 times over, depending on how much broth you want. Simmer for about 30 minutes. Stir in lemon juice, and serve with fresh basil. 

This soup is exceptional chilled and blended.

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wild rice pudding with clementines and cranberries

It’s been several weeks, my acquaintances. I was delayed by the Ice King, enjoyed a thrilling but fleeting career as the tambourine player in a band of captive princesses, and tripped down the rocky ravine, falling into a pile of scattered Scrabble letters.
Luckily, after I got up and brushed away the rubble, I found the Gourmet cookbook containing Ruth Reichl’s careful curating and cataloguing of 60 years of Gourmet history.
While evil dis-eases permeate the air, make sure you’re getting enough vitamin C. Ascorbic acid sold at drugstores doesn’t count; the ascorbate acid that your body actually can process and use as vitamin C is only found in the real deal: citrus! The moment the peel is pulled back, magical ascorbate escapes into the air. So consume quickly.
Everyone knows that wild rice is for when you are feeling wild. After I won my freedom back with the help of Jake (the dog) and Finn (the human), the feeling of liberation was so overwhelming that I found myself starting to win at card games and toning my triceps.

Fight off Ice Kings and scurvy with such a wild dish as this. Happy belated Thanksgiving.
(recipe forthcoming)

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fall quinoa and butternut salad

In the Lone Peak Wilderness, flaxen-colored leaves that cling insistently to callous branches provide a sardonic memento mori.

And thus Time passes without anyone’s consent.And yet, the natural path ahead includes winter squash, with exorbitant amounts of vitamin A to fight such seasonal viruses.
(Sidenote: I hired this brilliant new sous-chef. Sorry Shelly.)

May we patiently wu-wei our way through late fall together.Fall Quinoa and Butternut Salad

1/2 cup uncooked quinoa (will yield 1 1/2 cups cooked)
1/2 a butternut squash
seeds of 1 ripe pomegranate
about 1 1/2 cups chopped carrot greens (try sage or chervil as a replacement)
2 tbsp olive oil
1 tsp each of cardamom, cumin, and sea salt

to dress:
3 tbsp extra-virgin olive oil
3 tbsp honey (my sage honey was splendid, sub brown rice syrup for vegans)
2 tbsp tahini
3 tsp fresh lemon juice
sea salt to taste

Preheat oven to 400 F. Brush the squash with olive oil and sprinkle with cardamom, cumin, and sea salt. Roast in the oven for 40-50 minutes. Meanwhile, remove seeds from the pomegranate, chop the greens, and cook the quinoa on the stove (throw 1/2 cup quinoa and 1 cup water together on stove on high heat until a boil, cover and simmer for 15 minutes until fluffy). Once squash is removed from oven, cup in chunks, and throw all in a salad bowl. Whisk all dressing ingredients separately, and dress salad all at once. This is tasty warm or chilled.

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the best breakfast sandwich

Approximately five months ago, I made a claim that I had tasted the best sandwich I ever had, and ever would taste in my lifetime. I stand by that claim just as boldly today.
Through a miracle of chance leftovers fused with the mid-morning, hungry ingenuity of two artistic minds, the perfect sandwich was born: Swiss cheese, peppery arugula and an egg over-easy on chewy ciabatta.

I think it was Swiss. But this is how myths are born– ideology is explored through narrative form.
I can’t vouch for your mythological sandwich– my ideology on the subjects of love, cheese, and springtime combine to create the narrative you are now reading and the sandwich you see on that blue plate.

While everyone celebrates their respective narratives of Reformation Day, Day of the Dead, and All Hallows’/Saints/ Days, and other such legendary tales, I’ll be eating this sandwich.

May you festively perpetuate the myths that make us human, but which also make us strive for something higher. 

Something like a better sandwich.Breakfast Sandwich with Egg, Arugula, and Swiss on Ciabatta

ciabatta bread, sliced in half and toasted
thinly sliced Swiss cheese (2 slices/person)
egg (1/person)
small handful of arugula (1 handful/person)
small amount of butter
salt & pepper

While ciabatta toasts, heat skillet to medium high with butter to coat the pan. Throw the egg on the hot pan, sprinkle on salt and pepper, and fry until the egg white is about half cooked. Flip over without spilling the yolk, and cook for only another minute or two– the yolk should remain runny. Don’t bother with this sandwich if that grosses you out (get your own myth). Remove ciabatta from toaster, lay Swiss cheese on the bottom slice, and butter the top. Top cheese’d slice with arugula and your over-easy egg. Put the buttered slice atop your sandwich, and consume with gratitude.

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grandma’s lemon cake

Today there is no recipe, because I want you all to call your grandmothers and ask for their favorite recipe. You should also ask them about how they fell in love.
Not where or when or why, but how.
Her lemon jello cake recipe may seem weird by today’s tastes, but there’s a sweet, magic power in the faithful love of her generation.

“I believe in loving boldly, very strongly, and I feel like bold love is being lost in our apathetic, skeptic culture full of lazy lovers. “

It’s not childish, thoughtless or easy; it’s the most beautiful thing we’re capable of and it might be the most important thing we do on earth.

Go ask your grandmother.

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broccolini and carrot galette with coriander

It’s an unsaturated Tuesday and everyone is wondering when the first snow will come.
Bales of hay have been stacked and cold hands wrench root vegetables out of the silent but active earth.But humans aren’t meant to hibernate. The smell of sage kept alive still stimulates and you really need just as much exercise.So don’t go to sleep to dream. Make this galette instead.

Broccolini and Carrot Galette with Coriander

4 ounces small carrots
6 ounces broccolini (or broccoli)
2 tbsp melted butter
1 tbsp olive oil
1/2 tsp ground coriander
1/3 cup of feta
1 sheet of puff pastry
1 beaten egg

Depending on the size of the carrots, either half, quarter or shave them down length-wise. Separate the broccolini into thin stalks. Roll out the puff pastry (be gentle…and ask Alton Brown for tips). Brush all of the dough with the butter and olive oil. Lay on the vegetables, coriander, and feta. Curl in the corners and brush the crusts with the egg. Bake for 30-35 minutes at 400 degrees F.


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