This post is about the greatest of all events, overnight guests. Friends or relatives (like my beautiful daughter Katie pictured below!), young or old, favorite or stranger, they have come to dine and recline. And it is up to you to make their visit as spectacular as can be.

There are certain expectations you usually have as a guest:  You want the BEST pillows, a well-lit path to the bathroom, supreme quiet, and amazing food. Some desire a sunrise falling across their face. But most wish for light-blocking curtains and no alarm. The success of all of this hinges on a host and hostess who we hope find entertaining and hospitality their highest calling. Or, the givers of all stay-cation wishes.

I consider myself a good hostess and an equally good guest. I understand that someone opening their home is the highest honor. And I respect that. I know they have made space for me in their heart and their life. An act worthy of the highest praise. There is something wonderful about sharing a roof with a friend. Knowing they slumber in the room next to you, breathing in and out as their minds dream away their cares gives us purpose. Not to mention a reason to bring out the adorable matching cream and sugar set we've been waiting to use.

Framing these events -- the arrival and the departure -- are of course the meals. And they have to be prepared with love and caring. One is the supper that shows the guests' presence is a celebration. And then the breakfast that seals the deal. I have two recipes for you that accomplish just that.

The first appears to be impossibly difficult. But it is simply layering flavors inside a very basic meal. And it is crowned with lovely red candied beets that certainly reinforce the memorable factor. With their high sugar content this vegetable is the perfect muse for honey. And they give the entire meal a crimson glow. I use one of my favorite herb rubs to elevate plain baked chicken. And a simple white wine lemon sauce to pull it all together...

Now for the second recipe. Breakfast!

Not withstanding the importance of good coffee in morning. I mean there IS NO morning without coffee! But what it goes with turns a smile into a little happy dance. And since your guests may end up sleeping far beyond what you might expect, having a "quick" option is imperative. And this one is ready in literally 30 minutes. It uses store-bought dough, which <gasp!> surprises you I'm sure. But then sometimes it is smart to let others help you along the way.

Happy Entertaining!

Christmas is officially upon us. Only one more sleep and it will be gone. And when it has passed -- taking place during a moment so short that it hardly seems real -- we will have cut quite a culinary swath across the landscape. We may well have cooked dozens and dozens of cookies, roasted many roasts, steamed many vegetables, sipped with abandon, and discreetly discarded many fruitcakes. Our kitchens will be glowing with activity, and we will be worn out.

And yet we still want more. The pages of social media are bursting at the margins with new ideas for holiday food. We seem to literally feed on the time-lapse videos for every imaginable edible. And we don’t seem to care much if it is real, or possible, or even tasty. It is just fun to watch and follow food. For every person who collapses on a sofa after doing dishes the millionth time, there are 10 more who say, “…let’s make that Yule Log recipe we got from Cousin Rita!” And once again the mixer is pulled ceremoniously forward, and the preheat button is pushed.

My question is, are we processing the idea of food in a normal context? Or are we just committed to running through the maze of prep, eat, share, clean and start over again without thinking? Do we understand how the act of feeding ourselves and others is actually grander in scale than even the crooning voice of Bing singing White Christmas when it comes to the Reason for the Season?

Christmas is Christian. Jesus is the reason. And nourishment is most definitely a proving ground for most Christian beliefs. But Judaism, Hinduism, and many other religions connect food with edifying our spirit as well, proving that something on a plate is truly parallel to our spiritual celebrations.

2 Corinthians 5:17, as shared in the King James Version states that, “...therefore if any man be in Christ, he is a new creature: old things are passed away; behold, all things are become new.” This passage is a ravishing and exceptional illustration that must not be ignored. And one interpretation, mine, is that it is a metaphor for what our bodies do as we feed them. Cells divide and change, grow, and we are literally “new creatures” in food, just as we can be new in the Spirit.

Hasidic Judaism teaches, according to Wikipedia, that ‘everyday life is imbued with channels connecting with Divinity, the activation of which it sees as helping the Divine Presence to be drawn into the physical world. Hasidism argues that the food laws are related to the way such channels, termed sparks of holiness, interact with various animals. These sparks of Holiness are released whenever a Jew manipulates any object for a holy reason (which includes eating).’

Wouldn’t both of these interpretations suggest we are remade constantly? And wouldn’t the most logical of these be through what we put in our bodies? Would that not be the quickest way to elevate our creaturely-ness into holiness since we all experience the desire for food all throughout the day?

John 6:35 states:  “And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst.” Matthew 5:6 states that, “Blessed are they which do hunger and thirst after righteousness: for they shall be filled.” Perhaps, then, is the accelerated focus of cooking during Christmas a natural instinct we respond to? A need to expand our understanding, and increase our nearness to God?

I have often written about the fact that I believe true peace will take place around a dinner table. I postulate that the act of filling ourselves and enjoying the sensory explosion of tasting, and sharing, and sating binds us in a deep spiritual way that is undeniable and causes in us a desire to be new creatures. We see the good in others and ourselves, we are moved to care about what happens to us all as a species, and maybe even as children of God, if that is your belief. Even the sitting position is one of non-aggression, resembling in earnest our posture when praying on our knees. We lean perilously over a plate, out of balance, focusing all our muscles on bringing one bite up to open mouths to savor. While we cannot truly say that all eating is holy, I think we can safely say that holiness includes eating.

As I conclude my ode to nourishing the Noel, I have one other idea to share. I am wondering. Could it be possible that the Christian cross could just as easily be set next to a fork in terms of significance? When we are “filled, and no longer hungry” will the plate, knife and spoon perish from our lives or become the center of our worship? Will breaking plates become heresy? Why, who knew a stuffed mushroom could become hallowed. But then, why wouldn’t it be?

So, before Christmas is over. Take a moment and breathe reverence and hope into your holiday meal. Stop rushing through it. Meditate upon the exquisite beauty of a cranberry popping in a pan. And then take the hand of someone you love and place something yummy before them. There is no other gift more perfect.

There are forces at work. Forces that bring my need for courage to the forefront; courage to change myself, and the world. I feel we're being swallowed up by disconnection, and by impatience. We have discarded our intuition. We seek only the approval of others.

But there are forces at work to change that. And they remind me that I would not have fully understood how to process forgiveness, or increase my patience ten-fold without teaching myself about food had they not come into play. I would not have understood purpose, or the gift of failure. I would not have been transported to a place where my whole BODY feels joy.

Yes, I may just have a spoon in my hand with butter melting happily in front of me or I might have been whipping a roux in preparation of beef stock, salt, and pepper. Yes, I am just in my kitchen. But it’s where I am discovering power. And where I may actually face all my fears. Is it where you can do the same?

This may seem trivial to you because how can something like salmon, or strawberries, or even olive oil be my trusted advisors? Because they come in honesty. They come with constants. And they arrive urging me to transform them into something new by thinking about the potential of each flavor.

Much like myself.

So what are these forces I'm discovering along my journey to culinary enlightenment? (Or to achieve the perfect béarnaise, which might be the same thing.) In my opinion it has to do with getting very clear about what it is I really want and how I can help others feel that same sense of clarity. And cooking is such a metaphor for getting real about EVERYTHING. You CANNOT have flour, butter, and cream in your hands and not be present, not be in awe of its delicate beauty. You are using your senses, your reasoning, and most profoundly your time to make something that will nourish another human being. Shouldn’t this be thought of as something sacred?

We are so at odds with our humanness these days. So convinced success is vertical. So ready to stop learning and exploring more because we think a differing opinion can somehow rob us of a thing; a “thing” we are certain we deserve. And we are devastated when it isn’t exactly as we imagined it SHOULD be.

So I cook to learn. It proves to me that there are no shortcuts to the right way to do something. That there are rewards for patience. It also teaches me that “I will survive a disaster,” because how I recover is more important than the failure. It is a reminder that I cannot control time, only borrow its power. I can escape through it when I need solace. I understand trust because burnt cookies NEVER tell anyone your secrets.

If cooking is sacred, then my altar is a kitchen table and a chair where I can set a plate before a friend, which contains ingredients I prepared and then arranged with love. This act feeds us both in unlimited ways. That is honesty. That is courage. That is how we will survive.

One is a simple but delicious recipe for Broccoli Orange Chicken. But alas, I couldn’t help doing my thing and "bling-ing" it up a bit with more flavor. I also used ground chicken to make it fast and economical. I have to say I am a new fan of this poultry choice. It was moist and full of flavor. And my husband gobbled it up like it was a row of Oreos. (I use that as a bench mark. You should come over some time and watch just how quickly he can annihilate that row!)

The other utilizes some shelf ingredients but ends up as luxurious as could be. Sauté chicken with vegetables, mix up the sauce, add some flavor with fresh lime zest and basil and you are in for an interesting explosion of intense acid, sweet, umami, heat, and fat in your mouth. My heart is fluttering already.

I invite you to try both of these simple but spicy chicken recipes, just in case the weatherman IS correct and turtlenecks are in our future. And for fun, go ahead and keep your air conditioning on and maintain your fake tan. It’s fine with me to remain in denial as long as you want.

Win, win, win!!!

The saying goes, “good to the last drop.” Nothing could be truer. Especially when it comes to -- drum roll -- Bourbon!    <Hiccup.>
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It’s unfortunate that when most of us hear the word bourbon we think of bar fights, predatory motorcycle gangs, and the 12 Step Program™. I submit to you with fervor, that bourbon’s hidden gifts are much deeper than that. Especially if you’re looking for an addition of richness and exquisite flavor.

Not unlike the descriptions we study when it comes to wine, bourbon is also crafted with care and time to create a flavor profile and mouth feel that sets it at the forefront of cooking. Deep sweetness and heat, a caramel undertone that is aligned with soft leather, and old, moss, this is my kind of liquid and right there you KNOW I’m going to jump all over it. IT IS so versatile. And sexy. And alluring in every way. 

Then there’s butter.

​Um, that might be the MOST alluring word of all. And this blog post is all about what happens when they are put together. Like the marriage of Romeo and Juliet it’s a little bit forbidden and a lot passionate. 

I offer here three little recipes that will make you a star and all include a little of the golden good stuff. My Bourbon Caramel Sauce for scones, a rich and easy Butter Bourbon Cream Sauce for steak, and then my Butter Bourbon Cinnamon Pull-Apart Breads with Orange Glaze.
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Hey, don’t faint yet! The fun is just beginning... (And remember, y'all. When you cook it the alcohol burns off. YESSSS.)

Inspired by various recipes seen on the Web and Pinterest, these are amped up with the addition of bourbon and a delicious glaze. You can top with nuts of your choice.

Hurricane Florence was proof we are small and insignificant in our ability to control things. About 4 days before she came ashore, I was both in awe and terrified of the power that was about to descend upon us. There was something in the air. An unfriendly wind that seemed almost conscious grazed my cheeks. I felt a gathering fury, even a looming judgement.

Some have called me an empath. My dad calls me a mystic. Whatever it is, this sense of fragility grounded me to the moment. And reminded me of the absolute blessing of small things and the gift of those around us.

I am drawn to the kitchen during times of stress. It feels safe and it is there I have at least some power. Rushing to choose a favorite apron which was the closest thing I had to a super-hero’s cape, I mused that there is really no scenario in which nourishing can help heal us during life’s tragic moments. What cannot be affected and elevated by a fork and knife! I actually DO BELIEVE THIS. Even in the face of one of the biggest storms EVER.

I worked for what I wanted most: Familiar, known, established comfort food.

What is it that transforms us into smiling children when a steaming plate of familiarity is set before us? Is it the anticipation? Memory? Pleasure? Likely it is all those things. So creating the perfect bite was important. The creamiest potatoes, the most artfully executed vegetables, and the most flavorful and moist meatloaf.

I used some old standbys like Ron’s favorite 10 minute spaghetti, assembling food that was from scratch and some that came together with the help of a can, box, or package. Even using some of our emergency canned food to do a quick soup; my Hurricane Stew. I worked with the same intention as I do when making any dish, which is 'always make it beautiful and full of flavor.'

I think I succeeded. Some of these were made on a portable burner during the power outage. Some on the heels of power coming on. All made with respect and a little flair.

​Sit back and be comforted!

There are several rules to follow when converting something that may taste bottled to "boy, is that good!" First, add a few sweet onion slices before browning the meat. Next, just a splash of red wine and some extra garlic when you add the sauce. Finally, make sure you cook the pasta to al dente and then add to the meat sauce. Oh! And that little sprig of fresh basil just makes you want to say, "Florence, who?"

Summer. Summer. Summer... The season where shivering is banished. When the northern hemisphere is alive with glowing, powerful warmth. I love it when the whole countryside groans in moisture as the tree frogs and cicadas sing their song of sweltering joy. And, I love how the last bit of summer heat makes grapes burst into perfection. Corn begin to plump. And tomatoes grow into the best food ever.

I’m sharing two simple and delicious recipes that make tomatoes the star. First the exquisite gift of my new go-to garnish: Candied Heirloom Tomatoes. To start with, those three words just bring joy to my heart, and then secondly there are so many options for this crowing bite of flavor.

How did I begin? Using firm, sweet, and brightly colored heirlooms from your favorite farmer’s market will give you the best results. And nice thick slices help you preserve the shape of what the tomato was before you perfumed and roasted it into amazingness. Sugar and heat are about as magic as the words “bibbity-bobbity-boo!” when it comes to creating deliciousness. And in only 30 – 40 minutes you have something that helps you understand why heat and summer can be your best friend.

In hindsight, I should have made the largest batches possible of my Caprese Heirloom Tomato Salad because resisting the urge to eat mounds of this salad are futile! Perfectly sweet, tart, tangy, and fresh are the winning combinations for the perfect summer, and the perfect summer food.

​Keep scrolling to read and download both of these sweet perfections.

​“You CANNOT leave before you buy some of this Mirai Corn!” Ellen blurted out while giving me a good, tight hug, her 8 hour shift at Providence Produce in Waxhaw, NC, just ending as I arrived. This statement is what real friends say when they know you cook, and that you love buying good stuff.

The corn she speaks of is indeed divine. Sweet like the earth, plump and juicy, and nearly flawless to the eye, Mirai Corn was only available from this market for 8 short days. 

Ellen is a foodie (more like a food-nurturer) like me, and she carefully tends to the local produce like a mother hen. Because she expects to see my purchases beautifully plated and deliciously prepared there is no grab and go. My shopping here must be intentional.
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“Of course, that’s why I’m here!” When I saw the sign they were carrying the ‘ears of gold’ I nearly missed the driveway as I made the sharp 90 degree turn onto the gravel parking lot already brimming with passionate corn-silk-seekers.“I will tag your photos. Be sure and send them to me!” She adds as she disappears into her car, cheeks exquisitely tinged with the beautiful dirt that only comes on real, local produce.

Because I’m kinda known for my photos and not just my recipes, I make sure my camera battery is charged before I even start getting my kitchen in order. ‘Mis en place’ is essential but I must ‘photographier ma nourriture quand c'est fait!’ The food deserves it.
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Now, here's why I titled the post Fusion of Flavors. There are so many different regional culinary themes in this dish. American, Mediterranean, and Middle Eastern. And why not? No one owns a flavor combination. And 'yummy' is yummy no matter what. Knowing that this sweet corn deserved the finest preparation, I used one of my favorite recipes for Corn Pudding from Southern Living. Tee’s Corn Pudding is rich, luxurious, and puts the flavor of corn right in the spotlight. Southerner’s just get that it’s about the ingredient. And when you have something sweet it needs to be paired with something that won’t cover the sweet, just accent it. Something that also combines the best of summer without anything being too obvious. 

Now for the chicken. I’ve long combined both herbs and golden raisins when making meat patties, especially rosemary -- often a characteristic of Mediterranean cooking – to keep the excitement going during the meal. And when I added cream, parmigiano reggiano cheese, and a kick of garlic, I was well on my way to a meal with quite a foreign accent!
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But wait. There’s more! I also had to buy the gorgeous graffiti eggplant and heirloom tomatoes they HAD for sale. When preparing them I was inspired to add some cinnamon and chili flakes, (Turkish comfort food spices!) which brought out the perfect heat and helped you taste this compote of vegetables at the top of your palate, leaving the rich umami of cream and chicken for the rest of your mouth to savor. Hot, sweet, spicy, creamy, rich. All those flavors were there in force!

By garnishing it all with fresh basil, I had added the crowning touch to a dish that wasn’t sure where it was from but was happy to cross all the culinary lines. I do know it became an ode to the entire world. Because your foodie friend(s) and fresh ingredients deserve nothing less.

I often cook with metaphors as my guide. I tell stories with my food. And the two recipes I feature in this post definitely fit that theme. They’re dishes that celebrate something on the outside enveloping something wonderful on the inside. A cradling of sorts of the most yummy variety. 

Why? There are certain instincts we cannot ignore. And as women, nurturing others is just in our souls. (I know quite a few men who just totally get this concept as well!) We want to cradle those we love, soothing the wounds of life by encircling others with a protective embrace. It seems wrapping ourselves around special things just feels good. Shouldn't this also apply to the foods we love?

Each of these may seem uncomplicated. But I like to take everything to the next level of “bling-ness” which of course has to do with never ignoring the small details.

​I chose to leave the stems on my poblano peppers so that each vessel had more personality. It gave it more animation, more reality. And all “hugs” are real, yes? By adding carrots and onions to the meat mixture you create a very moist and smooth filling. Moistening it with homemade tomato sauce seasoned with a good quality cumin, (there are a gazillion different cumin variations!) helped the insides stay a little more structured. And it all rested on the nutty and herb flavored farro.

Why poblanos? Well, they yield ever so gently to being roasted. Keeping their structure but till fork tender, the swirling shape of their skin offers a hint of feminine beauty. Yeah, this dish definitely is comfort food.

Next on the list of nuzzling nourishment is this quick and lip-smacking appetizer I created to wake up a mid-week meal. Farm to table zucchini that are just the cutest size, (and also featuring a darling stem I just couldn’t part with,) are gently cored to receive a tangy filling of cheese, mayonnaise, spinach, and some preserved lemon which I use is so many things. Click here to get that recipe. 

​Wrapped in prosciutto like a bambino in a receiving blanket these last-minute beauties stole the whole show and baked to perfection in just minutes. 

After making these dishes, you’ll definitely feel more like a true nurturer of others, cradling them in the best culinary hug ever!

Serves 4 - 6 / click here for printable recipe

But summer? It vanishes in an instant! Dwindling long before you’ve worn all the new sandals you bought, or nursed a sunburn all the way back to health you suddenly realize it is autumn and you are buying pumpkins, steeping cinnamon sticks, and listening to the hum of your furnace.
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And so time belongs to each of us differently.

I guess what I’m saying is I lost track of it. Time, that is. Perhaps it is because I did a LOT OF COOKING to fill its scant timeframe, and now is almost over. Sure, it was overflowing with fresh produce, baked bread, spices, sauces, desserts and lavish meals...MMM, and I can still feel them on my palate. Which may explain why you haven’t heard much from me when it comes to my website. I've been too busy holding a spatula to keep up.

Let’s look at this from the perspective of those I nourished, those who were glad I didn’t disappear to my office every night to tap out my thoughts, instead piling layers of bling cuisine in front of them. And I hope the aromas and flavors exploded on their tongues with sublime bliss. 

Summer may have gone quickly but I did what I loved. And even with time and her steady metronome of turning our present into the past, and with only 3 weeks remaining until we all begin dreaming of hot cider and stews, my wish is that every season is filled with good memories, good people, and good food.
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“Time” to go cook.

This is a slight variation from the appetizer pictured above which omitted the chicken and green goddess, instead adding the pistou. Details are in this description for each version.
​Click here for printable version.