Dear Tamar: Here's my Zen question: How do I make time to cook? Mr. Eat-to-Live Dear Mr. Eat-to-Live, I love Zen koans—probably for the same reason anyone does. I love the way reading them broadens my internal panorama. I love the momentary lightness I feel, the deep-inside ‘aha!’ The koans I return to crack open a problem. They shake up their subject matter, as one shakes vinaigrette ingredients in a Mason jar. When the jar settles, it no longer contains vinegar, salt, mustard, oil, but a smooth golden-ochre dressing.
Love this. I’m new to you but I’m getting a lot from your thoughts. I’m an empty nester in a new state/home and I have lost my cooking mojo. Just bored. Help! These koans touched a nerve for sure.
I have a question! Love your posts btw 😊 you always make me want to do better in the kitchen!
Anyway, my question (it's not super exciting but it's a question! 😂): I get a veggie box every fortnight and often there is bok choy or another Asian green in it. What's the best way to use them that is also kid friendly? And are there any ways to use it in non-asian-style cooking? Or how can I turn bok choy/Asian greens into a yum lunch for my husband to have at work and for me to have at home?
Love this. I’m new to you but I’m getting a lot from your thoughts. I’m an empty nester in a new state/home and I have lost my cooking mojo. Just bored. Help! These koans touched a nerve for sure.
This is great! Reminds me of the cookbook “Cooking as Though You Might Cook Again” by Danny Licht.
I have a question! Love your posts btw 😊 you always make me want to do better in the kitchen!
Anyway, my question (it's not super exciting but it's a question! 😂): I get a veggie box every fortnight and often there is bok choy or another Asian green in it. What's the best way to use them that is also kid friendly? And are there any ways to use it in non-asian-style cooking? Or how can I turn bok choy/Asian greens into a yum lunch for my husband to have at work and for me to have at home?