Home – Come Back To The Table


 

Welcome to Come Back to the Table

We ask so much of ourselves today! Women and men both have challenging jobs that require huge commitments of time and energy, but it doesn’t stop there.

We have spousal and family relationships that require time, attention, and nurturing. We have hobbies and interests; homes that need decorating, landscaping, cleaning, and maintenance; we have children who require our loving presence, attention and guidance, not to mention chauffering! And we’re fueling all those demands on our energy with fast food, convenience foods, and take-out. It doesn’t work.

We need real food, honest food, full of vitamins and minerals, and so do our families. I invite you to come back to the table, to savor the difference real food can make in your energy level and your sense of well-being. I invite you to learn simple food preparation, with fresh ingredients, seasonal cooking that anchors us, that lets us live in harmony with the rhythms of the Earth.



Recent Blog Posts

Bone Broth/Soups Class

Bone broth is not only nutritious, it’s medicinal.  I’ve heard it said that 80% of our immune system is in our gut, so it stands to reason that keeping our digestive system healthy and functioning at optimal levels is of primary importance.  Not just for protecting us against flu and colds, bone broth provides all-important minerals and other nutrients that keep us healthy.  Join me and Esther Hansen, Nutritionist, in hearing … Continue reading

Why I Cook…

  Why I Cook…I just saw this in an ad for Swanson Cooking Stock in the October, 2013 issue of Sunset magazine.  They gave 8 reasons why we might cook, and several of them resonate with me.  And they gave rise to my most important reason, being that it keeps me healthy. The healthiest food is the food I make, where I get to choose the ingredients, where I skip … Continue reading

The Spiral Slicer

A new “toy” in the kitchen.  For those of us who avoid wheat for a variety of reasons, the Paderno Spiral Slicer makes pasta shapes out of vegetables, nothing added.  I use beets, zucchini, yellow summer squash, onions, carrots, any solid vegetable.  The toothed rotating piece holds the vegetable, and pushes it through whichever blade I’ve chosen.  I can slice, make spaghetti spirals, or larger spirals.  I’ve tried it with … Continue reading

2013 Farmers’ Markets Are Here!

The 2013 Farmers’ Markets are up and running, not a moment too soon!  The very freshest produce, usually harvested the day before or day of the market, meaning that nutrient content is highest.  When produce is harvested for distant markets, to be shipped 1000 miles or even more, it is usually harvested before it is fully ripe.  It travels better and has longer shelf life, but we’ve learned that nutrients … Continue reading