I have to admit, I hate doing taxes. Mostly because my desk is piled high with folders, all containing printed receipts from a thousand different things, peeking out from inside them (ah, the life of a freelancer!). But I have finally finished them and like I do every year around this time, I start analyzing my budget and where my pennies go. I know I’m not the most budget-conscious, but I do try. And I’d like to think that every year, I try just a little bit harder. Here are a few of my favorite tips to get (and keep you) on track: CONTINUED »
As I write, I’m starring at swirls of white snow blowing across my kitchen window. Another snow storm. In March no less. The calendar may say spring but this year Mother Nature has her own ideas about when winter will be over. I’ve spent most of my life in New England and while snow in March in nothing new, it’s never a welcome sight. I’m doing my best to transport myself to somewhere else today. ANY where else. Even if I have to do it through food. And this salad does just that. Something about the color and flavor of a mango instantly transports me to a much warmer place. This bright, vivid salad is a great balance of creamy and sweet, with just a hint of bitterness from the arugula. And perfect for a snow day. CONTINUED »
It may (still!) be winter outside but our minds have already checked out and moved onto spring. And after this long New England winter, we are ready to usher in spring in every way. From inspired egg recipes like this one for perfect hard-boiled eggs or this one, for the easiest lunch ever open-faced egg salad sandwich to spring salads, spring cleaning and so much more…we share with you the next issue of our magazine. You can read Issue 2 | Spring 2014 online here. Happy Spring everyone. Enjoy!
It’s been a long winter for most of us, and for me that has meant more time in the kitchen. After a long day of shoveling, cookies have become the go-to treat this season. Inspired by my favorite granola bars (which are also a staple in my house), these cookies are an attempt at a healthier cookie — because I wanted something like felt like a cookie but with a little less guilt. What I love about this recipe is that you can make the whole batch and bake off only what you need, when you need it. These cookies keep in the fridge for a couple of weeks, and even longer in the freezer so make the whole batch, roll them off and have cookies ready for you, anytime you need one (or two!).
1/2 cup plus 1 tablespoon whole wheat flour
1/2 cup old-fashioned oats CONTINUED »