Playing with Food

I love markets, all kinds of markets. Farmers' Markets, ethnic food markets and I'll even include regular supermarkets.  It's no...

Tum Maak Houng has it's origin in Laos and the Isaan part of Thailand. It is one of the most favorite dishes of Laos, beloved by all it...

It seems as though there's quite a selection of 7-layer Salad recipes out there and I'm sure every family must have their own versio...

My share of pork from Walpole Valley Farms included several sheets of pork skin with an inch of fat on them. I knew right away that I would...

"Live Free or Die" is the motto of our state. Or is it "Live Freeze and Die" as some might mock. But, come on, snow in O...

Colors on my morning walk. Every fall as the leaves turn and the landscape is ablaze with orange, red and yellow I bring in my two pot...

Each October my Wayback friends (yes, we go way back) and I get together and volunteer for the grape harvest at Barnett Hill Vineyard in Wa...

The days maybe getting shorter and nights cooler but don't give up on the garden yet... Heirloom Rattlesnake Pole Bean reaches for th...

Puffy clouds, bright blue sky and crisp, clean air means fall is approaching our corner of southwestern New Hampshire.  This is the time of ...

Padek ready for fermentation Padek is a very strong, pungent fermented fish sauce unique to Laos and parts of Thailand.  It is indispens...