We are looking for participants...
hey hey cousin Josephine!
...to take part in the final story of the series “Gardening from Coast to Coast”.
Send in a photo of your edible plot with a short paragraph of why you love growing food.
Email: teamzeste@zeste.org
It can be a pot of herbs on your patio or an entire garden....all is welcome.
When Taste Buds Grow up
People often assume I've been cooking all my life. Indeed I have if you count PBJ's and Kraft Mac n Cheese.
I was raised thinking spinach was slimy off-green came a can, just add salt and vinegar to the mush, to have muscles like Popeye. The cheese of choice was a giant railroad track-shaped orange squishy substance called Velveeta. Chinese food also came in a can, which you heat and pour over crunchy fried twigs. With a douse of soy sauce, this was the one and only Chicken Chow Mein. For serious protein, simply fill a glass with very hot faucet water, dunk in a hot dog, and within moments it's ready for its bun!
Then of course there was celery. ...
Just keep paddlin'...
Tena (left) & Cynthia (right)
While shooting TV episodes in Miami, Tena and I dashed over to South Beach on our day off.
Lugging our rented paddle boards across the sand we noticed our dainty Lifeguard suiting up in rescue mode. The waves were high and we didn't appear to be paddle board maestros. Who Us?
Cynthia Aguilar had a gentle spirit and kind smile. As we chatted, asking her tips on boarding, we soon found out...
Mind over Matter
This season I'm determined to find ways to have real food, that's both nutritious and tantalizing to my taste buds.....so I'm not nibbling on junk food to keep the brain awake at 3 in the morning after 14 hours of work.
Our 3rd day of work, we were in some swampy dusty area with a lot of bugs. (My show "The Finder" is supposed to be in Miami.)
Hurrying to the set, I gathered my bag and threw in an avocado, a lime, and some flatbread crackers...
Bringing Morocco Home
Keeping life interesting...
My theory is this:
If you can't travel to Morocco, bring Morocco home!
I ordered an authentic Tagine.
Soaked, seasoned, and sealed it.
Last night we made Moroccan Meat Balls with Olive Rosemary flat bread
Tonight were making Tagine Chicken with herbs from the garden, Harissa spicy sauce, Quiona, and Rustic Sourdough bread.
Home should be a place you love to be when you can't always be in a place you might love to see.
Read More to see pictures!
A little olive named Castelvetrano
There is a great little Italian market in Portland that I've shopped at a couple of times during my stay here. For our upcoming Vineyard sightseeing (and last day in town), I recently picked out some delicious charcuterie and olives, along with sheep and goat cheese to pair it with...
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