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Fish skin. Crispy and light.

It's a weird thing, fish skin. It can be as a good as a really good potato chip. Thin, light, crisp, dry, slightly salty. Or it can be slippery, oily, chewy and even a little fatty. Something that could strike you as ... gross. Here's how you make the really good version.
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Great Leftovers: Salsa-Sauteed Fish

Jamming to finish the last unfinished business before vacation. Delighted to make a great meal in six minutes. A fish entree that's thoroughly satisfying, hugely flavorful and completely healthful. Light but hearty, high-protein, zero glycemic load.
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Great Leftovers Week: Polenta Tostadas

Next week: vacation. This week: lots of work to do - and great appreciation for batches of leftover deliciousness that require no real cooking. Like salsa verde-topped "tostadas" made from leftover polenta. Tart, sweet, spicy, warm, soft and crispy in each bite.
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Old hippies look both ways.
Backward and Forward

OK, we got some of the details wrong, but we were onto something. Love wasn't really all you need, but look how important you think it is now. Pretty important, ya think? Take a look at this health data that shows how and why you actually do get by a lot better with a little help from your friends.
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