Even as an enthusiastic cook, I sometimes need a break. I don’t want to halt my weight loss journey, just ease up on some of the effort and time needed for meal planning and preparation. Fatigue and excess stress can lead to bad food choices, I know. I have to avoid this. Ways to simplify meal prep and planning is this week’s topic. But first things first – see my week’s weight change below. Continue reading
The herb lovage (levisticum officinale) is much more commonly used in Europe than the United States, but I’m lucky to say that it is a part of my herb garden. My Czech husband and I found it at a garden center in New Jersey, several years back. This sturdy tall perennial herb has come up every spring since, and lasts into early autumn.
Lovage has a flavor reminiscent of celery and parsley, so goes extremely well in soups and many other recipes. The whole plant is edible, even down to the roots, but in this recipe I use the stalks and leaves. Lovage is the star ingredient of this soup, along with root vegetables that add additional flavors, thickness, and a bit of sweetness. It’s important to use stalks with younger leaves, otherwise it can be slightly bitter. The recipe can be made vegetarian, or even vegan, easily. Continue reading
I thought I’d dedicate a post to foods that might not be familiar to some people in my home country of the United States, but are commonly used in some countries outside of the US. There are also some foods available in my local stores, that even I’ve yet to try, mostly because I’m unsure how to use them. Continue reading