I've been thinking about cooking green. And no, I'm not pandering to my more aggressively environmentalist brethren, I'm talking about the color green, the shades of which the human eye is more sensitive to than any other part of the visible spectrum: The haughty, peacock green of my grandmother's emerald broach; the brooding, mossy green of the Russian River pooling under Wohler Bridge...
Leftovers, I often think, represent one of the home cook's closest friends and greatest motivators, because respect for the limited resources from which our meals derive is a core moral imperatives for all cooks, and inefficiency and waste are its very antithesis. Of course efficiency in the kitchen saves us time and money, but it's much more than that:
Somewhere between deliciousness and disgustingness lies the Thanksgiving Cake
Sushi in Rohnert Park? Try Sushiko
Clark Wolf and Marcy Smothers host a food-forward forum
The last word on the embroiled market manager?
NBC developing a mystical vineyard soap opera
Forestville favorite falls victim to tough times
Another drive-by post, but worth the rapid-fire detour, at least if you like your wine local, good, and cheap, because I just found two ridiculously cheap wines that won't last - a $25 RRV Chard for $10, and a $35 Sonoma Mountain Pinot for $12.50 - and if you've wasted any time at all on this site, then you won't want to miss them, because we probably agree that to suggest that one can have too much good, cheap, Sonoma County wine is oxymoronic.
