Lowering My Cholesterol Intake

An all organic arugula salad with fresh beets, radishes, Persian cukes, pear tomatoes and shredded carrots tossed in a lime dijon vinaigrette. What better way to prepare the palate for 2 weeks in Italy at the Key to the Castle Workshop.  Follow our journey of writing, painting, yoga-ing and eating on IG @KTTCWorkshop 

Published
Categorized as Recipes

Key to the Castle Workshop

Welcome to my newest endeavour – a generative storytelling workshop for writers and visual artists on Italy’s Amalfi Coast, May 20-27, 2023. I have partnered with authors Patricia Dunn and Kathy Curto and artist William Papaleo to form Key to the Castle Workshop, LLC and I am thrilled to share the details with you. We… Continue reading Key to the Castle Workshop

Published
Categorized as Happenings

Potato Leek Soup

PREP TIME: 20-30 mins COOK TIME: 40-60 mins SERVINGS: 4 to 6 servings Ingredients: 3 large leeks  2 pounds potatoes (Yukon gold or Russet)  4 stalks celery 2 green onions (scallions) 4 cups chicken (or vegetable) broth 1 cup dry white wine ½ stick Kerrygold (or any farm fresh) unsalted butter  1 cup fresh, heavy cream, allowed to come to room temperature on counter for 1 hour… Continue reading Potato Leek Soup

Published
Categorized as Recipes

MY Story on the Moth Radio Hour

Thanks to all who tuned in this past week to hear my story “Finding YiaYia: A Greek Tragedy,” on The Moth Radio Hour.   If you missed it on the radio, you can listen on demand here at your leisure. I am one of 4 storytellers on the broadcast. My intro and segment begins at 20:00 and ends at 35:00 with a mention of… Continue reading MY Story on the Moth Radio Hour

Published
Categorized as Stories