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Sterling, VA
Variety is the spice of life...
Interests: ethnic cooking, travel, hiking, geocaching, gardening
Recent Activity
Thanks so much for stopping by my blog! I love having an outlet and place to share my food adventures in hopes that other readers will be inspired to try something new. This must be your favorite time of year since tomatoes are in their glory. There is so much variety with the growing heirloom rage. When I thought of my least favorite I had a hard time too since I like all of them, but if I had to choose one it would be iceberg lettuce too. It has nice texture for some applications but is kind blah as far as greens go. I will check out your blog and hope we can connect sometime. Your name will go into the hat for a chance to win Joe's book. Happy veggie day! Bonnie
Hi Aileen! Thanks for taking time to read the review of Joe's book. It was fun trying a lot of the recipes here. There are many in the book I have not tried so anxious to play around with the recipes. Thanks for your entry. You can tweek the recipes that call for dairy by substituting vegan-friendly recipes. I have made friends with raw onions but haven't always been there. The indian cuisines have shown me that raw onions add a great component to dishes. Bonnie
Joe Yonan's newest book Eat Your Vegetables is a book of vegetable inspiration. If you are thinking about giving up meat or adding more vegetables into your life, check out Washington Post Food Editor Joe Yonan's book. Continue reading
Posted Aug 25, 2013 at Chef in my own mind
Homemade salad dressings are among the most versatile condiments that can be made in your kitchen. They can dress greens, cut veggies, be marinades for meat or grilled veggies or just for dipping. Make a change from processed dressings to making your own every day! Continue reading
Posted Jul 18, 2013 at Chef in my own mind
Holiday inspiration froms from memories and learning ways to use the sour cherry pit commonly called mahleb. It is a spice found in Middle Eastern and Mediterranean cuisines mostly in baked goods and some desserts and puddings. Continue reading
Posted Mar 31, 2013 at Chef in my own mind
Home made miso soup is not a mystery when you already have ingredients on hand. Just twenty minutes to comfort and wellness. Miso soup! Stock your pantry and fridge with just a few basics and you will boost your immunity twenty fold. Continue reading
Posted Mar 23, 2013 at Chef in my own mind
Happy Memorial Day Karen. I love those tassel flowers...think i had one a few years back. This is such a neat time of year with all that starts growing and matures seemingly overnight so much that you can almost hear stuff growing. Have a wonderful day! Bonnie
Toggle Commented May 28, 2012 on Good-Bye May at Studiology
Thanks Matt! Peter and I sure have fun with this stuff and this is just living everyday. Have a nice day! Bonnie Deahl Sent from my iPhone
Toggle Commented May 18, 2012 on Coming of CSAge at Chef in my own mind
Hi Joanne, thanks for your comments. I think Rob said he has a few openings left if interested still..we start June 1. Bonnie Deahl Sent from my iPhone
Toggle Commented May 17, 2012 on Coming of CSAge at Chef in my own mind
Participating in s CSA program is a commitment to choose healthier options, work directly with local sources for more than 90% of your foods, cooking with whole foods, limiting processed foods and just choosing to live and eat better than you ever have. Continue reading
Posted May 16, 2012 at Chef in my own mind
Lorrie, I thank you for your kind words and appreciate your insight. My blog is a creative social outlet that allows me to share exciting discoveries around food and more importantly to plant seeds in others to go out of their comfort zones just a bit to experience new parts of life. Bonnie Deahl Sent from my iPhone
Joanne, thanks for stopping by. The spinach with the wild greens is really nice. I hope you try it and come back here with your comments! Bonnie Bonnie Deahl Sent from my iPhone
A wild foods weekend was held in the mountains outside of Harpers Ferry, WV for about 20 folks who assembled to learn about foraging foods from the wild. The group hiked and learned then enjoyed 2 meals prepared from foraged plants by a gourmet chef. What plants are free for the taking where you live? Why not learn more here... Continue reading
Posted May 10, 2012 at Chef in my own mind
Hi Karen, What a lovely post! Peter told me about your day of pruning out at Oak Hill. Somedays I would just love to just quit my job and come work with all my garden buddies from the past 25 years and just have some fun doing what I love to do. I did not know the Harry Lauder had little pink flowers as in the photo above. They are beautiful. I hope all is wonderful with you. You look fabulous! We have both been saying what fun it would be to have a pot luck garden party when all warms up here at the house and just catch up on all our lives. BD
Hi Mack, Thanks for stopping by! I just learned to make kombucha and really enjoy it for its health benefits. I do know that you can flavor it to your liking but I have not attempted that yet. It is a nice effervescent drink that is so much better than sodas!
Toggle Commented Mar 1, 2012 on Kombuchas have arrived! at Chef in my own mind
Start your work day with a brown rice, Japanese breakfast with greens. A quick Asian breakfast can be cooked in about 5 minutes if you have a few ingredients readily on hand. Continue reading
Posted Feb 20, 2012 at Chef in my own mind
A day without breakfast is like a day without sunshine. In this breakfast series Bonnie Deahl will highlight breakfast choices that are quick to make with a little planning and full of health benefits long term. Continue reading
Posted Jan 28, 2012 at Chef in my own mind
A good for you lunch for 12 takes a little forethought and effort but is light on the budget. Make lunch for your coworkers sometime and add an ingredient not found in any store. Continue reading
Posted Jan 22, 2012 at Chef in my own mind
Celebrating the end of the week in the new year by making Sally Longo's vegetable dumplings. Be grateful for all you have and for those who have touched your life. Continue reading
Posted Jan 14, 2012 at Chef in my own mind
Ellen, I just loved reading your story. You sound so full of hope from all that has inspired you. Suvir is a gem of a human being with gifts he knows he has and makes good use of them to inspire others. Such a beautiful gift to give and receive. I am delighted to have gotten to know you here and also online. Perhaps we all can meet one day...sooner than later. Bonnie >: )
Fond memories of Germany and past flying years at Pan Am. Bonnie shares german recipes shared by fellow colleagues and stories of memories never to be forgotten. Continue reading
Posted Dec 30, 2011 at Chef in my own mind
Homemade pizza can be made easily when you have all the ingredients on hand. Make some dough and keep it in the fridge. When you want to make a pizza be it for 1 or a party, you will be ready in just 5 minutes! Continue reading
Posted Nov 13, 2011 at Chef in my own mind
Make a positive change in your living and learn about positive changes you can take today towards healthier eating. Healthier dining at home means crowding out the foods you crave that may not be good for you. Celebrate Food Day today. Continue reading
Posted Oct 24, 2011 at Chef in my own mind
Feasting on leftovers has never been so fun on a Friday night. Peanut slaw, kale salad with salmon, brown rice and sweet potatoes with ginger all star in this line up. Continue reading
Posted Oct 23, 2011 at Chef in my own mind
Suvir Saran teaches a class of 18 students for an evening of hands on healthy indian cooking. Healthy food has never been so flavorful and exciting. Continue reading
Posted Oct 16, 2011 at Chef in my own mind