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Bonnie
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
Eat Your Vegetables! by Joe Yonan a book review and giveaway
When I got the opportunity to test recipes for Joe Yonan's newest book, Eat Your Vegetables, I jumped right into the pool. Testing recipes is done with a methodical approach with deadlines and all of that. I got to try out secret recipes and try them on others (namely husband Peter and family ...
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
Eat Your Vegetables! by Joe Yonan a book review and giveaway
When I got the opportunity to test recipes for Joe Yonan's newest book, Eat Your Vegetables, I jumped right into the pool. Testing recipes is done with a methodical approach with deadlines and all of that. I got to try out secret recipes and try them on others (namely husband Peter and family ...
Eat Your Vegetables! by Joe Yonan a book review and giveaway
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.
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Posted Aug 25, 2013 at Chef in my own mind
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Salad dressings: staples from your pantry
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!
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Posted Jul 18, 2013 at Chef in my own mind
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Mahleb: variations on a theme
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
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Miso in twenty. A post yoga cocktail to cure what ails you.
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
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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
Good-Bye May
The rains came. The garden rejoiced, the weeds smiled. The real race to see who wins has begun. With the mild winter, there are many reasons to be happy. Some tender plants have returned, even as I write this, seedlings are sprouting, among them tender plants that never return from seed. One of ...
Thanks Matt! Peter and I sure have fun with this stuff and this is just living everyday. Have a nice day!
Bonnie Deahl
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Coming of CSAge
There is a process to living a whole life that occurs when you incorporate whole foods into your daily routine. Doing so can only be good for you, your family and all of your health and well being. A typical winter CSA pickup. We got 2 dozen eggs, a red cabbage, pork sausages, pound of grou...
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
Coming of CSAge
There is a process to living a whole life that occurs when you incorporate whole foods into your daily routine. Doing so can only be good for you, your family and all of your health and well being. A typical winter CSA pickup. We got 2 dozen eggs, a red cabbage, pork sausages, pound of grou...
Coming of CSAge
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
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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
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Stalking the wild in my backyard
"I don't know why she chooses me but she does... and I follow blindly not knowing where I will end up and just trust that I am safe in the world and all that surrounds me is good." bd I have had a fascination with herbs and wild plants that goes back to the 60’s. A modern pioneer of early 21’...
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
Stalking the wild in my backyard
"I don't know why she chooses me but she does... and I follow blindly not knowing where I will end up and just trust that I am safe in the world and all that surrounds me is good." bd I have had a fascination with herbs and wild plants that goes back to the 60’s. A modern pioneer of early 21’...
Stalking the wild in my backyard
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
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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
Osmanthus Reduction and Gardening Symposium
I'm back to work at my gardening jobs. Some serious weeding and pruning is going on at Oak Hill. Peter Deahl brought out a crew to work on various trees and shrubs today. Peter is a master pruner, the go to guy for disciplining the garden. He and his crew masterfully reduced the false holly or O...
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!
Kombuchas have arrived!
This is something of a close encounter of the third kind when you first meet them. My friends here look a bit like cousin It and his younger sibling... Kombucha is an effervesant health drink first made in 221 BC in China. It reportedly comes from a type of Chaga mushroom (immunity) that is...
Ode to breakfast: Japanese breakfast
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
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Ode to breakfast: Muesli
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
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Wellness lunch beats the budget
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
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Fortunes mean good luck
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
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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 >: )
There is hope! The sky's the limit! - Guest Blogpost by Ellen Tarver
I would never have thought that turning off our cable could have changed my life in so many ways. Hey, wait a minute! I thought this was a food blog! Now, don’t get ahead of me—I’m not going to talk about saving money, making better use of my time, getting off the couch and getting into life, ...
Sauerbraten, Munich and Pan Am memories
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
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It's a pizza pie party!
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
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FOOD DAY: A time for positive change
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
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Friday smorgasborg
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
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a healthy indian feast
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
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