I left my home in Washington State in 1996 and remember writing the word ‘Rome’ in my journal; I had never traveled out of the country and had absolutely no reason to think I would be going to Europe let alone Italy, any time soon.
It’s glorious here in the Midwest this time of year; yes, it’s hot and yes, the bugs are out in full force, but nearly every day is blue sky and white clouds.
Well we’re home; a little jet-lagged but home and sleeping in our own bed after a 24-hour travel day.
We’re here in Italy for the next 7 days; it felt as if we were coming home – that familiar feeling of seeing good friends, laughing and catching up and seeing the beautiful Villa Boccelli.
The Professor and I are headed off for Italy to attend Jovial’s Culinary Getaway, Gluten-Free Italian Style; we’re attending as particpants this time and I have to say, we’re pretty excited.
I’m not sure there has ever been a winter when I waited for spring to arrive with as much anticipation as this last one; it was a winter that just kept on giving and would not quit.
We’ve just come off of one of the best weekends we’ve enjoyed in a long time; it was one of those weekends where even though there were many items on my ‘to-do’ list, I was successful in setting it all aside and forced myself to just ‘be’.
We’ve waited two years to bring bees to the Smith Bites Homestead – and yesterday our journey of helping to rebuild honeybees in our area began.
The month of May is Celiac Awareness month. And while I could rattle off the numbers of people who have Celiac or some form of wheat intolerance or allergy, I’m going to share some of our family’s story instead.
A few weeks ago our oven bit the dust and not that there’s ever a ‘good’ time to replace a major appliance, but this was particularly painful as we’ve planned to install a much needed fence.
This is one of the down and dirty, quick and easy recipes. While most of the cooking and baking we do here on the Smith Bites homestead is from scratch, there are times – like now when I have several deadlines looming over the next two weeks – we still want to eat well yet have something ready in less than 30 mintues.
Seven months. Seven months of flannel sheets. It was the ‘winter-that-wouldn’t-die’ and for seven very long months, The Professor and I wrapped ourselves in those flannel sheets while dreaming of white sandy beaches where they serve sweet fruity drinks with umbrellas in tall, chilled glasses.
“Kids don’t stay with you if you do it right. It’s the one job where, the better you are, the more surely you won’t be needed in the long run.” —Barbara Kingsolver To my own mother and all the women in my life – from our pond to yours, Happy Mother’s Day!
variegated shades of green wave overhead wisps of blue fade and in out of focus neighborhood birds raise their song adding to the cacophony of mooing cows, rambling school buses, barking dogs and laughing children patterned blue pillows contrast against dappled shade on red chaise cushions wind, invisible yet present, toss loose strands of hair around my face behind brown-tinted glasses I watch as barn swallows cut through the sky with the sharpness of their wings eyelids heavy head droops naps come easy in the country at midday in the Midwest © 2014, Debra.
I’m always drawn to a great story – more so when there’s an underdog; I still cry when watching Rocky or Secretariat or any of the other tug-at-your-heart-strings kind of movies – even when I know how the story ends.
I’ve written about my friend Georgia Pellegrini before and I’ve really enjoyed both books she’s written previously; but her new book, Modern Pioneering might just be my favorite one yet.
A few weeks ago, The Professor and I headed up to Chicago and hung out in the lobby hoping to catch up with friends at the IACP (International Association of Culinary Professionals) conference.
I, for one, am counting the days until The Professor and I can sit outside on our porch, sip some wine and enjoy dinner al fresco; and if it’s not too much to ask, I’d also like to break out my flip-flops – heck, I might even get all crazy and grab a brand new pair when the temperature hits the 65 degree mark. I am a lover of all seasons and really do look forward to the fade of one while ushering in the next, but I don’t think there has ever been a Spring that I’ve longed for like this year’s Spring.
It’s been somewhat of a challenge to come here and write these days; I think some of it has to do with the endless amount of snow on the ground for what feels like an entire year.
Not much happening here at the old Smith Bites homestead; there is still snow on the ground (‘Suprise!