I am proud to say that I am a graduate of Annemarie Colbin’sNatural Gourmet Institute (NGI). It all began decades ago in Colbin’s New York City kitchen where she began teaching folks how food could be nutritious and delicious.
Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. This week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation to deconstruct Grilled Baby Bok Choy with Miso Butter from Brassicas by Laura B Russell. Sacks and Katz will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds. Nutritious always meets delicious on the Weekly Yum.
My dear friend’s son recently turned three so a small group gathered to celebrate with food, drink and cake. An absolutely gorgeous cake I might add and decorated (by my friend) to the max with animals precisely “drawn” with brightly multi-colored icing.