how to cook fresh local organic foods
despite life's interruptions
- Basic Cooking
SkillsSome Basics
How to do lots of stuff
- Whole
GrainsBreakfast
Savory
- Fresh
FruitsDesserts using Whole Fruit
- Organic
VegetablesEat More Greens
Soups with lots of Vegetables
- Beans
& SoyMain Courses with Legumes
Main Course with Traditional Soy
- Wild-caught
FishFrom the Sea
- Bourbon BBQ Prawns
- Caribbean Lime Halibut
- Dr. Bruce's Awesome Salmon
- Fish Tacos with Creamy Cilantro Sauce
- Mussels with Apple Cider, Caper and Thyme Glaze
- Nori Wrapped Wasabi Salmon
- Orange Glazed Salmon Kebobs
- Pepper Crusted Seared Ahi
- Poached Salmon Salad with Sun Dried Tomatoes and Gremolata
- Samurai Salmon Bowl with wasabi Dressing
- Smoked Salmon Reuben
- Meat,
Poultry, EggsGrass-Fed Meat
Pastured Eggs
Free Range Poultry
Welcome to Cookus Interruptus!
Introducing the brand new 4th edition of Cynthia Lair's Feeding the Whole Family.
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(Steve has a beef with the roast)
Lots of carrots, parsnips, potatoes and Brussel sprouts take a long trip with red wine and a modest piece of grass-fed beef. Tasty destination worth the drive.
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(A stirring family tale)
Cooking can be a joyful way to nurture yourself, your family and your corn grits. Stir a little cheese in at the end and the love blossoms even more.
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