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Halibut, topped with sautéed leeks, celery, mushrooms, carrots and tomatoes, baked in parchment. Preheated 450f 12 to 15 minutes (depending on thickness of fish and density of topping- assembled early and baked directly from the fridge.) this took 14 minutes.A sea of pasta triangles drying-to be served, bathed in lamb stock, as a side dish for wood-roast rack of lamb.
Wood-roasted beets, tomatoes and zucchini-to be served with prosciutto, Parmesan and baby greens for tonight's antipasti.Hass avocados, fresh lemon and/or lime juice, minced onion, garlic, jalapeños, cilantro, diced tomato and a small dose of kosher or sea salt. Always warm your chips before serving (preheated 350F 5-10 minutes).

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October 17, 2008 • Comments (0)
One more thing about that most important word “change”…

The word “change” has been used a lot lately, especially politically. Treated as “occupied territory” on slanted slogans that insinuate that if a person (or a group) chooses to go in one direction (or not) they’ll then get to either experience or bypass change. As if change was an option, which it’s not. It’s not the actuality of change that should be the subject of debate, rather it’s the way we, as individuals and as a country, choose to take on the responsibility of shaping the quality of change that matters most and is what’s always up for grabs. So,… continue reading
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October 17, 2008 • Comments (0)
Time to Embrace and Shape the Inevitable; Change

A few weeks ago, as Jon and I got back from our usual morning walk, we looked up at one of our trees and noticed that the leaves on this particular one were, for some reason, the only ones in the neighborhood turning color. Almost to say “I’m ready; let’s get the show on the road!” I thought to myself, wouldn’t it be great to embrace all change that way? This past year, for me, has been riddled with a wide gamut of change; most profound, a year ago August, after an all-of-a-sudden diagnosis and a five month fight,… continue reading
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