Welcome to my website-I just love that you’re here!
If you’re new to me and my work, let me share with you who I am and what I do. And, if familiar with what I did, you should know that the scope of what I can offer you expanded! In addition to being a Certified Culinary Professional, I’m a Certified Life Coach and also a Kitchen Coach and Consultant. Although, at first (three decades ago), my work was focused mostly on teaching how to create and sustain the very literal type of yummy, nurturing home-life that many of us didn’t experience when young-it didn’t end there. Over the years, I’ve learned, both personally and professionally, that we can’t just cook to make all of our dreams come true. Life is big, intricate and choosing to travel the daily road to being authentically happy requires real commitment and often bravery.
Because of my own personal growth journey, combined with what I’ve learned from working with people from all walks of life (and in several capacities) I know this for sure: You don’t need to be literally locked up to be in a dark, insecure or unfulfilling place. Let me teach you how to heal old, historic wounds and get control of the quality of your inner and outer life.
I can help you to discover what you really want, what’s in your way and how to navigate the path in between. I can teach you the dynamics behind your inner dialogue so you can stop warring with yourself and with others. I can help you to embrace the effort it takes to grow and to eventually win at this daily game we call life.
One of my besties , Kathy Braddock @braddockandpurcell, came for dinner and a sleep-over. I was so excited to cook for her- When guests come for dinner the first thing I think of, when planning my menu, is: “How can I make their experience memorable?” I usually immediately think of another trusted and cherished friend-my wood oven.
Over the years, Jon, Kathy and I have shared many meals together at our home. Since she relocated down south we don’t get to break bread much- and I miss her. So I decided to prepare a couple of her favorites- Stuffed lobsters and, for dessert, peanut butter and jam cookies. We had so much fun catching up. Over the next few days- after Kathy left, although my cooking choices morphed “cuisine-wise,” I stayed connected to my dinner with Kathy, which was initially instigated by my wood oven.
The next morning, before I took Kathy to the train, I wanted to utilize the residual heat in my wood oven- so I seasoned, and then seriously seared (on the stove) a chuck roast that I had strategically purchased just for this purpose-
After browning, I removed the meat, added some butter and, when melted, I sautéed chopped onions, carrots, celery (mirepoix), then tossed in some flour and kept stirring just to remove any rawness from the flour. I added thawed beef stock, cut up potatoes and salt and pepper. Once things began to bubble, I planted the meat back into the pot with a handful of fresh thyme. The heavy lid went on and I slid the pot deep into the still-hot but flame-less oven where it stayed for 3 hours-when ready to eat, I simmered some green peas- it was so delicious! And then, the next day, the braised beef and veg became the filling for an outrageous baked cannelloni and cheese! So, one night (one meal) built to convey love to my beautiful friend Kathy, was the impetus for a week of deliciousness- just for Jon and I. I’m a lucky girl. ❤️ #whenthisnanacooks #friendship #love #woodfiredcooking #premierfirewoodco
One of my besties , Kathy Braddock @braddockandpurcell, came for dinner and a sleep-over. I was so excited to cook for her- When guests come for dinner the first thing I think of, when planning my menu, is: “How can I make their experience memorable?” I usually immediately think of another trusted and cherished friend-my wood oven.
Over the years, Jon, Kathy and I have shared many meals together at our home. Since she relocated down south we don’t get to break bread much- and I miss her. So I decided to prepare a couple of her favorites- Stuffed lobsters and, for dessert, peanut butter and jam cookies. We had so much fun catching up. Over the next few days- after Kathy left, although my cooking choices morphed “cuisine-wise,” I stayed connected to my dinner with Kathy, which was initially instigated by my wood oven.
The next morning, before I took Kathy to the train, I wanted to utilize the residual heat in my wood oven- so I seasoned, and then seriously seared (on the stove) a chuck roast that I had strategically purchased just for this purpose-
After browning, I removed the meat, added some butter and, when melted, I sautéed chopped onions, carrots, celery (mirepoix), then tossed in some flour and kept stirring just to remove any rawness from the flour. I added thawed beef stock, cut up potatoes and salt and pepper. Once things began to bubble, I planted the meat back into the pot with a handful of fresh thyme. The heavy lid went on and I slid the pot deep into the still-hot but flame-less oven where it stayed for 3 hours-when ready to eat, I simmered some green peas- it was so delicious! And then, the next day, the braised beef and veg became the filling for an outrageous baked cannelloni and cheese! So, one night (one meal) built to convey love to my beautiful friend Kathy, was the impetus for a week of deliciousness- just for Jon and I. I’m a lucky girl. ❤️ #whenthisnanacooks #friendship #love #woodfiredcooking #premierfirewoodco
Been quite the season! 😳 #whenthisnanagrows ❤️ #homegrown
I’ve always had a “thing” about hands-Seeing someone’s hands could, to me, tell me a lot about them- I remember talking to my mother, as a very young girl, enthralled with the miracle of having a “pinky finger” that resembled that of a parent and/or siblings. My father had very beautiful hands. Large, buffed, immaculate- Funny how one’s concept of “beautiful “ can change over the years-Today, hands deemed “exquisite,” show unapologetic remnants of their history- Hands that have visibly tried, hands that have nurtured, hands that radiate the wisdom that can only come from resilience. The point: Be grateful for your scars- they hold some of the most potent lyrics in your song. #whenthisnanacooks #personalgrowth❤️ #truebeauty
I’ve always had a “thing” about hands-Seeing someone’s hands could, to me, tell me a lot about them- I remember talking to my mother, as a very young girl, enthralled with the miracle of having a “pinky finger” that resembled that of a parent and/or siblings. My father had very beautiful hands. Large, buffed, immaculate- Funny how one’s concept of “beautiful “ can change over the years-Today, hands deemed “exquisite,” show unapologetic remnants of their history- Hands that have visibly tried, hands that have nurtured, hands that radiate the wisdom that can only come from resilience. The point: Be grateful for your scars- they hold some of the most potent lyrics in your song. #whenthisnanacooks #personalgrowth❤️ #truebeauty
Morning garden run. 🙌❤️ #homegardening #whenthisnanacooks #whenthisnanagardens #freshlettuce #keepgrowing
Morning garden run. 🙌❤️ #homegardening #whenthisnanacooks #whenthisnanagardens #freshlettuce #keepgrowing
Happiest Birthday, darling Ruthie!!! Three years ago today, we were blessed with the birth of our precious granddaughter Ruthie- I can’t fully describe Ruthie because she’s so nuanced that words don’t really capture her specialness- Although all the usual attributes apply- incredibly smart and deliciously sweet-but there’s something else. There is a wiseness, a knowing, a “been-here-before” presence that often leaves me just staring at her beautiful face-her sea-blue eyes… and feeling so privileged to be with her to love, to teach, to learn from and to grow right along side- and to witness my daughter Julie @juliediane32 and son in law @bursteintotheb blossom as wonderful parents to both Ruthie and now Betty (1 1/2) brings its own gifts to Jon and I. We are so grateful- and we wish Ruthie a magical birthday and a gorgeous, healthy, love-filled life. ❤️ #nanalovesyou❤️
Happiest Birthday, darling Ruthie!!! Three years ago today, we were blessed with the birth of our precious granddaughter Ruthie- I can’t fully describe Ruthie because she’s so nuanced that words don’t really capture her specialness- Although all the usual attributes apply- incredibly smart and deliciously sweet-but there’s something else. There is a wiseness, a knowing, a “been-here-before” presence that often leaves me just staring at her beautiful face-her sea-blue eyes… and feeling so privileged to be with her to love, to teach, to learn from and to grow right along side- and to witness my daughter Julie @juliediane32 and son in law @bursteintotheb blossom as wonderful parents to both Ruthie and now Betty (1 1/2) brings its own gifts to Jon and I. We are so grateful- and we wish Ruthie a magical birthday and a gorgeous, healthy, love-filled life. ❤️ #nanalovesyou❤️
#ilovemygarden #whenthisnanagrows
If you have trouble with your basil wilting after taking from the garden- here’s what I do: I go to the garden with a glass that’s half full with cool-room temp water (not too cold). Then snip, don’t pinch. Using clean scissors, cut stem of basil in between two smaller leaves, cutting on an angle. Immediately plant the stem of the basil into the water- This helps the basil adjust to being abruptly removed from the earth. When you go inside, don’t refrigerate the basil- leave it, in the glass of water, in your kitchen. That’s it- use it as you need it. Hope this helps.❤️ #whenthisnanacooks #gardeningtips #basil
If you have trouble with your basil wilting after taking from the garden- here’s what I do: I go to the garden with a glass that’s half full with cool-room temp water (not too cold). Then snip, don’t pinch. Using clean scissors, cut stem of basil in between two smaller leaves, cutting on an angle. Immediately plant the stem of the basil into the water- This helps the basil adjust to being abruptly removed from the earth. When you go inside, don’t refrigerate the basil- leave it, in the glass of water, in your kitchen. That’s it- use it as you need it. Hope this helps.❤️ #whenthisnanacooks #gardeningtips #basil
#growth #whenthisnanagardens #nurturing
Internationally-respected cook, author and culinary teacher, Lauren Groveman has, with a full heart, carefully created this “virtual kitchen” in celebration of all of you who would like to savor the joys of creating a truly satisfying, homemade life. You can click here to learn a bit more about Lauren and click here to see her prepare some very potent recipes (in her own life) so that YOU can do them, too!
Over the years, Lauren has been the host of several local and national television series, including “Welcome to Lauren Groveman’s Kitchen” and also a weekly radio talk-show called “Food, Family and Home Matters,” both James Beard Award recognized. She is so proud to have worked with culinary icons, such as Julia Child, in the series Baking with Julia as well as the accompanying cookbook. Lauren loves hearing from viewers from all over the country who have seen her shows and cook from her books!
