Dawna in the Kitchen

No one likes being sick. One might think, given all of the practice I've had, that I would at least face it with a certain amount of res...

The basil in the kitchen window is already a half-inch high, and while I was very excited to see it show its little green head a mere five d...

I belong to a wine club that meets monthly, and has done so for (as of next month) eight years. I know that for some people the words "...

Oh, I'm pretty sure there's some Irish in there - there's certainly English and Welsh - and as they say, everyone's a little...

Although my usual kitchen inclinations run to the culinary equivalent of sequins, and I can be guilty of trying to squeeze one too many item...

I spent much of this past weekend in the kitchen, experimenting with dishes I've never tried before. I started slow, with a simple Frenc...

One of my co-workers says that I shop for food the way most women shop for clothes. This, upon hearing me comment that, as I was early for ...

A couple of weeks ago I forayed into the world of fresh cheese making, with an Indian paneer. I now have another skill to add to my list o&#...

I've ventured out onto the verandah and surveyed the damage done to my herbs over this particularly harsh winter. The sage is done-for,...

No sooner than I write about the difficulty of choosing between duck & schnitzel, I get an invitation to dinner at a German restaurant t...