Come Home to Cooking (inactive old site)

Special Thanks to My Stone Soup Crew

For Working So Joyfully to Create Good Food and Fun for All

at the ProjectHERE Artists & Farmers event last Sunday, Oct. 3, at CornerStone in Sonoma.

This Stone Soup crew of seven healthy and enthusiastic volunteers gathered together by my "sounds awesome, let's do it!" son not only showed up, but listened attentively, followed directions, worked independently while coordinating as a team, did a beautiful job in a fraction of the time it might have taken, took good care of each other and me, talked, laughed, ate, drank and helped clean up! Can you imagine? It doesn't get better than this. Thank you, thank you.

Special Thanks to Jim Reichardt of Liberty Duck...

For Your Friendly Warmth and the Kind of Second Nature Expertise

that can only come from lifelong, hands-on experience like yours. Thank you not only for enriching our "Let Them Eat Duck!" Menu Class on Dec. 10, but also for raising the best of all possible ducks so that we can all have the opportunity to grace our lives with Liberty in the pursuit of gustatory happiness. [For more information please see http://www.libertyducks.com/about.html]

Below: Jim Reichardt [right] manning the grill with Don Baumhefner [left] for grape vine smoked Duck Breasts sauced with a port balsamic reduction.

 

Special Thanks to Steve Sando of Rancho Gordo...

For your generous spirit and incomparable heirloom beans,

both of which enlivened our Sonoma County Cassoulet Class here on Nov.12. I've been flooded with cards and emails from students still raving about what an inspiring time they had and we all want to thank you for your part in making that happen.

So thank you. And congratulations on all the great things that keep coming your way. You more than deserve them. [Readers please learn more at www.ranchogordo.com]

Special Thanks to Bill Wolpert...

For Demystifying the Harvest of Wild Mushrooms
by sharing your knowledge and experience with us at the Nov. 5 class. You opened our eyes to the wondrous possibilities our immediate natural world has to offer. [And you’re also really great at cleaning those delicious but delicate chanterelles!]

Thank you thank you.

Special Thanks to Bruce Maxwell of F28 Web Design...

For Building this Stupendous Website

and having the patience to thoroughly explain and guide me through the process while actually convincing me that he loved doing all of it.

Special Thanks to My Winemaker Husband...

For Also Showing Up to Work as My Staff

Washing dishes, pouring drinks, making funny side comments, demonstrating his pan tossing techniques, and then other days making dinners when I’m still at the computer trying to be “almost done,” running errands for me when I’m in a time bind, making me laugh, inspiring me with flutes of his incomparable champagne, blessing all our times together by cutting roses from our garden for every room in the house…

Special Thanks to Colleagues and Other Pros...

For Your Ongoing Support and Enthusiasm

Our one and only Max, Malcolm and Irene Maxwell, Steve and Elizabeth Mori, Roger and Eileen Weeks, Megan Donner, Bill Wolpert, Tina Hittenberger, the Weber Family, Sue Conley and the Cowgirls, Steve Sando, Jim Reichardt, Nancy and i.Leoni, Michele Anna Jordan, Diane Peterson, Frances Rivetti, Tyler and Kellee Young, all the dedicated providers in our Farmers’ Markets, and countless others every day…

Special Thanks to All of My Students...

For Offering So Much in Return and

Letting Me Know How the Classes Have Helped You to:

• Feel inspired to cook and then eat sitting down around the table
• Feel empowered to create from scratch with what’s on hand
• Understand other recipes better
• Actually look forward to shopping and fixing dinner
• Make the most of our local farmers’ markets
• Buy the best while spending less
• Have enough but not too much of what you really need
• Set yourself up for a week of ready possibilities
• Save precious time and energy
• Have fun taking better care of yourself
• Convert yourself and others to love eating more fresh vegetables
• Turn your dinner time into the best part of the day