This contest has ended. Congratulations to the winner! Why should we eat natural foods? It seems everyone has an answer to the question “what should we eat?”, but few people…Read more
This giveaway has ended! Congratulations to the winner! Hooray! I’ve reached 50 pounds lost – and I’m celebrating by offering a giveaway! One winner will receive one copy each of Michael Pollan‘s…Read more
I’d like to introduce a new feature of the blog – book reviews! There are so many excellent books available, and if you are an avid reader like I am,…Read more
Now that Troy is getting older, we’ve been venturing into the world of baby food! My husband bought The Petit Appetit Cookbook in anticipation of this, and it’s been an…Read more
Today is an exciting day for New Momma Beckers!!! My blog has gotten a shout-out from one of my favorite authors, Dr. Harley Rotbart! His critically-acclaimed book, No Regrets Parenting,…Read more
|I could eat one of those apricots right now!|
Yesterday, I took Troy to the Torrance Certified Farmers’ Market! There are 65 growers at this market offering all sorts of delicious, fresh, in-season foods – from fruits and vegetables to eggs and grass-fed beef! Even mushrooms are sold here!
I began at my favorite fruit stand, Arnett Farms, and got some delicious cherries for a Fourth of July recipe! While at the farmers’ market, I also picked up some fresh thyme and lemons, as well as two delicious tamales for lunch!
When I got home, Troy played with his favorite toy, Raspberry the elephant, while I prepped the ingredients! The recipe I made was for savory stewed cherries, which is from Mark Bittman’s book How To Cook Everything. It makes a delicious sauce for grilled chicken or steak! This recipe is taken directly from his book – check out more about Mark Bittman here!! With the red color of the cherry sauce, it’s perfect for a Fourth of July barbeque!
|Ingredients for Savory Stewed Cherries!|
2 pounds cherries
1 cup stock
Salt and freshly ground black pepper
1 sprig fresh thyme
1 tablespoon freshly squeezed lemon juice
1. Pit the cherries and combine them with the stock in a medium saucepan over medium-high heat and cook, stirring occasionally, until the cherries are very tender, about 20 minutes.
2. Stir in the salt, pepper, and thyme; taste and add more seasoning, including the lemon juice. Serve the cherries warm, at room temperature, or cold.
And here is how it looks when it’s served!
|Savory stewed cherries with rotisserie chicken and potato wedges… mmm!|
Our favorite book to read at bedtime! Troy is almost six months old, and has left his newborn stage far behind. We’ve learned from Heidi Murkoff, the author of “What…Read more
Today when Troy went down for his nap, I took some advice I’d gotten about baby-proofing the house and crawled around on all fours to see things from his point…Read more