About

When I walk in Shelley’s front door after a few hours on the road, chances are there is some delightful, fresh, basil-laden aroma emanating from the kitchen that hits my senses just right.  I love cooking with Shelley, I like her composure in the kitchen, and I think that exciting things happen when we have the opportunity to cook together — things that I hope to share.

Chris makes everything more fun and interesting.  I appreciate the artfulness about living, loving and baking that I’ve been lucky to witness-  I didn’t even like key-lime pie before I had Chris’, and now it’s a favorite. Masterful.

I’m lucky to be traveling on this planet with this very special creature-unlike-any-other. I want to pinch myself to see if I’m dreaming sometimes because it seems too good to be real.

I hope you enjoy this as much as we do. It’s full of love and fun and sweetness.

Thank you for joining us.

10 Years Later….

Our home garden has become a delightful, suburban microfarm and flower factory where we grow hops, mushrooms, grapes, asparagus, onions, potatoes, peppers and lots of tomatoes, garlic and herbs. Moreover, from our kitchen and garden scraps, we make a good bit of rich and fertile compost in our bins and wormery.

During the pandemic, we became even more motivated to focus on healthy and wholesome living and eating. Our own personal health trajectories and the planet’s wellbeing (with the impact of climate change combined with global health crises) has all further strengthened our commitment and ties to our garden, nature and the forest.

Making our own foods and breads and finding the cleanest ingredients if we can’t grow them ourselves is an omnipresent goal. Lessening our footprint as best we can. Health and wellness is our top priority. Sleep is most highly valued. We listen to our bodies and seek out ways to improve our overall wellbeing. Daily walks, however far, are necessary for our wellness.

We no longer use butter as we did in our early recipes and have replaced it with olive or avocado oil. We are eliminating most inflammatory ingredients from our food. Sugar, over-salting, carbohydrates and alcohol are the main culprits. We avoid processed foods. We choose tea over coffee now. We have been eating lots of Salmon, mushrooms and olives: Nuts, seeds, cheeses, beans, tuna and salads. Sardines with olive oil and mustard.

We are grateful and excited to be at this time in our lives that we feel well enough and are able to actually follow our dream together of developing and nurturing a sustainable food forest paradise.

This is our food forest blog. A journal and site to identify our trees, plants, mushrooms and animals. We are glad to share our adventures with you.

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Thank you for your interest.