- Simple Living and EatingBlogger
The Mediterranean diet and lifestyle have greatly shaped my life. One of my earliest memories is of spending hours at my grandmother's house next door making pasta. When I got older the Italians that lived in the court behind my house taught me how to garden "the old world way". My grandmother made her own sausage and salamis which her brother turned into a family business called: R. Perri's & Son's Sausage it is still widely distributed in New England.
I currently live about an hour outside of New York City in a very rural horse town. My family and I have an organic garden and orchard. We also keep bees, make our own maple syrup, and do cool projects like build canoes. We cross country ski in the winter and hike everyday with our dog in the woods near our home. In the summer we try to get up to the Adirondack Mountains as much as we can to hike, camp, and tool around in our boat… we live a simple nature oriented life.
- New York UniversityBS: Marketing
- State University of New York at New PaltzMAT: English
Green Salad with Orange, Pines and Halloumi Cheese
Valentine's approaches really fast and although there is no such thing as Valentine in Greece, for commercial purposes we do, kind of, celeb
Guest Post: Italian Dishes from Simple Living and Eating
I would like to welcome and introduce the lady behind Simple Living and Eating, Diane Balch. I actually met Diane through a link party and h
French Orange & Olive Salad – a great substitute for tomatos when th...
Citrus salads are a great substitute for tomato salads when tomatoes are tasteless and not in season. It's a perfect winter salad to have in
Butternut Squash Risotto with Andouille Sausage | MJ's Kitchen
This recipe uses the complementary flavors of roasted butternut squash and andouille sausage to make a delicious and hearty dish. Add sliced
A collection of hand selected articles from Today’s Must-See Food News
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Corn & Peppers with Sea Scallops– plus an easy way to make perfect r...
This recipe is perfect to showcase fresh corn and is best made in the summer when corn is available in abundance. I’m of the opinion that co