I don’t want to grow old before my time and I fear I may have during these last 2 ½ years of shingles… I choose strength. I choose to stay strong, to get strong again—one day at a time, one foot in front of the other. I can already feel a glimmer of my old self returning and I’m thrilled.



But something vital I’ve come to know is this: no matter how hard it is to hold on sometimes, we are not disposable. Our selves, our dogs, our relationships, are not to be shunted aside when they become too difficult.

Beef Shoulder Daube with Vegetables


“DAUBE – Method of cooking meat. Although this method can be used for other meat, as well as poultry and game, the term, daube, without qualification means a cut of beef cooked en daube, that is, braised in red wine stock well seasoned with herbs.” –The New Larousse Gastronomique

Kim Moss’s Provencal Stew


Kim decided to honor this snow day by making a nice pot of stew. What better way to warm up the house than with the good aromas of delicious food simmering on the stove? And I thought it was high time you all had a chance to enjoy another wonderful recipe conceived by Kim Moss, this one loosely based on a Provencal classic.