Exploration ends in discovery.
When we met and became co-creators of Meg’s brainchild, The Zen of Slow Cooking, a 
whole year of discovery lay ahead of us. On our first anniversary, we are celebrating a year-long exploration of the Zen business opportunities which continue to evolve. Continue reading
Today is the Spring Equinox marking the beginning of Spring. It’s a little early, but now that
my new marker for planting seeds, St Patricks Day, has passed I’m pushing my first lettuce seeds into the ground. Continue reading
When we lived in our French hideaway in the Gascony countryside, we started a
Valentines tradition. In the post Christmas seasonal lull we start planning.
Continue reading
Faithful to our year 2012 Zen of Slow Cooking goals of 20 minutes or less preparation time and using whole foods, we have been planning our New Year’s Eve dinner for either a 
party of guests or a quiet romantic evening for two. Following the success of our our slow cooker adaptation of Julia Child’s Coq au Vin, we’re bringing you another classic on which to end the year: Beef Stroganoff. Continue reading
After a long day I walked through my front door yesterday evening to a welcoming and seasonal smell: the mulling of wine. We’re branching out. The new recipe made it’s intoxicating 
debut in our new little red 2 quart Crock Pot, rather than the 6 quart we’re so familiar with. Continue reading
Before the Holidays in England, my brother and I would spend December wishing away the days in the hope that Christmas would come quicker. “Don’t wish your life away!” I would often hear my dad saying, a nugget of
advice which has become golden over the years.
As a host at Thanksgiving, having a house full of guests and dinner to prepare can be anxiety inducing even for the most proficient of home cooks. You will be grateful to wake up to this big pot of creamy overnight oatmeal, prepared Thanksgiving eve and cooked in time for the earliest risers, while staying warm for those who sleep in.
You’ll have plenty of time to free up your slow cooker for last week’s Leek, Mushroom and Walnut Stuffing recipe. Continue reading
Thanksgiving illuminates some of the things we are appreciative of. Aside from the obvious, one of the unexpected surprises which I’m personally thankful for and which has consumed me this year is being propelled into a working partnership and friendship with Meg.
We’ve been sharing our contrasting Halloween traditions. For Meg, Halloween was a long 
anticipated event. There just wasn’t the variety and quantity of candy available today, so it was a real treat to fill up bags with sugary bounty. As a child I didn’t go trick-or-treating, folks didn’t make much of an effort as it just wasn’t a big tradition in England back then. Continue reading