Orecchiette. Asparagus. Ricotta. Lemon. Garlic. Herbs. These were the makings for a really tasty pasta dish we enjoyed last week to officially welcome in spring. The days are growing longer and this was the first dish of the season I was actually able to photograph at dinner time.
Read MoreIn several past posts I've alluded to the virtues of slowing down. But the problem with making a general statement like this is that it doesn't get to the how. We already know we should slow down. We know we risk burnout or illness if we don't take time to rest and recharge. We also know the good we do for our body, mind, and soul when we do slow down. Yet we don't always prioritize it because knowing and doing are two completely different things.
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