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Jill Marie

Just getting going-blog for now: STRONG emphasis on ultra seasonal eating, locally sourcing not only veg, but proteins, fats, sweeteners— and showing you how to do the same wherever you are!

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Caramelized Leek and Herb Sauce with Steak and Potatoes

The first of 6 "fall-ish" meals

No-Blender Gazpacho

A thought experiment that yielded something delightful

Golden-Hot Soda

Spiced with chili pepper and ginger

Blackberry, Ginger and Plum Soda

Naturally carbonated, endlessly customizable

The Tunnette

a DIY mini tunnel for starting seeds in your backyard

(Lavender) Custard-Frozen Yogurt

Diving deep on all things lavender this summer

Pickle Studded Meatballs

With zucchini yogurt sauce and a dilly slaw

Hosting with a teeny tiny budget

How to have a good time when you're rich in life, not in cash

The Rose Edition

The third of three edible spring flowers I savor every year.

Salty, Savory, Hydration.

Pickle brine refresher, carrot lemon zinger and creamy carrot lemonade.

A guide to picking urban fruit, flowers, and other edibles... without pissing anyone off.

Everything I’ve learned from many successes and many mistakes

Apricot and chicken; a match made in heaven

Oven roasted chicken is the the meeting point of most dependable way I know how to cook chicken and the most delicious way I know how to cook chicken.

The Lilac Edition

Lilacs are one of three iconic flowers I look forward to every spring.

Two dips to eat with cornchips

a little dabbling in seasonal swaps.

Hello there! It's been a moment

A draft I thought I had lost.

Returning Light

Musings on weather + some recent eats

Peeled Apple and Cheddar Salad

What is a peeler if not a less fancy mandolin?

Radicchio Slaw

With Caesar-esque Anchovy-Dijon Vinaigrette

Escarole and Apple Salad

Apple cider vinegar-dijon dressing with tarragon

Red Lentil Dal.

A weekly/ year round regular. A dish I served at my wedding.