Renee TarantowskiDec 21, 2017

12/21 Winter Solstice

Up at 4:09 because I couldn't sleep.

Today is the shortest day of the year and the longest night.  I gave that a long pause today.  How it all works with the Earth spinning--all that science stuff.

A very special thank you to several people that have chosen to embrace mindfulness in 2018.  I'm thrilled to serve them through this blog and in other ways.  I'm delighted.  

I also had some people tell me I was cracker jacks for thinking that anyone wants to be mindful.  That sitting quietly was a "stupid idea".  I listened with curiosity.  I put myself in their shoes.  I looked at life through their lens.  

We all need to belong to something.  I'm not for everyone--I completely understand that.  I'm happy for them that they have a place they belong.  Everyone should have their own spot they feel safe, loved, honored and respected.

Until tomorrow.

Renee TarantowskiDec 13, 2017

Once Upon a Time

Once upon a time, I wanted to be a cookbook author, food photographer, and chef.

Fast forward to now . . . I take great pictures of food capturing the layers of local flavors and the essence of the season.

I joyfully cook breakfast, lunch, and dinner every day--that doesn't make me a chef but makes my family very happy.

Cookbooks . . . I've given up on the idea that most people want to actually cook vs. look at pictures of food.  If someone asks, I gladly explain the inspiration behind a dish.

Today I'm cooking potato soup with onions and celery.  Salt and Pepper.  Insanely simple and soulful.  One of my favorite creations that takes on a life of its own.  

Renee TarantowskiDec 10, 2017

Sunday Pierogi

Today I made homemade pierogis . . . 

Renee TarantowskiNov 30, 2017


Sharing words of wisdom by Michael Pollan.

When stirring the pot, just stir the pot. I get it now. It seems that one of the great luxuries of life at this point is to be able to do one thing at a time, one thing to which you give yourself wholeheartedly. Unitasking.


When you are cutting the rhubarb you have lovingly grown and will now make rhubarb pudding cake (a bake sale recipe rattled off to me by ​an old Polish woman) . . . just cut the rhubarb.​​

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