Subscribe

Welcome to 100 Miles, an exploration of sustaining life by going no further away than 100 miles to gather the things we need to live. This web log is my journal of food-based experiences, memories, thoughts, and recipes. I hope you enjoy reading it. To subscribe, so as not to miss each new edition, please enter your email address.

Share

| More

Tweets!

      • Flickr

      Sponsors

      25th Annual Chefs’ Holidays at The Ahwahnee

      //
      Chef Suzanne Goin of Lucques, A.O.C. and Tavern at her cooking demo at the ‘Chefs’ Holidays at the Ahwahnee’ in Yosemite.
      Uhm, let’s see: three days of celebrity chefs cooking amazing food at The Ahwahnee Hotel in Yosemite in the middle of winter?! Okay, I’m in. I’ll splurge to watch Suzanne Goin of [...]

      Guest Blog: ‘That’s The Ticket’ by Lori Berhon

      First of all, I can’t believe it’s been a month since my last blog post. How did that happen? It’s been a very busy time for me. At the beginning of September I celebrated a milestone birthday. Mid-September was the big bash with family and friends from near and far (Paris even!) to celebrate said [...]

      Sonoma County

      Sonoma County reminds me of France. I mean look at the above picture of Dry Creek Valley. It could easily have been taken in the south of France. The Languedoc maybe. Or Burgundy to the west even. It also has a lot of what makes France special. Great food, [...]

      Recipe: Ratatouille

      Ratatouille
      Adapted from ‘Mastering The Art of French Cooking’
      Serves
      6 – 8
      Preparation Time
      3 – 4 hours
      Ingredients
      1/2 lb. eggplant
      1/2 lb. zucchini
      7 Tbs olive oil, more if needed, as directed
      1/2 lb. yellow onions, thinly sliced
      2 (about 1 cup) green bell peppers, sliced
      2 cloves garlic, mashed
      1 lb. firm, ripe, red tomatoes, peeled, seeded, and juiced
      3 Tbs parsley, minced
      Salt and pepper, [...]

      Ratatouille

      I recently picked up Julia Child’s cookbook ‘Mastering The Art of French Cooking’ again after a very long time. Fond, fond memories poured forth from the stained pages. The spine has come loose; the book is worse for wear. I could replace it with a fresh copy, one of the recent editions, [...]