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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.

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      My Menu On Honest Cooking

       

      Published in The Foodista Best of Food Blogs Cookbook - WINNER

      Friendly Words of Food

      Jill is American but lives in London with her British husband, Malcolm.  We met in 2003 at a dinner held by our Italian friend, Patrizia in an Umbrian hill town.  We became fast friends, and are still very close despite the distance that separates us.  Both Jill and Malcolm enjoy good food, and eating well.  [...]

      Citrus Is California

      Or maybe I should say citrus was California?  But no, despite the Southern California citrus industry going the way of the subsequent aerospace industry, I still think citrus is California.  I was inspired to write about California citrus by an article that recently ran in the Sunday Los Angeles Times’ L.A. Then and Now column: [...]

      I HEART Blue Sea

      I have always loved the ocean.  It has always been a part of my life.  Growing up along the Central Coast of California it was a big part of my childhood.  I spent most of my childhood in San Luis Obispo, a medium-sized California city half way between Los Angeles and San Francisco.  From a [...]

      Recipe: Pan Roasted Arctic Char, Cannellini Beans, Baby Artichokes & Preserved Lemons

      Pan Roasted Arctic Char, Cannellini Beans, Baby Artichokes and Preserved Lemons
      There are several components to this dish but the end result is well worth the time it takes to prepare it.  The beans can easily be made ahead of time.  The sequence should be:  prepare the beans first, then prepare and cook the artichokes about [...]

      Recipe: Preserved Lemons

      Preserved Lemons
      Adapted from ‘The Slow Mediterranean Kitchen’ by Paul Wolfert
      Preparation Time
      45 minutes
      Ingredients
      10 ripe Meyer, or organic lemons
      1/2 cup coarse salt, Kosher salt may be used
      Extra virgin olive oil
      Method
      Scrub 6 of the lemons and dry well.  Quarter the 6 lemons cutting from the top to 1/2 inch from the bottom leaving them intact at the [...]