that spring light

Happy Earth Day, peeps!

Copyright 2017, Lori Fontanes


Okay, okay, Punxsutawney, I got it! I got it! Six more weeks of winter! Whatever you say!!!

Copyright 2017, Lori Fontanes

Around the Corner With Spring

That ol’ groundhog got it wrong again.  Our crocus bloomed yesterday–two weeks earlier than last year, more than a month earlier than in 2013.

I miss winter already.


Copyright 2017, Lori Fontanes

that winter light

stacey-in-winter-lightCopyright 2017, Lori Fontanes

Welcome, 2017!


’bout time you got here…

Copyright 2017, Lori Fontanes

The Week Before Christmas

Christmas snow arrives seven days too early.  Hope Santa keeps a better calendar.

Copyright 2016, Lori Fontanes

Prest-O, Change-O

Copyright 2016, Lori Fontanes

Gourdian Knot

Copyright 2016, Lori Fontanes

What I Did On My Summer (Not) Vacation

Episode One: Bread Loaf Orion Environmental Writers’ Conference.  Images from Robert Frost’s cabin in those woods we think we know.

Copyright 2016, Lori Fontanes

Free Pumpkins


1 volunteer plant = 30 pumpkins.  Backyard farming rarely this easy, peeps.

Copyright 2016, Lori Fontanes

Hey, Ladies!

IMG_0836It’s a bug eat bug world.  (No pesticides necessary.)

Copyright 2016, Lori Fontanes

Which One of These Is Not Like the Other?

Motley eggsTrick question.  They’re all duck eggs.

Copyright 2016, Lori Fontanes


Copyright 2016, Lori Fontanes

Snowflake of the Mind

Is that an April snowstorm I see before me?

Copyright 2016, Lori Fontanes

Ah, that spring smell!

Cat Smells SpringMaybe even summer?

Copyright 2016, Lori Fontanes

Buh-Bye, Winter!

Think we’ve seen the last of the snowy stuff.  (For now.)

Copyright 2016, Lori Fontanes

What A Difference A Year Makes

February 22 2015Our low on February 24, 2015 was -5 F.  Last Saturday we hit 60.

Copyright 2016, Lori Fontanes

Bean There, Cooked That

Lentil Arugula Soup

In Celebration of
International Year of the Pulses

Year of the Bean
Blog Roll


My blog buddy, Robbie of Palm Rae Urban Potager, starts us off with a beautiful essay on the benefits of beans

Cherie Langlois gets passionate about pulses.

Poet Claudia McGill puts her plates in their place.

Janice from On the Land covers beans from top to bottom.

Karina of Murtaugh’s Meadow shows us how they grow.

Mek of 10,000 Hours Left shares how beans make sense (& cents!)

June Thompson cooks that Southern classic black-eyed skillet peas!

Rachel Falco provides a how-to on growing peas
(hardshell peas are pulses, doncha know!)

Jenny Spencer doubles down with chickpeas & lentils

Kathy Sturr paints lovely pulse portraits

And my post on the pleasures of dry vs. canned found here.

Photo copyright 2016, Lori Fontanes

All About the Bean (No Trouble)*


Rather than offer a recipe today, instead I’d like to talk about how incredibly easy it is to add delicious bean experiences to your dining life. Yeah, you can just go buy a fast-food burrito or open up a can of processed pulses but there are better & cheaper ways to get lots of leguminous yummy.

Let’s start with the dried vs. canned shopping math:

One 15.5 ounce can of pre-cooked chickpeas = .99, about 28 cents per serving, 3.5 servings per can

One 16-ounce bag of dried chickpeas = $1.99, about 20 cents per serving, 10 servings per bag

The difference per recipe is small in pennies but big in percentages– 40% more for pre-cooked! If purchasing higher-priced organic options, the savings are even greater.  For example, one can of organic garbanzo beans (chickpeas with a college degree?!) cost 66 cents per serving compared to 28 cents per serving for the organic dried version. Convenience costs more than twice the price!

And, yes, it does take longer to cook the beans but there’s one very big difference: Taste. My fellow Americans, if you’ve never made a recipe from dried beans, you will be amazed at the scrumptiousness differential. Frankly, it’s hard for me to even use canned beans anymore, let alone beans in canned soup–no thank you!

Okay, so we’ve talked taste and we’ve talked price, but what about the really tricky part, time? Well, it boils down to planning. We’ve all been trained by years of advertising to expect sustenance-on-demand, which does have its drawbacks. Unlike the way people used to eat in the years before industrial food, modern cultures have lost the ability to organize their lives around this essential part of living. I mean, no food, no life, right?*** So figuring out what to eat, how to get it and what to do with it once you’ve got it are really central questions. The key here is “weekly”, though, not “daily” let alone “hourly” organization. As I’ve heard nutritionists say many times: meal planning, meal planning, meal planning.

Don’t run! It doesn’t have to be complicated!

In fact, beans are the perfect place to start if you’re trying to get ahead in the “what’s for dinner” rat race. It’s a multi-day strategy that, BTW, also works with rice-based or pasta-based dishes, too. Here’s a sample plan:


Saturday night, take a bag of beans (or less if you’re cooking for one or two). Pick through the beans, rinse, pour into large bowl and cover with water per package instructions.


Sunday morning, drain the beans, rinse and prepare the basic bean recipe found on the package, most of it is just simmering.  Sunday afternoon, transform the cooked beans into a satisfying supper.


You’ll probably still have enough basic beans to make at least one more meal. You can do a salad or burrito or mix with that rice you made for lunch. Or reheat Sunday’s main course.


You may still have some left. Hide them in a soup or stew.

And that’s it. Three days of tasty for the price of one take-out. Plus, you can do different kinds of beans to keep it interesting. Kidney, black, pinto, navy, all those delicious heirloom types. Oh, and guess what? If you’re cooking lentils, you don’t even need to soak–skip right ahead to your recipe.

Bean appetit, peeps!


Mug of Yummy


*Yes, if you can’t get that Meghan Trainor song out of your head today it’s all my fault!

**Do not start me on that Soylent stuff! IMHO, food is more than just a glass of nutrients. *sigh*


Data source:
Example one and two, dried and canned beans Goya from on 2/15/16
Example three, canned beans Westbrae and dried beans Arrowhead Mills from on 2/15/16


Copyright 2016, Lori Fontanes

Hawk Medley

Wrote too soon?

Copyright 2016, Lori Fontanes