Delicious Living Nutrition

12/16/2025

Seeing Stevie Nicks with one of my fan pals felt like a full-circle, soul-level moment. We were perched way up high against the black brick wall at TD Garden — the kind of spot where you’re not blocking anyone’s view and you’re free to be. I danced. I sang. I let it all move through me. It was absolutely epic.

The next morning, still buzzing, I went straight into a deep dive on her connection to Tom Petty — two kindred spirits, collaborators, storytellers. That thread of musical kinship made the night feel even richer, like I’d been standing inside a living lineage of rock history.

What stayed with me most was the women. All around me, people of every age, dressed in every era of Stevie — shawls, lace, boots, top hats, velvet, confidence. It was beautiful. A multigenerational gathering of devotion, freedom, softness, strength, and magic.
A reminder that music carries us across time, that icons become mirrors, and that there is something incredibly powerful about singing your heart out, high up, unapologetic, surrounded by people who get it.

Love you &

12/16/2025

The CSA will offer community members access to affordable, locally crafted herbal remedies through a seasonal Community Supported Apothecary model. Each share provides participants with freshly prepared herbal botanicalsf from local herbalists—such as teas, tinctures, salves, and syrups—bulk herbs sourced from quality farms, along with educational “Make Medicine” sessions held monthly at in Dennis. Workshops will also be available as video demos.

This project aims to make herbal medicine more cost-inclusive, educational, and community-based, inviting up to 20 participants per season.

Thank you to the for including this program in this year’s baskets of love fundraiser.

12/15/2025

Delicious Living Co-op 2026

Mission Statement:
Delicious Living Co-op aims to foster a sustainable and vibrant community on Cape Cod by connecting residents to local farms and producers. We promote access to fresh, nutritious, and seasonal food while supporting local agriculture and enhancing community involvement through volunteering and cooperative efforts.

Membership Structure
Membership Fee: $55 annually
Volunteer Opportunities: Members can choose to work off their membership fee by contributing 8 volunteer hours per year, helping with distribution, organizing events, or supporting local farms.

Commitment: Each member is encouraged to volunteer two hours each season to sustain the cooperative’s operations.

Share Options
Weekly Produce Shares:
Small Share:
Price: $18.50 per week
Includes 4-6 seasonal items (vegetables, herbs).
Large Share:
Price: $29 per week
Includes 7-9 seasonal items, providing a wider variety to accommodate families or larger households.

Winter Share:
Offers storage crops and greenhouse items available from February to April to ensure members have access to fresh produce even in the colder months.

Pick-Up Site: Truro, MA
The primary distribution will take place at a convenient location in Truro, providing easy access for Cape Cod residents.

Cheese Share:
Price: $20 per month
Includes: A selection of artisanal cheeses from local dairies, available monthly.

Mushroom Share:
Price: $25 per month
Includes: Fresh mushrooms sourced from local producers, available throughout the growing season.

Coffee Share:
Price: $15-25 per month
Includes: Locally roasted coffee from nearby roasters, supporting local businesses.

Other shares: Meat, chicken, fish, rice & more.

12/15/2025

Scrubby Pines Supper Club — January 6 | North Truro

We’re gathering again at Scrubby Pines Supper Club for a midwinter supper rooted in warmth, simplicity, and nourishment. This January table will be kicking off with a farmed & foraged board then inspired by seasonal kitchari — grounding, spiced, and restorative — alongside thoughtfully prepared venison, honoring winter rhythms and local sourcing from one of our longtime attendees.

An evening to slow down, share food, and sit together during the quiet stretch of the season.

12/14/2025

A holiday farmed & foraged board, made for a special circle of young professionals—rooted in season, place, and connection.

This board was built to invite conversation, curiosity, and exploatiob. Every element reflects local abundance, thoughtful sourcing, and a little creative play with winter flavors.

On the table:
• Beet hummus
• Smoked bluefish pâté
• Ceviche brightened with cranberry and pear
• CapeAbilities Farm crudite
• Radish & dill butter tartines
• Cranberries rolled in maple and panela, a sweet-tart bite
• Mushroom tofu whip
• Farm eggs dipped in beet vinegar
• Whipped goat cheese with local honey

A reminder that holiday tables can lead with intention, local ingredients, and people who appreciate the story behind each bite.

I hit the dance floor at one of my favorite events at with DJ to decompress after the event and finishing Grad School this week.

12/10/2025

Food Intuition + Rebuilding Trust with Food:

Listening to Your Body’s Wisdom
Moving Beyond Food Fear
After digestive distress, many people lose trust in their body’s signals. Rebuilding this trust takes patience, curiosity, and compassion.

Practice: The “Pause and Listen” Technique
Before eating, take 3 slow breaths.

Ask: What does my body need right now?

After eating, note sensations — warmth, fullness, bloating, energy.

Over time, patterns emerge.

Tea Rituals for Integration:
Creating Daily Herbal Practices for Ongoing Digestive Care
Why Ritual Matters
Tea invites us to slow down, breathe, and reconnect with the body’s wisdom. Simple daily rituals support consistency and calm.

Herbal Tea Ideas:

Calm + Digest
Lemon balm, fennel, chamomile
Drink after meals

Liver + Gut Reset
Dandelion root, burdock, ginger
Morning decoction

Soothe + Restore
Marshmallow root, meadowsweet, licorice
Cold infusion or warm sip in the evening

Create Your Own Ritual
Choose your herb for the day.
Boil water mindfully — watch, smell, breathe.

Pour, steep, and sit with your tea for 5 minutes before sipping.

Reflect: What is this cup teaching me about my body today?

Reflection
Which herbs or blends call to you right now?
How might you make tea a daily act of self-care?

12/10/2025

Mushroom Dip

2 packages of tofu
1/2-1 lb of mushrooms (I use local shiitakes)
1-2 onions
1-6 cloves garlic
1/4 cup olive oil

Roast mushrooms, garlic and onions. Use food processor to whip tofu, add all other ingredients. You can save some mushroom crispies to garnish. I like putting some greens underneath the dip for fun.

12/08/2025

At Truro Central School, we’re cooking up one delicious crepe at a time!

This fall, our cafeteria has scratch cooked most of our lunches with our lunch staff Susie and Laura. The Local Scoop led us again this year to teach students how to make fresh organic crepes. I had a blast as I whisked, flipped, and Susie filled beautiful crepes with melted cheese and seasoned ground beef. The kids loved learning where their food comes from and getting to participate in the process from batter to plate.

We also kicked off the school year with a special cultural meal from Mr. Shannon, who shared his mother’s beloved Italian recipes with our students. From the stories behind the dishes to the comforting flavors on their plates, it was a beautiful way to celebrate heritage, connection, and the role food plays in bringing people together.

Here’s to a year of nourishing meals, shared traditions, and memorable moments in the TCS cafeteria!

12/02/2025

Being a beginner is one of my favorite things.

12/01/2025