Hazelnut Chicken Breasts with Cranberry Cherry Sauce Prepare the sauce at least 3 hours ahead.  For the cranberry cherry sauce, bring 2 cups marsala wine and 1/2 cup dried tart cherries to a boil in a saucepan.  Simmer about 8-10 minutes to reduce the liquid.  Stir in 12 oz cranberries (fresh or frozen) and 12 oz cherries (fresh or frozen), 1 cup light brown sugar, and 2 teaspoons fresh minced rosemary.  Reduce heat to medium, cover and simmer for about 8-10 minutes while sauce thickens, stirring occasionally.  Let cool and refrigerate. At least two hours ahead, prepare 4 boneless skinless chicken

I am back from vacation, and wouldn’t you know it, the trip home exhausted me!  I always feel like I need a vacation at home to recover from my vacation away.  Maybe it’s because I am such a nester, or maybe it is because there is always a pile of things left undone when you return.  Lots of realities that felt good to let go of for a time, but others that I am glad to return to. The time away was renewing for me.  I realized before I left just how tired I was.  I have a chronic illness, so

With summer approaching, we also starting to receive a bounty of wonderful fruits and vegetables.  Farmers Markets in Seattle are opening again this month and I am eager to go tomorrow to the one in my Capitol Hill neighborhood and browse the wonderful array of locally crafted foods and talk to the people who actually are involved with growing and making the food.  Food is such a ripe place for reflection on the sacred art of living.  Cooking has the potential to be a deeply creative act , sharing a meal as a sacred time to break bread with friends and to