Margaret Walton

Of all the days in March, the 17th is the best | WHIDBEY RECIPES

It may seem as though it took forever to get here, but we are, finally, nearing the first day of spring, March 20. The first “official” day of spring, that is; we all know that means little or nothing when it comes to what will actually happen as far as the weather goes.

Battle of the bulge: It’s as simple as 10,000 steps a day | WHIDBEY RECIPES

Ten thousand steps a day, that’s what it will take to get those pounds off, along with some 12 or 13 other suggestions for losing weight. It’s the current obsession, as we’re all aware; how to lose those pounds that too many of us in the U.S. have been packing on during the past decade or so.

Admonitions for cooking the ‘other white meat’ | WHIDBEY RECIPES

Pigs have suffered from a bad reputation probably from the time they first got tangled up with cavemen. At that time, of course, they were wild boars with ferocious tusks and a lot of hair, and no doubt deserved their fierce depictions on cave walls.

Recipes to complement elephant dung coffee | WHIDBEY RECIPES

The next time you feel like complaining about the cost of a cup of coffee, remind yourself that it could be worse. A lot worse; $500 per pound worse, to be exact.

It’s easy being green in fashion and food | WHIDBEY RECIPES

It’s January of a new year, and there’s no escaping the inevitable blather about what’s “in or out for 2013,” or “what’s hot, what’s not for the new year.”

Out with the old and in with the new for 2013 | WHIDBEY RECIPES

We’re off and running, already more than two weeks into our bright new year, full of possibilities and optimism, right?

Cutting through the pain for Christmas cheer | WHIDBEY RECIPES

There are times when words fail, when there is no way to express the sorrow, emotions, confusion and yes, anger that comes with the full realization of man’s ability to destroy.

There’s still time to prepare something special | WHIDBEY RECIPES

There always seems to come that moment in time, leading up to Christmas, when you know it’s not all going to get done, or at least not the way you hoped, imagined and planned it. That moment is just around the corner, I think; too many things on the list, too little time to make them all happen.

Holiday season offers a dash of the spectacular | WHIDBEY RECIPES

Ho Ho Ho… and here we go. It’s party time, friends. Three to four weeks, more or less, between now and New Year’s Day, with Christmas, Hanukkah, and that brand new year, all waiting to be celebrated.

Cranberries: The longtime hero of the berry world | WHIDBEY RECIPES

It occurred to me, as I sat at our Thanksgiving table looking at the usual bowl of cranberry sauce, that cranberries are probably one of our most underestimated fruits. Most of us, I suspect, only think of cranberries during these holiday weeks, and that’s a big mistake.

To bean or not to bean, that is the chili question | WHIDBEY RECIPES

Yes, I know Shakespeare is spinning in his grave, and I’ve been playing fast and loose with that quotation, but it was just too much fun to pass up after I read about the momentous decision made recently by The International Chili Society.

It’s not Eve’s fault apples taste wonderful | WHIDBEY RECIPES

And what did Adam say, when asked about biting into that forbidden fruit? Why, he blamed Eve, of course. “The woman whom thou gavest to be with me, she gave me of the tree, and I did eat.” (Genesis 3:12)

Never too much fruit for late summer recipes | WHIDBEY RECIPES

Right now, on one countertop and in the fridge there are pears, peaches and plums, keeping company with apples and berries. They are all ripe, ready and in need of attention.

Old school’s new life prompts edible memories | WHIDBEY RECIPES

If you’ve been driving in and out of Langley lately, on Langley Road, you may have noticed the unusual amount of activity in and around the old Langley High School building, perhaps wondering what was going on.

Autumn apples are perfect with cheddar, caramel | WHIDBEY RECIPES

Everywhere I go, I see them: the apples of autumn. Three of my neighbors have trees, loaded with ripe and ripening apples, many already falling to the ground, to the delight of the ever-present deer. And along the drive I take from our end of the island to anywhere else, apple trees dot the wayside, all currently heavy with fruit.

Back to school: good news for some, not so for others | WHIDBEY RECIPES

Back in one of my other lives, I looked forward eagerly to the beginning days of the new school year. I was a teacher, then, and couldn’t wait to meet my new batch of students. My own kids, of course, were moaning and groaning about having to give up their too short summertime fun and put on those stiff new “back-to-school” shoes and clothes.

A kitchen can also serve as a healing place | WHIDBEY RECIPES

It’s been a tough week, a strange, confusing, terrifying and very discouraging week. As remote as we are from the recent Colorado massacre, it’s impossible not to feel within ourselves some of the pain and suffering everyone involved there must be going through. We may never find out or understand what triggered such insanity in the previously brilliant mind of a seemingly promising young man, but the questions this event has raised may be with us for a very long time.

Sunshine ends famine, brings feast of wonderful things | WHIDBEY RECIPES

Are you ready for the onslaught? After the lousy June, slow springing spring, we’re suddenly thrust into summer, and not a moment too soon. However, it also means it’s time to prepare for the deluge of all things wonderful.

WHIDBEY RECIPES | Nothing to lose trying brain booster recipes

Thanks to readers, friends and family members (who are often trying to reform my eating habits), I receive a lot of food/health related information, which I appreciate even if I don’t always follow through with some of the suggestions.

Summer is a-comin’ in, eating habits change

Tuesday was officially the longest day of the year and the first day of summer, which means it’s time to celebrate, right?