From The Geranium Farm
A Second Crop of Daily eMails from
Nonfiction, Religion & Spirituality, Inspiration & Meditation, Spirituality
| Author: | Barbara Cawthorne Crafton | ISBN: | 9780898697575 |
| Publisher: | Church Publishing Inc. | Publication: | October 1, 2003 |
| Imprint: | Church Publishing | Language: | English |
| Author: | Barbara Cawthorne Crafton |
| ISBN: | 9780898697575 |
| Publisher: | Church Publishing Inc. |
| Publication: | October 1, 2003 |
| Imprint: | Church Publishing |
| Language: | English |
The Geranium Farm Cookbook is a collection of recipes and lore offered by The Geranium Farmers, the 10,000+ members of the worldwide virtual community of spiritual seekers created by Episcopal priest, author, lecturer, and spiritual director Barbara Cawthorne Crafton. As "farmers" began sharing recipes with each other via the e-mail list and the Geranium Farm website www.geraniumfarm.org. the idea for a cookbook was born. Because Barbara Crafton devoutly believes in the "life is short?eat dessert first" school of theology, the desserts section is first and longest. Each recipe in the book includes a description of how the recipe came to be part of the writer's family or what traditions surround its use. Each of the main dish recipes has a wine suggestion accompanying it, recommended by the executive chef at a noted restaurant in North Carolina's Smoky Mountains. And interspersed among the recipes are meditations by Barbara Crafton on food, cooking, and community.
The Geranium Farm Cookbook is a collection of recipes and lore offered by The Geranium Farmers, the 10,000+ members of the worldwide virtual community of spiritual seekers created by Episcopal priest, author, lecturer, and spiritual director Barbara Cawthorne Crafton. As "farmers" began sharing recipes with each other via the e-mail list and the Geranium Farm website www.geraniumfarm.org. the idea for a cookbook was born. Because Barbara Crafton devoutly believes in the "life is short?eat dessert first" school of theology, the desserts section is first and longest. Each recipe in the book includes a description of how the recipe came to be part of the writer's family or what traditions surround its use. Each of the main dish recipes has a wine suggestion accompanying it, recommended by the executive chef at a noted restaurant in North Carolina's Smoky Mountains. And interspersed among the recipes are meditations by Barbara Crafton on food, cooking, and community.
