© 2008 Miri Rotkovitz

Still not sure how you're celebrating Mother's Day? Hop to it and treat Mom right! This Easy and Elegant Brunch Menu will make her think even her notoriously procrastinating kiddo has had her special day in the works for ages. If you don't have a gift yet, try this list for inspiration. No time to shop? Overcompensate by ordering something online, picking up flowers, and making a gift certificate for the in-transit present. Your handiwork will probably remind Mom of when you were little and and presented her with homemade potholders and popsicle stick picture frames. Your little gift certificate might even seem charming and planned if you prove you're a grownup, break out the good china, and set one beautiful brunch table.

© Earth Mama Angel Baby

With Mother's Day fast approaching, it seems a good time to talk about moms-to-be, new moms, their little ones, and of course, herbs. We've long known how important sound nutrition is to good health, and pregnant moms constantly hear that what they eat plays a big role in their babies' development. Now, scientific studies are increasingly demonstrating that what goes on our bodies can also impact our health, and that of our little ones. In the meantime, recent news reports about dangerous phthalates and parabens in body products, toxic baby bottles, and health concerns related to chemical exposure have lots of families worried, and may be particularly overwhelming or perplexing to new and expectant moms. Making the switch to safer products is a great idea, but where should you start?

Happily, there are companies share these concerns, and have devoted themselves to offering truly safe, eco-friendly products. Earth Mama Angel Baby© has staked its reputation on creating high-quality, organic, herb-based body products and teas specifically designed to meet the special needs of expectant and new moms and their babes. Recommended by midwives, moms, and doctors alike, Earth Mama's product line includes offerings for pregnancy, labor, postpartum recovery, breastfeeding support, and baby care. Perhaps most importantly, the company employs a keen understanding of both intergenerational herbal wisdom and modern science in developing its pregnancy-safe products. In an effort to highlight the importance of toxin-free skin care, they've put together the I Love My Mama™ Gift Set, just in time for Mother's Day. Perfect for both expectant and new moms, it includes an herbal foot soak, mint lip balm, aromatherapeutic Happy Mama Spray to fight both the queasies and the baby blues, a luscious body butter, and a nipple butter that's safe for nursing babies.

Of course, since this is primarily a culinary site, I'd be remiss if I didn't mention Earth Mama's teas. Pregnant moms may contend with nausea, heartburn, or insomnia, but can't usually rely on conventional medications, or may be reluctant to take even those deemed "safe." Brews like Morning Wellness, Peaceful Mama, and Heartburn Teas address these "normal" pregnancy-related discomforts safely, effectively, and -- according to the mamas who use them -- tastily.

© 2008 Miri Rotkovitz

If you're celebrating Cinco de Mayo, you may be looking forward to a spicy, chile-filled repast. Why not follow that fiery food with this palate-soothing Vanilla Bean Rice Pudding, topped with fresh mango?

Though there's lots of buzz about Madagascar and Tahitian vanilla nowadays, the vanilla bean -- an edible pod from the vanilla orchid -- actually originated in the Americas, and was first cultivated by Mexico's indigenous Totonac. Aztec conquerors were smitten by vanilla, and incorporated it as a highly-prized flavoring for cacao.

Historically, vanilla was valued both for its aphrodisiacal and medicinal properties, and was considered an effective stomach soother. So, if you happen to wake up with a tequila-fueled hangover, this vanilla-infused take on arroz con leche might just make a perfect breakfast, too.

© 2008 Miri Rotkovitz

Ever find yourself tossing herbs that went bad in the fridge before you could use them? I hate to think of how often I've stowed away leftover herbs, with lofty plans to use them all up in herbed lemonades, spunky vinaigrettes, or inventive little salads, only to fish them sheepishly out of the refrigerator once they're no longer recognizable.

Part of the problem is that certain herbs, like basil, don't much like the chilly atmosphere in the refrigerator. Others need to be kept cool, but require moisture and protection. The wet paper towel and plastic bag trick is one way to go, but it's not very elegant or eco-friendly, and doesn't solve the out-of-sight-out-of-mind dilemma. A much nicer option is Keeping Herbs Fresh, Bouquet-Style. Set those herbs in a glass of water, and you're bound to use them, because they'll stay fresh and enticing -- and you'll see and smell them.

Pick and arrange your containers well, and as a bonus, your herbs will also make a decorative (not to mention very affordable) alternative to flowers. The grouping of basil, mint, and rosemary on my desk right now looks so nice I can't help but feel like a bit of a domestic diva. And the combo is seriously aromatherapeutic, too. Only trouble is my cat seems to like the setup too, and keeps stopping by to snack on the basil and mint. I suppose I'll have to start growing some catnip. It is related to mint, after all.

© 2008 Miri Rotkovitz

A couple of days ago I was bemoaning the injustice of the persistently rainy weather. Then I read a blog a local farmer had posted a few days before the rain started. The unseasonable warmth and lack of rain I'd enjoyed so much before the rain came was actually not so good for farming. The ground was parched, delicate plants were having a tough time in the sun, and the farmer had to start irrigating the fields months ahead of schedule. I felt very silly for complaining about the rain. What's good for farmers is good for us. And I'd happily trade some sunny days if it means produce can grow better, small farms can thrive, and Roasted Spring Vegetables With Garlic and Thyme can stay on the menu.

© 2007 Miri Rotkovitz

A week ago, I finally felt like spring had arrived. It was sunny, and warm enough to venture out in just a sweater. Tulips and crocuses were blooming all over the neighborhood, and I saw the season's first rhubarb and strawberries in the market. Then Mother Nature turned fickle, at least in my neck of the woods. For the last few days, it's been cold and windy, and the rainy day novelty has totally worn off. At least I found a gorgeous bunch of basil, which means I can dine on Bucati With Basil Pesto and Peas. It may be gray outside, but there will be enough green on my plate to tide me over until the sun breaks thorough the clouds and spring reappears in earnest.

© 2008 Miri Rotkovitz

Like lots of Americans, I'm a big fan of chocolate chip cookies. But keep those big, buttery, ultra-sweet, gooey-chipped, warm-from-the-oven cookies to yourself. Strange as it may seem, my favorite recipe is the one my Aunt Clara used on Passover. I used to wonder if my love of these cookies was primarily sentimental. Then I took them to a summertime cookout, and watched in amazement as a bunch of burger-stuffed people forgot how full they were and devoured every last cookie. A few swore they tasted like cookies they'd enjoyed in Italy, likely thanks to the ground hazelnuts in the recipe. Everyone was floored when I revealed that the cookies were made with a Passover recipe. Whether or not you keep kosher or observe Passover, these Passover Cinnamon Chocolate Chip Cookies are great if you like a crunchy cookie with an almost shortbread-like crumb. You can leave the cinnamon out if you want to taste the original recipe, but let's pretend you didn't hear that from your Guide to Herbs and Spices!

© Flickr user *L*u*z*a*

Sure they're little, and we use them in relatively small quantity, but herbs and spices are proof positive that tiny things can make a big impact (just try to cook without them!). What holds true in the kitchen applies to eco-friendly changes as well. In honor of Earth Day, here are some little ways to help the planet year round -- and enjoy your herbs and spices, too!

Fresh herbs are delicious, but at most supermarkets, even the organic varieties turn up in small plastic clamshell packages. Sure, you could recycle, but the packaging is wasteful nonetheless. And odds are, those herbs had to travel pretty far, so not only will they have a pretty big carbon footprint, they won't actually taste all that fresh. Instead, head to a farmers' market or buy into a Community Sponsored Agriculture (CSA) program, and get your herbs locally, straight from the source. Or, go super green, and try growing your own organic herbs at home. Newbies and seasoned gardeners alike can enjoy nature on the windowsill with the Olive Barn Organic Herb Trio. The set comes with 3 ceramic pots, a matching tray, environmentally friendly WonderSoil®, and growing instructions. Best of all, Olive Barn lets you pick your own organic herb seeds from Seeds of Change. Choices include Cinnamon Basil, Dukat Dill, and Summer Savory.

Unless you live in the tropics, growing your own spices is a lot trickier. But next time you go shopping, you can opt for organic spices. Because they are non-irradiated and grown without dangerous pesticides, choosing organic spices means you'll not only help protect the health of the environment, but of the growers who'd otherwise be exposed to the toxic chemicals used in conventional farming. Frontier Organic Spices has an incredible selection, and their products are available online.

Green your bathroom and reward your eco-friendly efforts with some spa-like, herb- and spice-infused indulgences. The Pangea Organics line of organic skincare uses ingredients like thyme, mint, cardamom, and lemon balm for their aromatherapeutic and skin-enhancing properties. Now the products -- which are free of petrochemicals, parabens, GMOs and synthetic chemicals -- come in biodegradeable, plantable packaging that is embedded with organic seeds, including sweet basil. Now that's my kind of recycling.

© 2008 Miri Rotkovitz

I don't think I've ever met anyone, regardless of culture or religion, who didn't like matzo balls -- and who didn't have a firm opinion as to their ideal size and texture. I've also never seen anyone take a bite out of my mother's matzo balls without swooning a little. She makes them from a family recipe that's been passed down from mother to daughter for as long as anyone can remember, and until now, it's been a secret. But what makes these matzo balls unusual is also what makes them perfect for this website -- they're flavored with nutmeg and parsley. So, after years of meeting Seder guests' exclamations of "MMMM....Oooh, what's in these matzo balls?!" with cryptic answers and a coquettish smile, my mother asked when I'd be putting the recipe online. You, dear readers, are the very first outside of the family to receive this recipe.

As for texture, our recipe is sort of a sinker-floater hybrid: light and fluffy on the outside, a bit dense on the inside. Of course, in every batch there are a few renegade matzo balls that turn out either totally fluffy or totally dense. We also rebel on the size end -- we prefer a bunch of walnut- to golf ball-sized matzo balls, instead of one giant softball-like monster.

I've heard of using seltzer to make matzo balls really fluffy. I saw a recipe ages ago that involved separating the eggs, whipping the egg whites, and folding them back in, souffle-style. Seems a lot of work for a rustic dumpling, though. How much you handle them, how long you chill the mixutre, and whether you use oil or schmaltz (or that icky partially-hydrogenated fake schmaltz) when you're forming them also makes a difference.

For what it's worth, James Beard Foundation VP Mitchell Davis (one of my old bosses, and a terrific cook), maintained in his very funny cookbook The Mensch Chef that achieving consistently fluffy matzoh balls probably requires a little bit of divine intervention. This is NOT a guy who's otherwise mystified by culinary technique or food science, so I suppose that's saying something...

© 2008 Miri Rotkovitz

Once upon a time, spices were considered so precious, and had such tremendous monetary value, that they were sometimes used to pay rent, curry favor with authorities, or even settle taxes. Alas, if you've got to send a tax payment with your 1040 this year, I'm sorry to report that U.S. Federal Government isn't the least bit interested in receiving the contents of your spice cabinet as payment. On the upside, refunds (or that economic stimulus package, I hope) won't arrive in the form peppercorns either.

After you get those taxes (or extensions) filed, breathe a sigh of relief, and treat yourself to a snack. These Herbed and Spiced Goat Cheese Buttons are incredibly simple to prepare, and go great with a celebratory bottle of wine. Serve them with crackers and dried fruit, and muse with friends about how centuries ago, having the means to roll your goat cheese in spices with abandon would have meant you were very rich indeed. No matter what your AGI may indicate.