Roasted Tomato Red Pepper Soup
Shhh, fall is coming. In some ways, the transition to fall is subtle. An orange leaf here, a cool night there. In other ways, it may be sudden. Bam—the…
Read moreShhh, fall is coming. In some ways, the transition to fall is subtle. An orange leaf here, a cool night there. In other ways, it may be sudden. Bam—the…
Read moreI just got back from a great event—the American Cheese Society conference, in Des Moines, IA. In addition to lots of great cheese, there was fine charcuterie and other specialty…
Read moreI was hungry and tired and my spirits were low, For I got neither whiskey nor cordial. I hadn’t heard the old Irish folksong in years, but making…
Read moreYou may already be somewhat familiar with today’s Butter Lettuce Strawberry Salad. There is a popular version circulating on the internet, prepared with spinach. But I prefer my mother’s version–made…
Read moreCan the weather have multiple personality disorder? We had frost last week, shorts weather over the weekend and next week will plunge back to highs of 50-something. I am going…
Read moreI am particular about my fruit pies. The fruit must be tender, the flavor, sweet-tart. But especially important is the ratio of fruit to crust. I expect the two to…
Read moreEating local is in. At least during the summer. Winter can be another story… it probably calls for a lot more root vegetables than most people are comfortable with. But…
Read moreI grew up in the days of mushy vegetables. Lifeless carrots. Floppy green beans. Broccoli you could wring water out of. “Walking barefoot to school…” my kids would taunt now.…
Read moreNow that we’ve had a few cold days, I can feel winter in the air. I love the change of seasons (especially when it follows a long autumn) with winter’s…
Read moreIt seems like just yesterday when I announced I wasn’t ready for fall. And now fall is preparing to move on–a burst of color and host of pumpkin recipes later. …
Read more