I was recently visiting my oldest son’s home for an extended few days, my birthday present! I reveled in cooking and baking their favorites.
I’m the designated pie maker for our family gatherings, especially our traditional Thanksgiving gathering at my second to oldest sister’s home. The location and occasion are a legacy passed down through several generations in our family
The mornings these last few weeks have been divine: temperatures are in the 50s, the wind is an invigorating slight breeze, the storms are held at bay, and my shoulders need a slight shawl. What better weather is there than this to sit on the back porch, watch the dawn rise, and sip on a cup of smooth cappuccino without having to trek to the nearest coffee shop! And I can get my own free instant refills!
Nothing screams fall like warm caramel sauce!
Is your sweet-tooth craving demanding satisfaction but under these COVID-19 restrictions, you can’t run out to buy a treat and you don’t think you have the ingredients on hand to bake?
I realized in my my posting of recipes that I’ve not yet given a “how to”tutorial on making pie crust. My mom used to say that if we (her daughters) could make pie crust and cut up a chicken, we could cook anything!
Quite often at this time of year, when the days are starting to get shorter, but the temperature is still sizzling in the 90s at sundown, the last thing I want to do is cook supper.
I laughed out loud the other day when I saw a vegetarian restaurant promotion on the food network channel featuring roasted cauliflower
“Is there anyway you can mail me a peach cobbler mom?” That was my son’s plea who lives several states over.
I think of all things that show zest
For life, the dandelion beats the rest.
The little winged seed from its white fluff ball
Settle and grow with no urging at all.
Settle in most unlikely places
And soon there’s a crop of dandelion faces.