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.
Eating goes beyond satiating hunger. It is savoring taste, colors, and aromas. Eating is a pleasure which speaks to the soul.
Today is my grandsons, Jack and Luke’s, birthdays. In their honor I’d like to share their favorite chocolate cake recipe.
While discussing favorite summer deserts with a foody friend, we decided that Tiramisu was a definite contender for a first-place summer desert.
Several of you requested the recipe for my blackberry cobbler after I posted a picture of it on FB for the occasion of my husband, Tim’s, birthday. I’m calling it “any fruit cobbler” because this same recipe and technique can be used for any fruit in season. I especially remember mom making peach cobbler and “toot” (mulberry) cobbler in Lebanon.