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.
I’ve always cooked for pleasure, and part of that pleasure was anticipating the certainty of smiles of appreciation and enjoyment on our guests’ faces. However, yesterday morning, after an uncomfortable night of off-and-on painfull sleep, I was inclined to lay on the couch and binge watch something engrossing.