“Did you forget anything?” Jim asked as we were bringing filled dishes to our Thanksgiving table. “Nope, it’s all there!” says me. Hours later, as we’re putting away the last platter, he spies the three Delicata squash tucked up at the end of the counter,…
Our neighborhood is bursting with a bumper crop of feijoa, also commonly called “pineapple guava”. Many Piedmont landscapes have multiple plantings of this evergreen shrub due to its hardiness, showy flowers throughout the spring, and finally the delicious fruit. My neighbors have begun shying away…
This is a favorite cake that’s versatile and makes the most out of fresh summer berries. It’s quick to pull together with ingredients usually at hand – plus the fresh berries. Truth be told, I go weak in the knees for pretty much berry-anything this…
Could Nanaimo Bars be having a “moment”? If you are not familiar with this treat originating from the British Columbia city bearing its name, it’s not too soon to start thanking me now. These no-oven-required sweet treats have been a family favorite for years. Decades…
There is so much to love about this chewy, chocolate-y, colossal cookie! It whizzes up quickly in the food processor with a few ingredients you are likely to have on hand. Following a quick shaping and baking, you are happily munching a warm cookie –…
Piedmont persimmons are a thing. In my short block of the neighborhood there are trees of two common varieties, Fuyu and Hachiya. The Fuyu variety are the short, squat shaped ones meant to be eaten when still crisp. They’re sweet and delicious out-of-hand, used…
Crisp autumn air means the start of baking season for me, although I can rationalize a quick baking project on even the warmest summer days. In our house cookies reign. I saw this recipe in a recent newsletter feed and it got me thinking…
These made-from-scratch pancakes take only a few minutes of preparation and take full advantage of the height of berry season. They are a perfect solution to satisfying a sweet tooth without heating up the kitchen with a full out baking project. I had originally…
A VEGAN recipe? Well yes, but I haven’t done a 180-degree turnabout from my preferred eating habits. I recently created this egg and dairy-free recipe for a hostess gift to a dear friend who is seriously allergic to both. I brought them to a…
Celebrations for Lunar New Year begin on February 16, 2018. Commonly known as Chinese New Year, this Year of the Dog marks the 4,715th Chinese Year. I always enjoy the celebrations and festivities surrounding Chinese New Year, and appreciate they go on for a…