Produce-ing out of the box

Even reclusive people — homebound due to a pandemic — can go stir-crazy.

I’ll admit, as a recluse, I was likely not as opposed (though still as discombobulated, mentally) by the imposed exile to which we had surrendered in March. I’m fortunate I can work from home (and am rarely bored here), and . . . → Read More: Produce-ing out of the box

Waiting out a summer pudding

Summer pudding has long been on my “to-make” list. A well-known dessert among the British, I don’t know that too many are aware of it here, although it has been featured on cooking shows and in magazines. I’ve seen just enough about this simple, but unique dessert that I knew I wanted to . . . → Read More: Waiting out a summer pudding

Scone of the Month: Toasting coconut, raspberries, white chocolate

Three tastes had been on my mind when I made scones in July — coconut, raspberries and white chocolate. These had, in fact, been on my radar since wintertime,  when contemplating scone flavors. This trio of tart berry, soft sweet chocolate and nutty shreds of coconut seemed idyllic together in a scone.

I . . . → Read More: Scone of the Month: Toasting coconut, raspberries, white chocolate

Cookie of the Month: Shooting for the stars

The Fourth of July has always had even my reclusive nature upended, getting into the spirit of potlucks and family or community gatherings. For the last several years, I’ve trotted out some dessert recipes with Independence Day flair and ventured out of my house for a neighborhood potluck, resplendently held in the beautiful . . . → Read More: Cookie of the Month: Shooting for the stars

Baked Sunday Mornings: Jamming with a breakfast bar

I have plenty on my plate, but I’ve enjoyed adding trying out the recipes from Baked Sunday Mornings to my “to-do” baking schedule. It gives me a chance to attempt things I might not have otherwise and share with fellow bakers the results! While I cannot commit to making each recipe on the roster, I . . . → Read More: Baked Sunday Mornings: Jamming with a breakfast bar

Bread of the Month: Gobbling a strawberry cobbler

Sometimes, it’s good to see red. Strawberry red, that is. Spring months usher in that beautiful ruby across California fields and farmers market tables. This year, with all the rain, the berries are big, beautiful and bodacious, and you make room in your life/schedule/oven/fridge for any and all ways to use them.

A couple of . . . → Read More: Bread of the Month: Gobbling a strawberry cobbler

Guest Kitchen: Presenting Pavlova to a ballerina

When I first began conversing with Al Dente Floyd at work, he gave me his mother’s phone number, saying, “Since you do the food thing, you might want to talk to her — she has a lot of recipes.”

But, he admonished, “Whatever you do, DON’T talk to her about the ballet.”

What?!?!

Al Dente . . . → Read More: Guest Kitchen: Presenting Pavlova to a ballerina

Bread of the Month; Shifting on shortcake

The strawberry shortcake I grew up with and loved was always more cake than short. That is, a golden vanilla layer cake like those found frosted for birthdays, but without the icing, soft and fluffy, easily absorbent of all the succulent red strawberry juices circulating over and under it.

I think this is the . . . → Read More: Bread of the Month; Shifting on shortcake

Bread of the Month: Considering a muffin with flax appeal

I’m not sure where flaxseeds currently sit among the healthy food trend “it girls.” For awhile, it was nearly insisted upon to put flaxseeds, flaxseed oil, flaxseed meal or some other interpretation in nearly everything, from cereals to smoothies to breads. I believe now that chia seeds are claiming more attention, but I don’t keep . . . → Read More: Bread of the Month: Considering a muffin with flax appeal

Bread of the Month: Planning tea -- and scones -- for two

Sometimes I get weird ideas. Actually, I get weird ideas most of the time, but I only act on a portion of them. When I decide to act on one of my curious notions, it’s as if I’ve signed a contract…it’s odd. I am as unyielding on myself as if the world expected me to . . . → Read More: Bread of the Month: Planning tea — and scones — for two