I’ve added another beet recipe to my tool belt. I was given a large box of large beets for my free community cooking class. We discussed how popular… Read More »
Jam… It’s like the most difficult canning thing I make. Why? Why!?… Well, I usually don’t want to add all that darn sugar. There’s way too much in most recipes and even when I buy “lower sugar” pectin, I still don’t seem to get thick jam.
Well fig harvesting time has come and gone again. It is so very quick. You either get the figs ripe and sweet and soft, or the birds do…and in a week or two, they are all gone for another year.
We are having a heat wave in Seattle. It’s unlike any June I’ve ever lived through. We have a joke “Jun-uary” because June is usually cold like January. We also have a saying that summer starts on July 5th, because it often rains the weekend of the 4th. This year it’s different.
Nasturtiums are an edible trailing flower in vibrant colors of yellow, orange, and red. They grow and re-seed very well in my front yard garden, so I’ve had… Read More »
“Do I see bacon? If so, you should include that in the title; bacon sells everything.”—a loyal fan/one of my best friends. I harvested all of the kale… Read More »
In September I was asked to teach 4 cooking classes at my local neighborhood community night (put on by a non profit and hosted at a church). I… Read More »
Well, it’s time to use up my frozen veggies from last year’s garden because this Winter was warm and short and our garden is starting to give us… Read More »
This soup has some cool textures going on. It’s part puree and part chewy chunks. I made it that way on purpose. I made this up from what… Read More »