I think it is just human nature for some people to not read instructions. To not read articles, blog posts (I learned that almost immediately), really much of anything.
I do read, I really really do.
Then sometimes my brain turns jelly to jam.
Meatless Monday this [click to continue…]
My favorite farmers market find lately – squash blossoms.
I didn’t plant any squash this year, so I have been
chomping at the bit patiently awaiting their arrival at the markets. Because I had the most wonderful flavored cheese waiting to pair with these little beauties. I brought them home and immediately got to work (they do not last long, use them same day if you can find them).
I have been [click to continue…]
My mom and I have been known to roast two or three heads of garlic and eat them for lunch. All of it, all the cloves. With crackers or bread.
Roasted garlic is [click to continue…]
It is officially summer.
Okay, not for another couple weeks, I suppose, but for me? Summertime is here.
We are having bright warm sunny days – mid eighties all this week – and light nights where we enjoy some good patio time.
The warmer temperatures bring cravings for lighter foods. What is the phenomenon that hot summer days = lighter appetites? Even if dinnertime is comprised of lighter fare, dessert is still a must, am I right?
The farmers markets are again the source of my delights – lusciously sweet Anjou pears eaten in the car on the way home. Several were saved long enough to create a smashingly impressive dessert that is so easy to make, with real simple ingredients.
Topping things with buttery caramel? Definitely.
Please visit me at Attune to see this summery recipe:
fresh gingered Anjou pear cobbler
June 5 is National Gingerbread Day.
While I would have thought this day would more appropriately fall during the holidays, I love all things ginger and ginger bread, so I [click to continue…]
This is absolutely, positively hands down my number one most favorite ice cream ever.
These flavors - sweet and salty, rich and savory, almost french toasty – are just so good together. Combining them into an ice cream has been on my mind for some time, and I am so happy with the result.
ginger maple miso ice cream
dairy, egg, and gluten free, vegan
2 (15 ounce) cans coconut milk (full fat)
1/3 cup maple syrup
1-2 tablespoons miso paste*
3/4 cup crystallized ginger, divided
*Begin with one tablespoon and taste – add more to your salty preference (I used two)
Pour coconut milk into blender. Add maple syrup and miso, blend on high until combined and foamy. Pour into ice cream maker, proceed with manufacturer instruction.
While ice cream is processing, chop crystallized ginger into small pieces.
When ice cream has formed (generally after 15-20 minutes), add 1/2 cup crystallized ginger pieces while machine continues to churn. Continue a couple minutes more, until ginger is fully incorporated. Transfer to freezer safe container, top with remaining crystallized ginger, and freeze.
Make this soon? I will bet you won’t regret it…
I think of her nearly every day, but I really miss my best friend Katie on this day.
I miss visiting my favorite city, and the adventurous escapades we had there.
I simply miss my favorite city. Still my favorite, but not the same. Katie no longer lives there, and the twin towers are no longer visible from her apartment window.
Eleven years ago on September 10th, I spent my very last day in [click to continue…]