Whole Wheat Sesame Ginger Cookies (especially for ...

There’s not much of a storyline accompanying these cookies, which is something of a relief since it’s back-to-school week, and as much as I love  whimsically explaining the domino-like associations that constitute back stories, my brain is fried from just day two of providing nonstop explanations.  It’s always a little bit of a jolt at the beginning of the year, remembering that while our Kinder team bade...

Cantaloupe Cake Three Ways (Boston or bust sendoff...

You may be wondering why, rather than featuring an image that matches the title of this post, I’ve included a photo of a quixotic-looking, possibly English woman (actually, a New Englishwoman) bent on getting the best out of a cross between a hoedown and the Royal Ascot. It’s because, as excited as I am about the subject recipes, I’m more emotional about the inspiration behind them. My friend Mary, who has...

Resource: All-natural Authenticity, Rocky Plains L...

Today Dave and I found an incredible local foods supplier that is also an invaluable reminder to be ever diligent in our scrutiny of  food purchases. It’s a sorry state, but the truth is that today our we cannot afford complacent trust in potentially misleading labels, even those so wholesome seeming as natural, and even organic.  For my Colorado friends, this same farm store is also a genuine gem of a resource, one...

Before You Go Bananas: 3 Simple Rules

If you read this post (and thank you, as always, friends who do!), you’ll notice two things, one of which I should say up front, to be fair.  First, this is the inaugural post to showcase the blog’s new look (thanks so much to Dave for all the time, help and encouragement!)! It’s in-progress, and fingers crossed will continue to be ever-evolving, but hopefully the format is improved, more streamlined and accessible,...

Yummy crunchy oatmeal millet cookies

I am excited about these cookies, and this post! Although it has recently been kindly explained to me by a darling and esteemed writer friend that the word “yummy” really doesn’t belong in any recipe, given that if said recipe isn’t yummy then there really isn’t much point in making it, I can’t resist this title. First of all, millet somewhat fascinates me. How something so highly ingrained...

Quick post: clean and easy, versatile Thai sauce

Since I can’t take any credit at all for the recipe brilliance that motivates this post, it seemed sensible to make it a quick one, but I could expound upon it for pages with ease! Last week, we grilled pizzas with some friends, a summer tradition that must become a much more regular habit…yumm! We had three kinds of dough and a range of toppings, resulting in margherita, pesto, and Thai varieties. The Thai pizza...

Orange pineapple muffins and mini loaves (for Burk...

By now, anyone who’s been reading this blog must have just about had enough of at least two recurring threads: whole boiled citrus a la marmalade in baked goods, and pineapple-coconut. I’ve even found myself doing a little restless toe-tapping when I catch myself focusing on yet another variation of one of these veins. Impatience hasn’t been enough to counteract the fixations, however, so this week I gave in...

Because Tomato is a Fruit: salad with peaches, muf...

I was captivated, intrigued, and a tad skeptical when I saw the bright, luscious looking page spread  devoted to Summer Peach and Tomato Salad in last month’s issue of Cooking Light (June 2010). Slight wariness notwithstanding, I couldn’t wait to try it. It’s simple and brilliantly colorful: ripe peaches, a variety of tomatoes, and thinly sliced red onion tossed with a little vinegar, honey, and a small...