I love swiss chard. I love the way it tastes, the way it grows, and I love all the different things I can do with it. I love how every time we have swiss chard when someone is over, Joey tells the story about how when we went over to our favorite professor couple’s house…
daring to make cookies you buy at the store
So this month, it is cookies. The challenge was to create two store bought favorites, Pepperidge Farm Milano cookies, and Mallows. We could do both, or choose one. Since half-assed cooking experiences seem to be my specialty these days, I chose one. Not so daring, I know. But the tomatoes have blight, and Sadie has…
milano cookies
So this month, it is cookies. The challenge was to create two store bought favorites, Pepperidge Farm Milano cookies, and Mallows. We could do both, or choose one. Since half-assed cooking experiences seem to be my specialty these days, I chose one. Not so daring, I know. But the tomatoes have blight, and Sadie has…
tangy frozen greek yogurt
I made pies on Friday. There were friends coming, and I was in the mood to make pie. I made two pies. The first was a peach creme fraiche pie that smitten kitchen wrote about last week. This is a pie you should make. The second was blueberry rhubarb. The filling was so good, tangy…
tangy frozen greek yogurt
I made pies on Friday. There were friends coming, and I was in the mood to make pie. I made two pies. The first was a peach creme fraiche pie that smitten kitchen wrote about last week. This is a pie you should make. The second was blueberry rhubarb. The filling was so good, tangy…
- « Previous Page
- 1
- …
- 142
- 143
- 144
- 145
- 146
- …
- 166
- Next Page »
Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 