So I’ve written a book! A couple of years ago, when I thought about the possibility of writing a book, I thought of it more as an exercise than a reality. I was absolutely sure that it would never go anywhere, but I thought it would be good for me to follow through and see…
how to freeze corn
I’m relieved, because of course I love them, and I’m glad to have them home and all that. But really, honestly, I just don’t know how I would have shucked all this corn by myself. Rosie has recently inherited Maia’s little ipod shuffle, and Maia loaded it up for her with Lady Gaga and Abba…
buttermilk corn cakes
I think it’s time to get him a desk. I didn’t know where we would eat breakfast. But the light was coming in just so on all the paints and papers, and so I ignored his mess and made my own. I knew that we had the whole day to clean up, and in our…
street corn on the kabob
Well, here we are. It’s week two of summer fest, and I don’t even know what’s going to happen. It could really get crazy. Week one was a such a flurry of cukes and zukes inspiration. I will never wonder what to do with a zucchini again. This week, we’ve moved on to another vegetable…
maple cornbread
Maple Cornbreadadapted from the King Arthur Flour Baker’s Companion 1 cup (4 1/4 ounces) all-purpose flour1 cup (4 3/4 ounces) yellow cornmeal1 tablespoon baking powder1 teaspoon salt1 cup buttermilk1/4 cup maple syrup4 tablespoons butter, melted2 large eggs Preheat the oven to 425 degrees. Lightly grease an 8×8 inch square or 9-inch round baking pan. In…
Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 