I’m sure there are people who don’t like chocolate chip cookies – it’s just that none of those people are in my family. By popular demand, when I bake cookies, about half the time it’ll be chocolate chip. We’ve become quite picky about our cookies.
During the Midwest summer, it’s generally hot and often humid. I simplify my cooking in the hot weather: big salads, piles of corn on the cob, bowls of cool fruit, grilled meats. But sometimes we’ll get a burst of cooler air,
Rhubarb is a treat of the early spring, and my CSA was generous with it this year. While it’s long gone from the farm-stand, I kept a bit in my refrigerator, and produced these simple but delicious tarts.
Lots of people end up with refrigerators chock full but still can’t seem to pull a dinner out of it. Let’s say you’ve got 2 chicken breasts leftover from yesterday, or maybe a bit of cold beefsteak (but not enough for the whole family),
There are actually TWO seasons for raspberry here in SE Michigan, which makes me very happy. Summer berries ripen from early July until August, and I can sometimes find a few from local farmers. Fall berries, though, are more plentiful around here.
Today is one of my favorite days of the year… because it is the first day of #Choctoberfest 2016! Look for chocolate recipes to come in the next two weeks – oh, who am I kidding? I love chocolate! Look for more chocolate all throughout the year,
I get it, really I do: we’re busy. We’ve just survived September, which for families with kids often means getting used to new schedules, new carpooling arrangements, and new homework struggles. The weather is changing, too: crisp and chilly one day and hot the next.
We’ve been home from vacation for a few weeks, now. I’ve been making a LOT of bread from the wheat we brought back from Montana, including this no-knead bread. I’ve marked this particular post “Local Harvest” — while the wheat wasn’t grown in Michigan,