Light and Lively…oh wait, that’s a yogurt isn’t it?
You know how sometimes you’re just putzing around in your kitchen and you remember some ingredient that’s been in the pantry for a while? You meant to use it before now, really you did! A perfectly good, even wonderful, ingredient like that little tin of some special something, that interesting package of pasta, dried beans, a grain of some type, that pesto. Well in my case it was, and is, orzo. Continue reading
These cookies have Easter written all over them. Festive and rather stunning, if I do say so myself!
The Ma’amool mold with the tag.
A dear friend of mine is a treasure hunter. By this I mean she finds the most amazing treasures in any number of places…yard sales, estate sales, thrift stores, etc. She’s so good at it, that some of my most creative and interesting objects in the house are things that she’s found…everything from a hand painted swashbuckling hat holder to a  very cool and Don Quixote-styled metal horse sculpture. Last fall on my birthday, one of her gifts was an odd (to me), but really beautiful hand carved mold. Continue reading
We’ve had some fine Florida strawberries in the market lately and I wanted to make something special with them…at least special to us as we don’t eat dessert all the time around here. Enter the current issue of Bon Appetit, where I saw this recipe for shortcake that sounded intriguing and a bit healthier than some. Not that it has any ‘diet’ ingredients, or low fat this or that, but it incorporates ground almonds and oats into the batter…lovely! I tweaked it only a little in that I used half and half instead of cream because that’s what I had on hand. The result was really flavorful and not too sweet, with a coarser and more crumbly texture than the traditional biscuit or cake-y versions. We had some for dessert the first time, and then I realized I’d like it ever so much better for breakfast! I layered it with Greek yogurt instead of whipped cream and it was a really nice way to start the morning. Here’s the link to the original recipe, if you’d like to try it for yourself. Continue reading
bits and breadcrumbs 