Anyone who has suffered with food allergies or sensitivities understands how difficult it can be to receive a definitive diagnosis and then move towards wellness – one step forward, two steps back; when it’s your child in the mix, the ante is upped big time.
These little corn cakes are quite tasty – we’ve made them during the winter months with frozen corn but I have to say, made with fresh, just-picked, milky sweet corn, a little splash of kefir for a bit of tang, a little heat from green chilies and topped with a guacamole veggie fusion – these are something really special.
Summertime and the livin’ is easy . . . isn’t that what they say? The Professor and I have certainly enjoyed this gardening season – digging, yanking, pulling, mulching and planting these past several weeks.
How fitting that a festival welcoming wine lovers from all over the nation is held every year on an island believed to be named for its proliferation of wild grapes when it was first discovered.
The Professor and I bought 40 pounds of Georgia peaches last summer and at the time, it seemed like a lot of peaches .
We managed to make it through The Professor’s first year of teaching at a new university – but wow, this year has sped by super fast!
We made it through winter and as I look out my dining room window, my tulip are blooming, the iris stalks stand high, the peony stems stand straight and tall like soldiers – buds will soon follow!
I celebrated a birthday last month and The Professor really hit it out of the park this year; we were supposed to make a trip to the East Coast but sometimes life just doesn’t cooperate like we think it should.
Who doesn’t love sweet winter oranges, especially when said oranges are zested and the tequila-sunrise-colored juice is hand-squeezed into a glass measuring cup – a few splashes of orange oil ripple towards the edge like ink dots.
It’s February, it’s Valentine’s Day week, it’s cold outside and there’s snow on the ground – pretty typical here in the Midwest.
These crab cakes are a spin on sushi – probably my favorite Japanese food. Gluten-free bread crumbs, snap peas, scallions and tamari replace traditional crab cake ingredients, the guacamole-wasabi and pickled ginger garnish give these crab cake bites a fresh twist.
Today began rather early – 3:30am to be exact; one of those nights where sleep is restless as I process the tasks completed yesterday as well as those left undone.
We’re in the throws of winter here in the Midwest – although we managed to dodge big blizzard, ‘Jonas’, of 2016 and for that I am grateful (I mean seriously, 40-inches of snow in 24 hours?
One last post for 2015; every year I get to the end of December and marvel at how fast the year sped by and then I scroll through my Instagram feed smiling at all the wonderful moments The Professor and I have experienced.
Is everyone ‘over the hills and through the woods’ on their way to Grandma’s yet? At the moment, The Professor and I are in the air on our way to Arizona to visit family for the holidays; I’m rocking out to Michael McDonald bringing it home with ‘Children Go Where I Send Thee’ and there are two puppies under each of our seats traveling with their owners seated behind us.
Twas the week of Christmas and all through the house . . . we’re racing around like a goose and a grouse .
Until a year ago, I had only used persimmons as table decorations but had never actually tasted a persimmon – even though I’ve lived here in Indiana for almost 20 years and persimmons are well-known in these parts.
A super quick and straight-to-the-point post for you today – pumpkin cheesecake! It took multiple failures and several online conversations with my friend Jenni but we finally have a pumpkin cheesecake worthy of any holiday table – or any type celebration for that matter.
The day began with sourdough pancakes, warm, aubergine cardamom plums and hot, caramel-colored coffee in a fancy new black and white cup; the last of the Sugar Maple leaves had fallen – thousands scattered across the lawn in varying stages of decay.
We don’t make casseroles very often now but I do remember making them weekly when I was a single mom; they almost always included canned cream of chicken or mushroom soup, a pound of protein in the form of chicken or ground beef and a frozen vegetable – usually carrots or corn.