making life delicious blog
This year the squash were a big surprise all around. We planted just three kinds of zucchini squash (dark green, yellow, and light green), and of the three, only the yellow managed to survive the onslaught of the squash vine borers. We’ve had yellow zucchini coming in pretty regularly since mid July, and we’ve made [...]
With wide eyes and a booming voice, Top Gun shouted, “Mommy, are you making stones? I love those!” Our boys adore scones (even if they still can’t say it) and with all the excitement in the kitchen you would think some fabulous dessert was in the works instead of simple gingerbread scones for breakfast. After [...]
For the Daring Cooks September challenge, we made vegan dosas adapted from the reFresh cookbook by Ruth Tal. Fresh is a popular chain of vegetarian/vegan restaurants in Toronto, Canada with three published cookbooks teaching how to cook Fresh food at home. Our host Debyi of Healthy Vegan Kitchen chose this fun challenge for us, and [...]
A couple weeks ago I scored a deal on bananas—14 overripe bananas in a bag for $1—and bought a bag with plans to make muffins, smoothies, and freeze a few, only none of them made it to the freezer because we used them up. I had wanted to try this banana bran muffin recipe from [...]
Cornbread is a staple of Southern cooking, and it made regular appearances at our family table when I was growing up. I don’t remember my mother ever diverting from her standard cornbread recipe; it was always the same warm, comforting bread we enjoyed with beans and other foods. Last week I planned to make a [...]
It’s here! This week we celebrate my third blog anniversary and my birthday. January 7, 2006 was the day I found the first comment on my little online cooking database—it had been there for a couple weeks—and suddenly I realized I had a cooking blog. It’s also the day I found out I was pregnant [...]
Thanksgiving day breakfast is made to be special, especially if you have family or friends visiting, but it doesn’t have to be difficult or time consuming. In fact, we try to keep breakfast simple on big feast days just because we have so much other cooking business to attend to. Often I make breakfast the [...]
Weekday morning breakfast is usually a quick affair for us with leftovers from the weekend or perhaps cereal with fruit. But today we woke up to ice on the roads and an announcement that schools were closed, so I decided to do something fun and make muffins. The recipe comes from Michael’s mother, a variation [...]
Pan de yuca is a little crescent-shaped bread that I enjoyed while living in Colombia. The bread, which is also common in other Andean countries, has fresh cheese and yuca flour as the main ingredients. The flour comes from the root of the cassava plant and has a texture very much like cornstarch. It is [...]
This weekend we’re leaving for our annual vacation to the family camp in the Adirondacks. We’ll enjoy a week of fishing, hiking, and playing at the lake, as well as some good family cooking by Michael’s mom. She fixes these for us every year when we visit and it’s rare to have any left after [...]
It's spring in the U.S. and the following foods may be in season in your area:
artichokes, fennel, fiddleheads, radishes, broccoli, rhubarb, kale, cresses, spinach, spring lettuces, chard, cabbages, chives, cilantro, collards, tatsoi, mustard greens, spring onions, asparagus, rosemary, wild garlic, ramps, strawberries, blueberries, cherries
Eat fresh seasonal produce to stay healthy and help your food budget.Learn more about seasonal and sustainable cooking at Sustainable Table - In the Kitchen.
