I have always struggled to keep my rosemary plants alive over the winter months. Basically it seems a lost cause to continue to try to winter over that particular plant in the house. I can’t tell if I over-water or they just don’t get the sunlight they need. In the past I’m pretty sure they died due to over-watering. All my other plants seem to enjoy moist soil. Most herbs don’t like to keep their feet wet, but they survive with some even thriving. Rosemary, however, is a very unhappy winter visitor to my home. This year, I kept the water to the minimum. Maybe keeping them a bit too dry?
The plant dried up looking like I left it in the desert. I had been doing so well with it too! This year was “the year” I thought. I usually don’t get this far, with my rosemary plants dying before Christmas. This time, we made it to February. Everything looked okay. Then, the other day I glanced at the plant Read More…
I know, I know, Valentine’s Day is just another “Hallmark” holiday, one that is just there for commercial purposes instead of having any real
significance. In fact, it seems the legend behind the whole Valentine’s Day is murky and filled with speculation of it originating from Catholic saints to pagan fertility festivals. Interestingly, the idea of a “Valentine’s card” goes all the way back to the middle ages. Even with all this shadowed past and profitable present, I still love Valentine’s Day simply because that means making so many cute crafts and yummy food creations!
We are a household that doesn’t save saying “I love you” for just the one day a year. We do however get a little cute and creative for this holiday because, why not? Why not make a funny card or bake a fabulous cake to celebrate?
One of my all-time favorite Valentine’s Day recipes is our cute-as-a-button heart-hand pies! These are so fun to make as a family and are a delicious way to celebrate!
Another over-the-top Valentine’s Day recipe that we have baked for the past three years is our cranberry pound cake – a great treat with it’s sweet yet sour component. The tart cranberries in the super moist, super buttery pound cake is a huge hit and I am always asked for the Read More…
Lately I have been reading and rereading one of my favorite cozy mystery series, Tea Shop Mysteries, by Laura Childs. She is one of my favorite writers and I adore her Tea Shop books that bring me back to my visits to Charleston, South Carolina. Set in the old part of town, the main character owns the “Indigo Tea Shop” and always seems to stumble upon dead bodies. With the help of her tea shop employees and good friends, no murderer gets away! Her tea menus always have me drooling over not only the amazing teas she serves but the food and desserts served to her patrons. The latest book I read was her Tea Shop Mystery #12 Scones & Bones that had me thinking of delicious scones the whole time.
Contrary to popular belief, scones do NOT have to be dry, crumbly bricks that have no taste! Scones can be light, fluffy pillows of perfection with sweet or savory ingredients. They are perfect with a cup of tea, as a breakfast, lunch, snack, or dessert treat and very easy to make.
Since this book had me drooling over scones, I decided to make a batch this weekend. My pantry was in short supply and I didn’t want
a traditional sweet scone, so into the fridge I went. We had a leftover package of sliced deli ham as well as half a bag of shredded cheddar cheese. PERFECT!
I was so excited when I saw dandelion greens in the local Market Basket this weekend! These are a terrific leafy green that you should be eating as they are rich in minerals, super high in vitamins, have potassium and manganese and lots of other good-for-you nutrients. Bonus? If you have a “clean yard” meaning you don’t use any chemicals, you probably have an abundance of these greens in your own back acre!
As we are renting a place for the next few months, I don’t have access to those “pesky dandelions” so I was happy to see they are available at my local supermarket. One thing to know about dandelion greens is that they are bitter. The younger greens tend to be less bitter but then you are gathering little greens all over your yard. Most often the ones you Read More…
Hard boiled eggs are one of those simple yet frustrating foods to make. Boil them too long and the yolk becomes chalky and dry and has an unappetizing green or brownish color. This is especially bothersome when you are boiling lovely farm fresh eggs with that bright yellow/almost orange yolk that you want to preserve for your dishes like deviled eggs, egg salad, or just to eat as a snack. Boil them for not enough time and the yolk might not be firm enough. Good for some things like a cob salad, but not everyone wants a runny middle.
A well boiled egg will also be more likely to peel easily, while under or over boiled eggs tend to stick to the shells causing you to be Read More…
I am someone that almost always skips breakfast during the busy weekdays. I’m either rushing to get to work or too distracted to think of something more than a quick muffin or bagel. Lots of carbs and all the rushing around usually leaves me hungry by 10am. Too early to eat my lunch, so I wind up snacking. I’ve been trying to do better and my idea is to start making an easy, healthy, protein packed breakfast that I can eat and be satisfied with until lunch.
Eggs are my go-to protein breakfast that can hold me over but I never have enough time in the mornings. I have made the cute little breakfast egg cups in the past (check out my good recipe here: Ham and Egg Muffin Cups) but they honestly take too much of my weekend time. I needed something that was a “quick, throw it all together” kind of prepped item that would last me the whole week.
Bonus……….my brilliant ah-ha moment idea also is a great way to clear out the left over side dishes from the weekend that are lying around in the fridge.
Enter………the Sunday Frittata!
A frittata is an easy baked egg dish that requires no crust and is a Read More…
We love veggies in our house but there are a few veggies that everyone seems to turn their nose up to unless they are cooked in a VERY specific way. Cauliflower is one of them. I personally could eat it in a multitude of ways (I love it raw but then I’m basically burping it up all day so unfortunately I have to cook it) but in order for anyone else in the house to eat it, it must be oven roasted with parmesan cheese. Oh but wait. Not even the good, freshly shaved off the block parmesan cheese. It must be…gulp….shaken out of those plastic containers.
Actually, that isn’t so bad if you find a good brand that is really using parmesan cheese! So anyway, I have had to be creative in my veggie Read More…
It’s Maple Season in New England! We use maple syrup in a lot of our baking and cooking, not to mention on top of breakfast items, and love it when we run out right when the fresh stuff is coming from all those sugaring houses in the area. We were able to pick up a FRESH quart the other day and I have been in the baking mood ever since. We have usually done our own sugaring, but this year just didn’t have the time. Want to do your own sugaring at home? Check out my past blog post on sugaring where you will find a great book on the subject.
I have been craving muffins for some reason lately and thought that a classic maple and walnut muffin would be a perfect way to start off our Sunday morning!
This is a super simple recipe that uses real maple syrup in both the muffin batter and in the topping. These muffins are fluffy, moist, Read More…
We have been trying to eat healthier but we have had some intense cravings for something sweet lately so that is where this concoction came from. I always have some frozen ripe bananas in the freezer so recipes like this are a quick and easy fix when we need something on a weeknight to satisfy us. Nothing goes together like peanut butter and bananas, except maybe a little chocolate! These are terrific bars that go together super fast and make you feel like you are indulging but are actually getting some power from protein.
Toss all the ingredients together and bake for 25 minutes and you Read More…