Simple recipes with nourishing ingredients and pictures that tell a story.
March in New England is a fickle beast. Temperatures in the 60's with sunshine one week and 18 inches of wet, heavy snow the next, (great book reading weather!) I just finished a great little novel by Jenna Woginrich. The $4.99 ebook is called Birchthorn. It's suspenseful with great characters and plot twists. There's a scene in it where… Continue reading Potato Soup with Milk and Honey Bread
Autumn Olive (Elaegnus umbellata) is ubiquitous. Right now in New England the branches are heavy with speckled red berries. The fruit is tart like a cranberry and what pairs well with cranberries? Orange. For us, pancakes always start with flour, salt and baking powder. The juice of an orange is combined with milk and added to… Continue reading Orange and Autumn Olive Pancakes
October is upon us, which means pumpkin. We collect our ingredients in the sun strewn kitchen on this beautiful Sunday morning. Cinnamon, nutmeg, ginger and all spice speckled flour is incorporated into creamed butter and sugar. Alternate with pumpkin puree until mixture is smooth and orange in color. Chopped walnuts and a healthy dose of… Continue reading Pumpkin Walnut Loaf with Chocolate Chips
Here in New England, September is apple picking time. Out of all the fruits in this world, I like apples best. We chose a sunny day to go to the orchard to pick our share of Macs. Now, what to make? My usual would be the Blue Ribbon Apple Pie, always a favorite. Then there's the… Continue reading Apple Season
My mother-in-law has always had shelves upon shelves of cookbooks. Like me, she sits and reads these cookbooks as if they are novels, with pen and paper in hand to write down the shopping list for the week. A few months ago she gave me a few dozen of those cookbooks that she no longer… Continue reading Apple and Walnut Blondies
Mid-August=peaches. It was a hot day for peach and nectarine picking but we enjoyed walking through the rows of trees, heavy with fruit, at an orchard a few towns away. Once home, we got straight to work making a sort of shortbread cookie dough. Ethan likes to be the one that twists or "cracks the code"… Continue reading Peach Bars
Even though fall is a more than a month away, I'm getting my taste buds ready. Here we are combining hearty oats with crunchy apple bits and warm cinnamon spice. If you have an apple in your fridge, it's a sure sign that you are destined to make these cookies. Let's do it. The dry… Continue reading Oatmeal Apple Cookies
The inspiration for this recipe came while forest bathing, what the Japanese call shinrin-yoku, or the medicine of being in the forest. It is simply going out into the woods and just being; listening to the birds, watching the wind blow through the leaves of the trees, feeling the sun on your face and eating wild food.… Continue reading Wild Berry Lemon Cake
Last week I made Lemon Ice Cream. A delicious yet overpowering flavor if eaten alone, but when coupled with a vegetable and fruit studded waffle, it is pure perfection. Ice cream has become my hobby, there are so many flavors to discover. For the ice cream: Start by placing 1 1/2 cups each of milk… Continue reading Zucchini and Blueberry Waffles with Lemon Ice Cream
Mulberry (Morus rubra) is a deciduous tree that grows wild here in New England. If you're walking along and you see the ground covered in what looks like black berries, look up. The trees can grow up to 70 feet tall. The blackberry-like fruit is ripe for picking in early summer and varies in flavor from tree to… Continue reading Mulberry Rhubarb Crumb Cake
