Now that I’m in the home stretch for summer break, hopefully I’ll have some more exciting ideas to work with soon. Be on the lookout!
Now that the weather is getting warm and here in Tennessee we’ve already had more than our share of 80+ degree days, I know everyone is chomping at the bit for some good soup recipes, right? No? Oops, sorry.
This is perfect spread on biscuits and I’m sure would be just as amazing on toast….but would also be perfect on ice cream or stirred into yogurt. Or you could strain the syrup from the berries and use the berries on a PB & J and add the syrup to club soda or milk for a sweet beverage. The possibilities are endless!
Tell me the truth….are you a Brussels sprouts hater? I know…ahem,knew a lot of them. The reason I say knew is that every Brussels sprouts nay-sayer that has tried my tasty Brussels sprouts and bacon has been converted.
They’re actually pretty easy, and totally worth the effort. I decided to make these after our visit to Julie Darling Doughnuts….just a curiousity, really, but they were so good and so simple that I will definitely be making them again. As soon as possible.
One of my favorite things that my grandmother made was strawberry pie. This pie doesn’t contain that goopy glaze that you buy in a bag at the grocery store. It’s cool, refreshing, and delicious, and it tastes just as good now as it did when my grandmother made it when I was a child.
All right, here it is….the meal plan developed around my farmers markets visits and other local purchases from the last week.
I’ve heard it said that the human olfactory memory is stronger than that of any other sense. In other words, a smell can evoke much stronger and more vivid memories than an image or a sound.
I have a love/hate relationship with bagels. Good, chewy, bagel-shop bagels = love. Grocery store, cardboard bagels = hate.
I’ve been making this salad in some form for most of the eleven years of my married life, but after years of hot bacon grease popping all over my hands when I added the mustard and vinegar to the hot pan (bacon can be dangerous business!) I think I’ve got this recipe down pat.