Ever since returning from our October trip to Venice and Slovenia, I’ve been unable to stop baking.
Throughout strawberry season – which lasts all summer in Oregon – our kitchen is rarely without a few tiny blue baskets of strawberries.
As soon as I saw the picture of these almond and jam pastries in the latest Sunset Magazine, I took immediate action.
These beet brownies were supposed to be my sneaky way of transforming a decadent treat into a partially ‘healthy’ snack.
I first made this coffee cake last year, around the start of Fall.
When we lived in Brooklyn – which seems like at least a year ago, but in reality was a mere four months ago – I visited Brooklyn Larder three to four times a week.
When I brought home six pints of strawberries, my vague ideas about what to do with them consisted mostly of what I didn't want to do with them.
I tend to glance at the 10-day weather forecast more often than is healthy.
Smelling a ripe peach immediately brings to mind several food memories: summers on my parents' deck, eating the fruit as quickly as I could as it leaked all over my arm.
A quick search for "Super Natural Everyday Bran Muffins" yields multiple results.
While my closet moves confidently into Fall, my palate is less gung-ho.
I have a recipe binder that I'm slowly filling with interesting recipes I've clipped from magazines and newspapers.
This past Fall, I acted like (some) people do before a big snowstorm and stocked up like I wouldn't be able to leave the apartment all winter.
My love for pistachios is practically predestined.
Frankly, the size of this zucchini is intimidating.