total posts: 250
Sloppy Joes with Fresh Ground Sirloin and Homemade Buns.
Simple Puff Pastry Plum Tart with Disaronno Liqueur
Classic Scones, Not To Be Eaten with Angry Squirrels.
Wild Blackberry Jam & Adventure for the Soul
The dough cycle on a bread machine makes these Cinnabon clones even easier to prepare.
Chopped spinach salad with mulberries, roasted beets, goat cheese, and walnuts drizzled with pomegranate vinaigrette.
Farmers Market Vegetable & Goat Cheese Spaghetti
I am a thief. I stole these cherries, made beautiful financiers, and fed them to City Hall.
Pig, Pineapple, & Jalapeno Pizza on Summer Beet Crust.
Dairy Free Fluffy Blueberry Pancakes
Homemade Coconut Marshmallows
Cold Tomato Zucchini Pasta Salad with Sherry Shallot Vinaigrette
Grilled buffalo chicken pizza on the grill with easy homemade old school style red sauce and blue cheese crumbles.
Mini zucchini filled burger pitas and an old 4th of July memory.
Today I want to tread lightly on the world.
Fresh dates are here! Chewy Medjool Date-Nut Pie.
Dry cured Greek olives wake up a typical caprese sandwich.
Espresso gives me an excuse to eat extra pinoli amaretti (Italian almond macaroons rolled in pine nuts)
Fresh Strawberry Rum Syrup and Strawberry Dutch Babies
Freestyle cooked fruit and a homemade yogurt recipe.
A strange looking paperboy jolted me awake to hand deliver this recipe.
Marion Berry Pie with Disaronno Liqueur. A dangerously delicious pie.
International Conference on Food Styling & Photography; a Personal Journey Part II
Lemon Spaghetti with Grilled Asparagus & Tomatoes
Zucchini Carpaccio with Almonds
Hot sauce makes pizza better.
Chocolate Raspberry Truffle Cookies made with a fun Hershey’s product spotted in the baking aisle.
Blueberry Mint Lemonade or a Pitcher of Mojitos
Southern Cob Salad with Pimiento Cheese Dressing
Men can only eat these opened-faced veggie sliders if they make fun of them first apparently.
Perfect vanilla bean frozen custard needs nothing but garnish. Don’t bother eating the garnish.
There’s 12-year-old scotch in this brown sugar pecan shortbread.
Pie: It’s what’s for breakfast. Blueberry Lemon Pie with a Touch of Mint.
Pan-Fried Polenta with Fresh Tomato-Bean Salsa