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