Sometimes a bit of custard with fruit and sponge cake is all it takes to make me happy. I am a trifle kind of girl, indeed. My freezer is full of scraps of cake, unbaked crumble topping, and cookie dough. Any of those can make a spectacular trifle with fresh fruit, a bit of mascarpone with vanilla ...
Although summer does not officially begin in another four weeks, our brains have already made the switch to summer holidays. There are only two days of school left, it's still bright outside at 8 o'clock in the evening, and we have begun churning ice cream at least twice a week - sure sign of summer.We ...
When I was a child we ran free around endless wheat fields. Once spring rolled in, the grass grew tall, soft and vibrant - this pure green color that is hard to describe. I miss how soft it was (grass in Florida itches!). Red poppies grew wild alongside this wheat grass. Weightless... long and thin stems ...
First of all, I have to thank you for the absolute positive response that I have received from you after the book cover reveal. It was refreshing to share and see how well it was received. So thank you for that. Now I can breath. Now, on to the peas - the green peas I cannot get ...
Here are some things that inspiring people have said about my book:....................................."Small plates and space to mingle are hallmarks of blogger Aran Goyoaga, who seamlessly makes the old world new again (and gluten free) in the sunny warmth of Florida" (Martha Stewart's Everyday Food )"Her recipes have a true baker-from-birth quality with gluten-free as a ...