I love tarts and I love tarts made with really yellow butter. But you already know that. I also love cream, cheese, ice cream and any milk derived products.I know you do too. So when I was invited by the Washington Dairy Commission to learn more about our state's dairy farmers, I jumped on the ...
In the beginning of May, I traveled to Tuscany where Emanuela, Nadia and I held a food and lifestyle photography workshop at Emanuela's family's agriturismo in Vinci. Such beauty. I feel we arrived at the peak of spring with wildflowers growing everywhere, the fields lush and green, the sun shining but with enough morning fog ...
If you could take a peek into my kitchen, you would see about half a dozen bowls lined up one next to each other. Each one filled with a variety of stone fruit. Apricots, nectarines, white peaches, Rainier and Bing cherries, Saturn peaches, and one last lonely red velvet apricot. "Where is the cherry pitter?" asks ...
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 ...
"The baby goats were born this morning" Robert texted me last Monday. We had just been to the farm with the kids a few days prior and we could see that the baby goat mamma Daisy was due any minute. "We will stop by this weekend. I can't wait to see them" I texted back.We ...