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I recently made a rhubarb meringue pie (post coming soon). I had the general idea of how to whip up a meringue, but admittedly it had been a while. For some reason, once I had already combined all the ingredients and started beating, I decided to review the process to make sure I was on […]
Read MoreSticking with the tradition starting in 2013, I made pineapple upside down cake to celebrate Chinese New Year. For the Year of Horse, I upgraded the recipe from last year (no more mixes!) and made two versions: one in the celebratory colors (red and yellow) and another using some of my preserved summer bliss, aka […]
Read MoreTinctures and extracts are one of the many ways to capture and use your herbal bounty, whether fresh from your garden, bumper crop at the grocery store or dried. I love lavender and grow a ton of it on our parkway for the bees, smell and looks. It is so darn easy: low water, drought […]
Read MoreBook Review: The Particular Sadness of Lemon Cake by Aimee Bender Such a strange yet enjoyable book. I enjoyed it, in part because I love all things lemon flavored, but also how it takes a different look at the way we experience the world and how events (no matter how big or small) around us […]
Read MoreLemon poppy seed pound cake all ready to gift Inspired to bake up a lemony treat after reading Aimee Bender’s Particular Sadness of Lemon Cake, I settled on a buttery dense Lemon Poppy Seed Cake with Candied Lemon Slices. Lemon Poppy Seed Pound Cake – Adapted from Joy of Cooking Have all ingredients at room […]
Read MoreMany Moroccan and Middle Eastern recipes utilize preserved lemons. Preserved lemons are essentially pickled in salt and their own acidic juices. This is simple and like so many things, waiting is the hardest part, as it takes at least 3-4 weeks until they are ready to use. Inspired by NPRs Kitchen Window and the lovely […]
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Odds & Hens : Ramblings. Creations. 