While we’re not quite at that time of year here in Maine, it is that time … STRAWBERRIES! I love strawberries just hulled and sliced with a bit of sugar and (...)
Maple ice cream with wet walnuts and maple caramel sauce
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While we all believe that finding friends, keeping friends, nurturing those friendships is hard – well, it is, actually. Trust can be hard. Still liking those (...)
I have to say from the outset that there is a lot of chopping going on here. A LOT. It was one of the things that almost kept me from trying this recipe. You (...)
Brownies. I love brownies. I’m not much of a sweet tooth person, but I am a total sucker for a good brownie. Tell me I can make brownies in a small batch and (...)
One of the best things about the job I started last summer are all the new friends I have made. Don’t get me wrong, there have been some real clunkers, but (...)
It starts to be that time of year. Fresh vegetables start to appear. Carrots grown in the greenhouse over winter pop up and are ready to eat. I wish I could (...)
Plt: creative spin on a classic bacon lettuce tomato sandwich
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While tip-toeing through the internet, I came across Fantastical Food Fight. And, while I’m REALLY bad at timed anything, this really intrigued me. A dish is (...)
I come from an Italian and Greek family. We celebrate a lot of things with a lot of food. But, here comes St. Patrick’s Day. The Dear One is Irish (mostly) and (...)
When the Dear One and I talked about getting married – really, the hows and wheres and whos part of getting married – it became apparent to us that we wanted (...)
So, there’s this girl I know. Well, not a girl, a young lady really. But when I was her age … and yes, I was her age once, I wasn’t born THIS OLD, ya know … (...)
As you learned from the Pear Liqueur post just a few days ago, the Dear one and I were married in October. It only took us 45 years to get there, but the (...)
I’ve just returned to Maine after having spent Christmas and New Year’s in New York with my family and friends. The Dear One – whose name I may now change to (...)
This is so much less about roasted chicken than it is about chicken in general. Really, once you’ve roasted one or two chickens, you have the basics down pat (...)
Trying to decide what we’re having for dinner is liken to an unending loop of a scene from the film Marty. “What do you want to do?” “I don’t know, Marty, what (...)
I have a go to bread recipe. It’s easy and versatile. I can make loaves or pizza or focaccia from the dough and they’re all equally good. But every once in a (...)
