I knew we had a plethora of apples around our farm, so I made apple bread…the whole family devoured a loaf in minutes!
Many traditional Thanksgiving flavors trace back to Native Americans, including those found in, “Good Seeds, A Menominee Indian Food Memoir.”
You can’t go wrong with the intense flavors of spring wines fron King Estates, Newman’s Own, Rodney Strong, or Columbia Crest.
Without love and attention, vines wouldn’t be cared for, grapes harvested. And YEARS wouldn’t be spent on creating the best wine possible.
August and September are filled with scrumptious, ripe vegetables from the garden, the smells of jam made from home-grown fruit, and lazy evenings grilling outside with friends and family.
Pizza is often a disappointedly bready affair where the delicious promise of sauce and toppings gets drowned in a doughy sea of blandness. But have you ever had a thin, crispy, cracker crust pizza before? Now that’s a thing of beauty.
Now that the warm days and long twilights of summer are here, we can relax with a wonderful glass of wine on the deck or patio. This is also the time to relax the rule on room temperature reds and enjoy the cooling pleasure of lightly chilled ones, along with some delightfully refreshing whites and rosé.
Tarts are way sexier than pie. Think about it. Pies are demure and dowdy. There’s good stuff in there, but it’s all hidden away under the hood. Tarts are more seductive. They don’t hide the goods. They’re right out there on display. A tart is a bikini to pie’s 19th-century bathing costume. It’s like a beautiful flower in full bloom, advertising to the bees “come and get it!”