Posted on

10 Holiday Tips From Buddy the Elf (and Upcoming Events)

The holidays are coming! Which might not make us all feel quite as giddy as our pal Buddy the Elf here, so I’ve compiled this short list of advice to get us into the holiday spirit. Hugs are good, just don’t try to hug a raccoon. Keep smiling, and if someone gives you a hard time,…

Read more

Posted on

Why Dark Chocolate Is Better Than Milk Chocolate

I recently read a well-written and hilarious, yet completely misguided and, dare I say, inaccurate article touting the superiority of milk chocolate over dark chocolate. To sum it up, the author centers most of her opening argument around Halloween candy and the Hershey’s mini bag, then goes on to state “facts” that she believes support…

Read more

Posted on

Honey Meyer Lemon Curd

What could be more lovely than making lemon curd with fresh, in-season improved Meyer lemons, golden orange egg yolks from the henhouse and raw amber honey as the sun comes up? What a beautiful way to start the day, with all the hues of yellow imaginable. Lemon curd will bring sunshine into the kitchen any time of day. Here in Santa…

Read more

Posted on

Dried Persimmons

I had never tried a Persimmon until four years ago (I’m obviously not from California) at a community garden where I was volunteering. It was of an astringent variety, Hachiya, and it wasn’t ripe yet. It was terribly bitter and it made my mouth feel weird, so I concluded that I just didn’t like them. Then about…

Read more

Posted on

Blackberry Sage Jam

I spent three hours making jam this afternoon. I had no idea it would take that long, but it’s so delicious that I don’t even care! This is an old-fashioned jam, Joy of Cooking style. No pectin: just fruit, sugar and a little elbow grease. And some sage and lemon. Some people like the taste…

Read more

Posted on

Baked Lemon Ricotta with Raspberry Port Sauce

This refreshing summer dessert combines a custard-like lemon ricotta base with deliciously tangy and in season raspberries in a port reduction sauce. Here’s a new thing I’m thinking about doing:  recipe and a poem. Because, why not? Elephant in the Room   Robes of silver elegantly cloak an unlikely frame   Your grace unencumbered by…

Read more

Posted on

Whole Wheat Yogurt Zucchini Bread

Zucchini is everywhere right now, and I’ve been craving a delicious, moist and slightly spicy zucchini bread just like mom used to make. The thing is, I knew I wanted to try to make a healthy(er) zucchini bread, and that idea can really become complicated when you start thinking about it. Healthy seems to be entirely…

Read more

Posted on

Freshly Harvested Tomato Basil Bisque

If you suddenly have a plethora of ripe and too-ripe tomatoes like I do, you may be wondering what you can make with them besides the delicious but perhaps worn out salads and pastas. What started out for me as a recipe for marinara from fresh tomatoes serendipitously became a culinary adventure into bisque-land. However,…

Read more