These cookies are really really delicious and super simple to make. They melt in your mouth. The combination and pecans, rye flour, and butter (and of course sugar, jam, etc), makes for a delectable crumbly and rich cookie.
I found this cake in an email that I received from the Gourmandise School. The Gourmandise school is a sweet little cooking school at the top of the new Mall in Santa Monica. I’ve taken
For some reason I made them with the Chicken-pot-pie which in hindsight is curious because they are way too sophisticated for that down-home comfort food kind of thing.
Issa and I have been making almond milk on a regular basis now. I think I’ve got it down to a fine science
The bride to be was beaming and laughing. Her Mama was too. What could be better? All the girlfriends were here. The food was delicious (made by Marmalade – mostly) and the presents
I haven’t written about Virginia Ripley yet. Our beloved Gingin. Family but not by blood. By love and affinity. We absolutely could not live without her in our lives. I met Virginia when
I’ve been pretty curious about rhubarb for a couple of years but weirdly intimidated by it. It’s not an ingredient that either my mother or grandmother ever used when I was growing up.
Sue showed up with Seville oranges from her dealer supplier. “Orange marmalade?” she said. Irresistible those oranges were. The thing is, Sue brought over the MOST ridiculous recipe I
There’s always so much to look forward to each growing season isn’t there? We love Fall/Winter vegetables. Squash, root vegetables, and all. Truth is, we can get all vegetables all
This cookie was billed as “Divine gluten free chocolate cookies. No seriously.” I have to be honest with my readers… I think that is an exaggeration. They’re good – really but they’re not