Wildly Prolific out this week in the Mountain Xpress tells you what to munch on as you stroll in the forest! Also find my springtime recipe for Greens and Eggs!
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I sent out a newsletter recently and was pleasantly surprised at how many folks said they were planning to make the recipe I sent out. I event had facebook friends tag me with photos of their deviled egg salads.
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I joined the Mushroom Club partly to learn about mushrooms, and partly to hang out with cool people who geek out on mushrooms. With great anticipation I signed up for my first foray hunting for the elusive Morel.
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I have a lot of experience making cookies, but not so much experience with political activism. My safe estimate is over 100, 000 cookies baked, and probably 30ish rallies and protests.
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Any spring mix will do for this salad but if you are a gardener and have fresh greens in the yard pick a mixture of baby kale, arugula, spinach, and pea shoots for a great flavor combo. Despite its name the dressing does not require homegrown herbs. As a matter of fact, you don't have to use herbs at all.
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I have done an informal survey asking folks what disappears first off the buffet table. It is always the deviled eggs. Spanakopita triangles come in close second. It seems the most labor intensive, time consuming dishes disappear the fastest.
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MMMMMMMM. French toast for 2 people or a crowd spending the night. You can use any type of bread – Challah makes the best French Toast because the bread itself made with lots of eggs, but most any bread will be yummy with this filling in it.
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These days most folks have air conditioning in the south, and don’t think twice about turning on the oven in the middle of a heat wave. Well I am one of the hold-outs. We don’t have air conditioning and so I have come up with creative ways to bake without heating up the whole darn house! Of course you can make this in a regular oven, but if you want to save energy find a pan that fits in your toaster oven and give it a try.
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I grew up going to parties and potlucks, and my dad would often bring this incredibly good cheesecake. Everyone always oohed and aahed over how good it was and asked for the recipe. Then he would laboriously write the recipe on an index card for them. He kept it pretty simple and straightforward with this classic sour cream topping.
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It’s the kind of salad that you make on Sunday and then eat all week long for lunch. You can substitute any green veggie you like for the broccoli – try finely chopped raw kale, steamed green beans, or baby spinach.
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Who doesn’t love a scone? They really are not hard to make, the trick is to not overwork the dough. It takes some practice to get all the ingredients incorporated without over mixing. You will know if you have done it right because your pastries will be light as a feather, tender and flaky.
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These are the easiest cookies in the world to make, and I've never met a chocoholic who could resist them. The variations are endless. Try some of the ones listed or make up your own.
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This salad is great for a light spring supper and it is a pot-luck crowd pleaser. Feel free to adjust the spiciness of this dish by cutting back (or ramping up!) on the sriracha sauce.
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If you’ve never made a cake before, this is a great one to start with. You will impress everyone, including yourself. I made this strawberry cake for my best friend's wedding, and even though I was baking at high elevation (different pressure levels change chemical reactions) and was just getting over the stomach flu, it turned out great.
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I've been making one variation or another of this granola since I was in college. I lived in a co-op house with a bunch of hippies and we ate a lot of granola. My friend Wayne said it was so addictive that he had to swear off the stuff.
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The active time is only about 10 minutes for this soup. It takes some time for the peas to cook, but once they are done it comes together very quickly. Fresh herbs are preferred, but I substitute dried herbs all the time, and it is still wonderful.
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