First I overslept and woke to a phone call from the wonderful woman who runs the camp I take my dog to. Every Tuesday, like the mail, Paprika gets delivered there through sleet, snow, rain and shine. She wondered if my little dog was coming today for a hike with her buds. Uh - isn't it Monday? No. And yes this post was due yesterday, which explains why some of you got a blank page when you opened it earlier. When I realized I had the days wrong, I ran around the house like a mad ...
My Twelve Most Popular Recipes of 2017
I like to look back over the year to see which recipes called you into the kitchen. I never know what I'll find, and there are always surprises. As you can imagine, the results are always a little skewed by the length of time they've been around. A post from last January has had more time to get around then something I might have posted last week. Breads were the overall favorite with Easy Buttermilk Cornbread and Sweet Potato Bread with Honey taking the first two slots, and ...
Spiced Persimmon Cookies with Dried Figs | #SundaySupper
Persimmons are highly seasonal, rarely seen outside of late September through December. Their burnished orange colors personify autumn, and persimmon cookies are a favorite of mine this time of year. How to Use Persimmons There are two primary types of persimmons, with each type splintering off into several varieties. You've seen these exotic fruits resting in large bins at the market, but may be unsure of how to use them. Fuyu persimmons, the squat type, are hard, thin-skinned, and a little ...
Brussels Sprouts Gratin with Quinoa: #SundaySupper
I've yet to meet a gratin I didn't want to marry. Comfortable unpretentiousness, warm and welcoming, and so flexible. It can be a stand-alone dish, needing only a salad to round it out, or be one of many side dishes on a Thanksgiving table. It can be healthy or not-so-much, and accommodate almost any vegetable or fish. Cooking something au gratin means to bake it with a crust made of shavings of cheese and/or breadcrumbs. The word stems from a French word (yes, this dish is from the ...
{Gluten-Free} Chocolate Chip Cookies with Chickpea Flour: #SundaySupper
The best way to get your family to try something new, I mean really new, is to disguise it as something familiar and offer it when they're not suspecting anything devious. As my husband was getting dressed this morning, I offered him what looked very much like a chocolate chip cookie, warm from the oven. "Oh!! Chocolate chip cookies!" as he popped it in his mouth. "Kind of", I responded. He looked at me. "Well, there are chocolate chips in it, and it is a cookie." "Is it a ...
Jack-O-Lantern Apple Hand Pies: #ProgressiveEats
Are you ever overwhelmed by all the types of apples that show up in the markets around now? For a good snacking apple, I generally grab Honey Crisps and Fujis, in that order. They have the best balance of tart and sweet for me, and they're both juicy without risk of mealiness. But what about cooking and baking them? Obviously you don't want to use the same apples for making applesauce as you do for an apple pie. When it comes to baking, Braeburn apples are at the top of my list. I can ...
Healthy Caramelized Banana Bread with Einkorn Flour
Part of settling into a new home is figuring out how you'll entertain in it. We enjoy throwing dinner parties, and now that we have a house in Tahoe offering plenty of space to spread out, more family and friends are suddenly coming to stay for a few days. I practically worship people who make the entertaining thing look easy, so I've made a study of it over the years. I can tell you, it takes both a mountain of planning and the ability to relax with guests to make it all appear ...
Strawberry Blueberry Hibiscus Crumble | #ProgressiveEats
Last week, I left my heavy coat and boots behind, and aimed my car down the mountain to the town I’d lived in for the past 25 years. It was the first time to be there as a visitor, since we sold our home in March to move full-time to the mountains around Lake Tahoe. It was a quick overnight trip, and I was curious how it would feel to be back as a visitor in a place that part of me still calls home. The weather was glorious, the trees well into leafing, and flowers popping up everywhere with ...
Light Asparagus-Gruyere Quiche with Hash-Brown Crust | #SundaySupper
Gluten-free asparagus quiche made with leeks, Gruyere cheese, and a hash brown bottom -- lightened with egg whites and low-fat milk. As a Buddhist, Easter may not look like one of my holidays, but you would be wrong. Easter represents hope and new beginnings to me, things we all relate to, and this year, I’m more aware of this than ever. We continue to create a new life for ourselves in the Northern Sierras, and although we’ve been part-year residents for several years, this is our ...
Parmesan Piadine (Italian Flatbreads) | #BreadBakers
Classic piadine Italian flatbreads, with a dusting of Parmesan cheese. Instructions provided for making it at high altitudes and at sea level. We’re here now. Living in Tahoe full-time … one of the most beautiful places to live – and, I’ve decided, one of the most insane for weather. While you planted flowers last week, we watched two feet of fresh snow blow through, and we’re expecting more in a couple days. Cah-razy! There’s more nature than people here, with yipping coyotes out back ...
Soda Bread with Raisins and Orange Zest | #BreadBakers
On St. Patrick's Day, I figure we're all Irish. I must have some Irish in my background. Somewhere on a bright green branch of my family tree of English, Scots, and Scandinavians (the Vikings got around, you know). This month on #BreadBakers, we're celebrating this Irish holiday, and I confess a number of us chose to make a version of soda bread. I'm looking forward to seeing them all. The Irish aren't the first to use baking soda as a bread leavener, but they made it ...
Easy Buttermilk Cornbread | #SundaySupper
Sometime last year, I launched a project. A personal challenge of sorts. I wanted to create the best cornbread recipe ever. I know, I know. It doesn't sound like much of a challenge to you. It's not like, say, training for a year to run a marathon. Or writing a book. Or launching a non-profit. No, I needed to keep it real. Truth: I can never resist cornbread. Never. And there must be thousands of recipes out there, all claiming to be the BEST. There are a surprising number of "Grandma's ...
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