In celebration of this 1st Day of May, also known as May Day, the midway point between the Spring Equinox and the Summer Solstice, I foraged some little wild violets that were growing in our backyard to make the icing for these little fairy cakes. The violets have a lovely sweet/piquant fragrance, and they lend… Continue Reading
Making Fresh Pasta
As is often the case, I end up making something from scratch because I either can’t find exactly what I’m looking for at the store, or I can’t be bothered to go to the store in the first place. This time, it was a bit of both; I was craving some really good pasta, but… Continue Reading
Dairy-Free Chocolate Chip Muffins
What seems like a very long time ago now, I used to buy a breakfast sandwich and chocolate chip muffin to go with my latte, on my way to my job as a stock broker’s assistant. Since I had to start work at 6:30am some days, I didn’t want to take any extra time away… Continue Reading
Chewy Chocolate Nutty Balls
Not the greatest name, I know (and Shane said they’re not the greatest looking either)…but these things taste like a caramelly, nutty chocolate bar without all the refined sugar and other undesirables. Continue Reading
Bees on the Lemon Tree
We bought a small Meyer Lemon tree when we moved into our apartment just over a year ago. It always seems to either have blossoms, or to be forming them, so the enchanting neroli-like scent of lemon blossoms surrounds us almost year-round. For some reason, we didn’t have any bees on the flowers last summer,… Continue Reading
Einkorn Pizza Dough
There is a recipe for pizza dough on the side of the Jovial bag of all-purpose einkorn flour, which I made the first time I made pizza using all-purpose einkorn flour. It turned out well, but I now prefer to make it with 50% whole grain einkorn flour and 50% all-purpose einkorn, or 100% whole… Continue Reading
Polenta Soldiers {gluten-free}
I’ve been making these polenta soldiers for quite a while, but just thought today to share the recipe. It’s easy to cook up, and makes a nice change from toast. Prepared this way, the polenta is crispy and salty and tastes great dipped into a boiled egg (or over easy with tomatoes). Continue Reading