Recently, friends of ours headed off on a summer adventure. They’re spending the next few weeks RVing across the Midwest and western parts of our country. They’ll be visiting places like The Grand Canyon, Mount… More
Summer is all about freshness. Farmers Markets. Pick Your Own Farms. Roadside Produce Stands. Backyard Gardens. There is simply nothing better than fresh. What better way to highlight all of your delicious and healthy produce finds than in a salad.
Growing up there was a dessert that I always looked forward to: chocolate pudding. I loved to take a dollop of cream and stir it into my pudding to create a chocolate-marbled piece of art. I always admired the beauty in all of the unique swirls and patterns and shades of color. Typically, I would end up over-stirring my mixture and was left with a light brown bowl of fluff void of anything beautiful. My solution? Fill another bowl and start again.
Memorial Day weekend is the unofficial start of summer, and with that comes backyard get togethers, BBQ’s, and picnics. Chances are the usual cast of characters will be present at most summer gatherings. You know them well: coleslaw, potato salad, and pasta salad.
I love creating recipes, and I especially love the challenge of creating gluten free recipes. I’ve had many people ask me how I come up with my recipes. Usually it all starts with a blank piece of paper and a pen. I jot down my ideas and rough out my recipes on my own. Like many bloggers, I’ve come up with a combination of certain ingredients that just plain work well together. My recipes are not knock-offs, they’re original creations that I have tested.
I love veggies, and among my favorite is broccolini. Broccolini is not baby broccoli, instead it is a hybrid of broccoli and Chinese kale created back in the 1990’s. This is NOT some genetic engineering product. It is a product of slow cross pollination efforts – that’s what all hybrid plants are.