A number of years ago I baked a recipe for Blondies with lots of yummy stir-ins. Over the years I made variations on that recipe and named t...

It's appropriate, I think, that the beginning post for my year leading up to 20 blogging years should be for a recipe that reflects both...

In October of 2006 I had no idea that food blogging would become one of the most enduring parts of my life. It seemed like it would be fun.....

The tomato season is winding down. There are still plenty of unripe green tomatoes, mostly small one, on the tomato plants, but the days are...

Finally we were able to reschedule the missed dinner with our Healdsburg friends. The yogurt cake was long gone, but I found a recipe in a K...

You might think that since I write a food blog that I eat gourmet food all the time. Nope. We mostly eat fairly simple foods and a lot of th...

I know that a lot of people rely on the internet for finding new recipes, which is fine, but I love cookbooks, so I'm always on the look...

A few days ago Sweetie cooked a pork shoulder low and slow in the BBQ grill, all wrapped up in heavy duty foil. He browns the shoulder on ea...

Don't actually need another pie recipe, but I finally found some ripe peaches at the market. Usually they are hard as rocks, which I don...

Typically frangipane is an almond cream of sorts that is used as a filling in pie and tarts...and it isn't chocolate. Almond is the usua...