Although I've know about the No-Knead bread baked in a large pot for a while, I never tried it. Looking for a change of pace, I finally ...

It must be strong flavors month. The phenomenal garlic bread that the Bread Baking Babes baked this month was such a treat that when I saw ...

When I was much younger with very small kids and a full time job I did astounding things like making Black Forest Cake from scratch, includ...

Fortunately for me I've never had a fear of yeast so bread baking has always been delightful fun. I do find that even though I'm no...

When the days fill up like quickly like the rain gauge did this past winter (and still is, a bit...it is rainy today) the appeal of plain...

Looking back at this blog in years gone by I see a pattern every April...although sometimes it starts in March...the siren song of the gard...

We have reached the time of transition between winter and spring, and not a day too soon. When we first moved here spring was generally som...

It's still Meyer lemon time around here. Today I decided to use up some leftover cooked salmon and the juice and zest of a Meyer lemon ...

One of the benefits of writing a food blog is that occasionally you are offered the opportunity to review cookbooks or try out new products ...

Yesterday I finally purchased a brotform. I've been wanting one for a while but couldn't justify the expense. So why buy now? In cl...

The Cake Slice Bakers chose a really delicious cake this month...chocolate pound cake. Since Sweetie and I were planning on visiting Natasha...

Sweetie has had a difficult March so far, but is feeling better and looking far better than the ladder which fortunately did all the breaki...

My ancestors lived in Ireland, the misty green land. One of the staples of the diet is the potato and the Irish have ever loved their tatti...

Because it is in the Celebration Breads chapter and because I'm celebrating finally, after a month, being able to walk downstairs in th...