The big, fat olallieberries are almost finished and with the heat starting up today by tomorrow or Sunday they will all be overripe or dr...

Haven't been posting of late because I've been doing some art work...acrylic painting to be exact. It has been a long time since ...

I love Strawberry Rhubarb pie. There is something magical about the combination of the sweet, sweet strawberries and the very tart rhubar...

Chocolate cake with chocolate icing has always been my favorite cake flavor combination. Imagine how excited I was when I found out that ...

Our Kitchen of the Month, Cathy from Bread Experience , gave us a challenge to bake Pain au Levain with at least 30% whole wheat flour an...

Summer is in full swing! The strawberries from the farm stand on Hwy. 12 are their usual amazing flavor bombs, there is ripe rhubarb in m...

Until I received a lovely thank you note this week, I had forgotten about baking oversized heart cookies while I was visiting my daughter...

The fresh apricot season is pretty short. When I spotted some organic apricots that were ripe and on sale at a local market on Monday I b...

During my recent visit to the wonderful beach communities south of LAX, I was treated to a lovely salmon dinner by my talented daughter. ...

I'm taking this almost whole from a wonderful blog Thyme for Cooking since I have no clue how to comply with what the European Unio...

I am enjoying baking from the Cake Slice Bakers' current book The Perfect Cake by America's Test Kitchen. The recipes are well ...