Persimmons. They have to be my favorite fall fruit! When left to ripen persimmons are exceptionally sweet. They are full of beta-carotene, vitamin c and potassium. However, you need to know that there are two types of persimmons … [read more]
From A Little Bit of Spain in Iowa
“In order to make an apple pie from scratch, you must first create the universe.”
~ Isaac Asimov
Is there anything more quintessentially autumn in New England than pulling the first layer of wool over your head on a bright, brisk day; stomping through the crunchy, golden leaves on a well-worn path in the woods; smelling the faint but memorable scent of chimney smoke from an old colonial farm house, and sitting down to a mug of hot apple cider and a slice of cinnamon apple pie? … [read more]
From Fresh New England
In a little bit over a month, mine will officially be considered a full term pregnancy. I still cannot wrap my head around it and although I have been through it once before, I feel like I am starting from zero once again. It is hard to imagine that we will have another little person added to our family unit, which will forever change our lives … [read more]
From Cannelle et Vanille
I am always amazed when stores start displaying Halloween merchandise in August. A part of me grunts “don’t rush it people! Enjoy the rest of the summer!” while I secretly start to giggle at the prospect of gobblins and witches knocking at the door on Halloween night. Halloween is not part of our rituals where I am from … [read more]
From Tartelette
“Where there is no imagination there is no Horror.”
Arthur Conan Doyle, Sr.
When Renee @ Flamingo Musings asked last month if I celebrated Halloween, and if I’d like to join her and gang for the Great HallowTweet, a halloween Bloghop, I was quite unsure. Nothing like Halloween here, and actually we don’t get ‘scary stuff’ in stores that I could include in my posts. So I was compelled to say no, but the temptation drew me in … [read more]
Our car winds its way up the narrow gravel road to the top of Carter Mountain. The windows are cracked, and the almost-too-cold October air slips in and lifts my hair from my face. The early afternoon light is diffused by retreating rain clouds that lend the sky a lovely texture rather than pose any real threat of storms … [read more]
From bella eats
What I like best is to cook for other people. Actually, scratch that: I have certainly discovered the joys of cooking just pour moi, which is no less satisfying if in a different way. So I shouldn’t say I only like best to cook for other people; rather, let me amend to say that one of the things I like best is to cook for other people who have certain dietary restrictions … [read more]
From Cucina Nicolina
My friend R. and I were chatting about food while cleaning up in the kitchen after dinner. Then, I told him: “Tu sais, ça fait des années que je veux voir la récolte des canneberges,” (You know, it’s been years since I wanted to see the harvest of cranberries).
“Ah bon ?” he exclaimed, surprised … [read more]
From La Tartine Gourmande
Several years ago my mom was catering a ladies tea at my church. She wanted me to do the dessert, and I instantly knew what I what I was going to make: hummingbird cake. A room full of church goin’ southern women? How could I pick anything else? … [read more]
From Honey & Jam
I once created a dessert inspired by a body lotion I fell in love with one summer. It was a creamy Coconut Lime Verbena lotion, and as I slathered it over my body, with the seductively warm coconut scent mingling with the sweet floral citrus notes of the lime verbena, my mind wandered to dessert … [read more]
From Lick My Spoon
