I grew up making these strawberry preserves in the summers with my mother, standing at the sink, washing and hulling strawberries, leaving them whole, then by some magic in more than a few minutes filling a big stainless steel tub with berries in a thick syrup to cool, also to pluck a whole berry from … More Great Grandmother’s 6-Minute (haha) Strawberry Preserves
The internet was down all afternoon, so I popped outside with the rubbish and heard some ladies singing the old standard birthday song. “Whose birthday is it?” I called from outside the window where the jubilee for 30 years on planet Earth was happening. “It’s Rose’s!” She and several of her friends came to greet … More I Love … Birthdays. August 29th is Rose’s.
When I made the Chocolate Rum Fudge Sauce* last week, today’s (August 12) birthday girl mentioned something about liking to have it on a cake, so I made that happen. I made an Ellensburg Chocolate Cake which has sour cream and brown sugar rather than granulated, both adding a shade of difference to the taste … More Chocolate Rum Double-Up Cake
Sometimes you gotta just eat it with a spoon, but thick and creamy fudge sauce has its way most often to the top of a scoop of ice cream. Today I made a Kahlua and Rum Ice Cream, well, am making it. The freezing time compared to last abode is more, but the quarter cup … More Chocolate Rum Fudge Sauce. Recipe.
My favorite pancakes are sourdough. I also like the newly-discovered pancakes made from the Bluebird Grain Farms’ organic whole grain Emmer Pancake and Waffle Mix.* Sometimes one feels like making the same thing again very soon, but wait! The Trout Creek Montana sourdough starters that I use, both of them, have not been used for … More Sourdough up, emmer pancakes! Recipe.
From second grade through ninth, my family lived in Tacoma on a small farm. I joined a 4-H club that was devoted to cookery and, having already been well established in the home kitchen, there wasn’t much that was new to me in 4-H. However, making homemade chocolate syrup wasn’t something we’d made at home, … More Thank you, Mrs. Hammer & 4-H: Chocolate Syrup better than Hershey’s
My Facebook feed this morning included a post from Washington’s own Bluebird Grain Farms featuring emmer pancakes from their artisan mix. I’d forgotten that there’s a bag of it in the box of flours and such that I brought along in the move, so the virtual reminder and salivation sent me into the cubbyhole kitchen … More Emmer Pancakes? Yes, please.
Just before I moved, Mark handed me a bag with organic grated coconut from the Ballard Market and yesterday I found out that he was still organizing and removing his collections from the yard of the house now owned by a developer. So, it was up early this morning to bake his favorite cookie before … More Toasted Coconut & Butterscotch Bars, aka Hawaiian Dream Bars without Pineapple
There was a couple pounds of fresh Washington-grown apricots which went on a special journey. After taking out the pip and cutting them in pieces, I popped them into a deep Corning Ware baking dish with sugar, intending on roasting them to the stewed stage and then making a first-of-the-summer fruit ice cream. It just … More Oven-stewed Apricot Jam
A couple weeks ago I asked my mother if she’d like to choose the birthday goodies to be baked and mailed to her this year. She had no preference, so I decided it would be based on whatever infused confectionary in my cupboard struck my fancy when I opened the jar on the 4th of … More Treats for Mother’s 89th Birthday