Jams from fall still stock the pantry, and this recipe utilizes any to satisfaction. Aside from grill glazes and jam on bread, food creativity with tasty preserves can grow to be a challenge by spring. This recipe makes jam or jelly canning in the autumn… Read More
Rhubarb chopped and frozen from last year’s harvest comes out for its regular rave reviews in this delicious anytime, anywhere recipe. Though one might rightly argue that crisp is designed to be a desert, with sugar content really rather low for treat terms and fruit and oats… Read More
Morning muffins with tangy barb, so easy, so tasty, and they are a joy to make. Speaking on that sentiment, The Joy of Cooking’s opening quote affirms precisely how I feel while baking and writing: “Joy’s soul lies in the doing.” ~ William Shakespeare When the children and… Read More
Introduction of first foods for baby is a delicate endeavor for even the most diligent parents. There are a plethora of opinions and products in our culture, but keeping it simple, all natural and straight from the earth improves focus as a mother and digestion in… Read More
Rhubarb: how we love thee. You are full of the zing of spring, yet you are humble and hearty. And how underestimated you have been in years past! From early childhood, my mother always made rhubarb sauce (recipe herein), pie, crisps and cobblers and froze… Read More
Soul & Stomach 