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Whenever my husband (Ok, ok, his name is David. "My husband" sounds too.... well... possessive, doesn't it? From now on, he'll be referred t... -
Spinach was abundant in my early fall shares. When I noticed the spinach piling up in the fridge, I realized it was time to take action, a... -
So, a friend of mine asked me this week how to roast potatoes. Some people might think this is one of those questions one might label stupi... -
As we were making dinner for guests this weekend, I realized that our "easy" dinner of grilled steaks, summer squash and a big salad with my...
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We love butternut squash. I've tried multiple butternut squash soup recipes, some sweet, some spicy, and this version is my favorite. I've b... -
I have been receiving Cooking Light magazine for the past few years. While I read all the recipes each month, I am rarely interested enough... -
When we moved into our home a few years ago, we were excited to discover that four of the trees in our yard were fruit bearing. We have thre... -
We were picking out our first bunch of Hakurei Turnips when we heard a tiny voice behind us. "Momma, can I have a turnip?" We turned to see ...
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Hot Cross Buns - The Lenten season begins on Wednesday, February 22nd and so begins our traditional production of Hot Cross Buns. These rolls are made from a rich egg bre...
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Caramel Apple, Dulce Filled, Burning Spoon - Caramel apple, dulce filled, burning spoon, Dark smell of nori, wrappers dark and bright, What secret flavor is clasped between your layers? What primal pa...
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2009
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August
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- Cilantro Corn Salad
- Two Types of Pickles
- Grilled Summer Bounty
- Goat Cheese-Stuffed Zucchini with a Tomato Reducti...
- Bye-Bye Babies
- Sangria!
- T.W. Food, A Review
- Crabapple Liqueur
- Quick Tip: Fresh Tomato, Eggplant, and Basil Stack...
- Eggplant Parmesan with a Garden Vegetable Sauce
- Carrot Cupcakes with a Lemon Cream Cheese Icing
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August
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