We’re in the middle of a good old fashioned spring thunder storm. The kind where the rain pelts the windows, the sky stays relentlessly gray, and the day is punctuated with loud claps of thunder.
When you hear the word “shrub,” unless you’re a cocktail geek or a drink historian, you likely think about a plant.
Now that it’s fall, can we talk about butternut squash for a minute? I love its flavor, but I have to confess that I find it to be kind of a pain to break down.
Lately, my life has been filled with packing and showing the apartment and cleaning and sorting through all my possessions and organizing documents so that we can spend a small fortune on a new place.
With the normal thrum of busy lives it can be tough to take time to make a real meal with fresh ingredients.
But I hate to miss out on the late summer produce that’s so plentiful this time of year.
In the summer, I love rustic fruit-filled baked goods. I’ve eaten my share of crisps and crumbles and cobblers, but until recently, I was unfamiliar with the buckle.
