We love Summer in Tucson because everything in general is calmer and more relaxed. Less traffic ~ The absence of our winter tourists, who of course we love, quiets the byways of our town considerably. No crowds to fight at … Continue reading
My trip this past weekend to one of Tucson’s many Farmers Markets was most fruitful! Well, mostly it was vegetableful – perfect green beans, fresh new potatoes and salad greens, all locally grown. Today I combined them with some other … Continue reading
While we leave most of them for the birds, we enjoy tasting the light, slightly sweet crunchiness of these amazing fruits!
Lately I have been enjoying the virtue of a fried egg or two on top of, well, just about anything. Pasta, a corn tortilla slightly crisped with some melted cheese, and salads. This one takes its inspiration from Salade Lyonnaise, … Continue reading
These little delights are on the cover of December’s Bon Appetit magazine. I thought I’d give them a try. Light, minty meringues, with their cheerful red swirls…what’s not to like?! I just followed the recipe. Here’s the link. Lots of … Continue reading
This is one of my favorite simple traditional cookies recipes! 1 C. butter, room temperature 1/2 C. powdered sugar 2 t. vanilla extract 2 C. unbleached flour ½ t. cinnamon ½ t. salt 1 and 1/2 C. finely chopped toasted … Continue reading
Sometimes simple is simply the best! I have added everything from sesame oil and seeds to fresh rosemary and orange zest to this shortbread, but sometimes this unadorned basic recipe is all you need! Cream 2 sticks room temperature butter … Continue reading
To make the Filo Cups simply stack 4 to 6 squares filo dough, buttered and sprinkled with sugar, and press into muffin tin cups. Bake at 375 degrees until crisp and golden.
THIS COOKIE RECIPE CAME TOGETHER AS I WAS TRYING TO FIND WAYS TO INCORPORATE MESQUITE FLOUR INTO SOME OF MY BAKING. SIFT TOGETHER: 1 C FLOUR, ½ C MESQUITE FLOUR, ¾ C UNSWEETENED COCOA POWDER, ¼ t SALT, ½ t … Continue reading