Pizza Tuesdays

My husband and I have discovered the fun of cooking together in recent months---specifically, we've been on a quest to discover and conquer the very best pizza possible.  We've been experimenting with all kinds of recipes, and thus "Pizza Tuesdays" were born.

Not only have we been playing with the crust, but we've played around with all kinds of toppings.  Admittedly, my guys are pretty straight up meat guys.  However, as discussed before, they happen to live with a girl who loves to try new pairings and non-traditional toppings---aka "girl" pizzas.  It must be known that for the first number of weeks, we made solely meat pizzas before moving on to more adventure.  ;)  Because some of my friends have asked me to share the recipes, I've compiled them below. All were delicious, but hands-down, my favorite so far:  Pioneer Woman's Fig and Prosciutto Pizza with Arugula.  At the time we made it, I didn't have any fig preserves, so I substituted apricot.  It was out of this world and is currently my very favorite pizza evah!  Last week a friend notified me that Aldi had fig preserves for a good price, so I stocked up so I can make this pizza again....and again.  I dream of this pizza.  I long for this pizza.  Seriously, it's that good.

By the way, for any of you who may be 1). impressed that my guys eat these pizzas or 2). concerned that they have to eat these pizzas:  I always make two.  One of these specialties and one straight up cheese or Canadian Bacon or pepperoni.  Everybody's happy.  :)

(clockwise starting in upper left)

Pizza On the Grill (dough recipe) : we topped ours with homemade pizza sauce, shredded mozzarella (fresh would have been better), and fresh basil
Easy White Spinach Pizza
Thai Chicken Pizza : made this on homemade naan bread
Tomato Onion Phyllo Pizza
Fig and Prosciutto Pizza with Arugula

I asked our son, Ryan, what kind of pizza he'd like us to make this week, and he voted for a chicken alfredo variety, so that's on tonight's docket.  I'll let you know how it goes.

So what's cookin' at your house this summer?  Do you have any favorite homemade pizza recipes you'd like to share?

{at home in my kitchen}

There's something about being back in the kitchen that makes everything feel normal again.
Reading a recipe and following the process step by step (with little room for detours) brings about a certain level of comfort.
Scooping my lovely delft blue teacup into my apothecary jar of flour feels---oh, I don't know...familiar.
During a season in which not many things feel normal,
I had little idea how much I'd relish being back in my kitchen:
creating, baking, cooking, and finding structure.

Of course, this is the time of year I always renew ties with my kitchen.
Following a hectic summer of running every which direction and a few too many take-out pizzas,
I feel giddy to be "home" in my kitchen doing one of the things I love most:
creating delicious food for my family and friends.
So this weekend felt like a homecoming, of sorts,
as I cozied up to comfort food.

Fall food.
Is there anything better?
I mean, really.
Friday night found this on our menu:

 Old Fashioned Chicken Pot Pie

And of course, where there's comfort food, there must be dessert.
Breaking out recipes that have become fall standards at our house is always cause for celebration.
And this was no exception.

You may recognize this one:
pumpkin bread pudding.
I've shared it here before.
This time I substituted hazelnut creamer for the half and half,
and I happened to have salted caramel sugar on hand,
so I topped it with a generous sprinkling of that before baking it.
It offered just the right amount of crunch to complement the warm bread pudding.
Oh, and of course it has to be topped with caramel topping!
Dee-ee-licious!

I've mentioned that baking, for me, is about so much more than producing some kind of yummy treat.  
It's even more than feeding and encouraging the souls of the men who live within these four walls.
For me, baking is about quietness and stillness;
time to think and pray and worship.
Yesterday was no different.
For as I measured and cracked eggs and poured and mixed,
I prayed for the dear ones with whom God has called me to do life.
As I communed with God,
He filled my heart with peace and joy and contentment.
And together, we produced these:

Pumpkin Chocolate Chip Cookies

And then for supper,
I surprised even myself.
I've been trying to do this more over the last few years:
to let go of my previously held prejudices toward certain foods;
to overcome my preconceived notion that I don't like certain things when, truth be told, I've never given them a fair shake (at least not in my adult life).
So this 40-year-old wife and mom did something she'd never done:
I bought sweet potatoes.
'Cause I was determined to make this;
to make it AND like it.

Curried Sweet Potato and Rice Autumn Stew

And when I realized I didn't have enough time to throw together naan bread for supper,
I opted to make Indian Fry Bread.

And we tore off hunks of the warm, fluffy bread and dipped it in our perfectly spiced stew.

And we enjoyed it (well, Jon and I did.  After politely eating a few bites, the boys gratefully accepted my offer of the previous night's leftovers).

We didn't LOVE it.
I won't make it more than once a year.
But I was delighted that I was able to greet one of my phobias head-on and learn that it wasn't as bad as I'd supposed.
I even ate the leftovers today for lunch!

So what's been cookin' in your kitchen this weekend?
Have you broken out the fall comfort food and confections?

Spring is here (and a giveaway reminder)!

Happy First Day of Spring!

Even though I'm merely dreaming of heavenly-scented lilacs,
my heart is filled with hope as I hold on to the One who made them.
The barren trees will eventually give way to green buds.
The dormant bulbs will push forth out of the ground, bursting forth with color.
The robins will return, singing their familiar choruses.
And the God who gave us winter will,
in His perfect timing, make all things new this Spring.

What are you making for Easter this year?
For the last number of years, I've been asked to bring dessert.
While my offerings change from year to year,
I generally make three different selections---
something for every palette.
I will say, though, I think I might suffer bodily harm if I neglected to bring my peanut butter eggs.
While I still haven't finalized all my plans,
I am planning on P-Dub's strawberry shortcake cake this year.
I made it for our annual cake auction last year,
and it went for a pretty penny.

So whatcha got cooking at your house this Easter?
Any favorite recipes to share?
Oh, and have you entered my spring giveaway yet?
Leave a comment here to be entered for a box of spring lovelies to brighten your day!

Pumpkin Fudge: The Next Generation

I've been making pumpkin fudge for years.
Years, I tell ya.
I was pumpkin when pumpkin wasn't cool.

Anyhow, my pumpkin fudge was good.
I returned to it again and again.
Yup, it was sufficient.
But that's because I didn't yet know about THIS pumpkin fudge.

This pumpkin fudge recipe has turned my world upside down.
It far surpasses my old recipe---
it's got the warm autumn flavors of pumpkin, cinnamon, and cloves topped off with a dark chocolate ganache and a sprinkling of sea salt!
Does it get any better?
I mean, really?

Truth be told, the first time I made it,
I did it without a candy thermometer and used my old recipe as a cooking guide.
While it tasted fabulous, it didn't firm up, but nevertheless, my husband and I sat hunched over the pan with 2 spoons and a couple of goofy grins.
But since I knew how good it tasted, I was determined to make it work.
So today, armed with my new candy thermometer, I tried again.
And it's good, friends.
It's really, really good.

Make some this Thanksgiving.
You'll be thankful.

[warmth & comfort]

Fall sings of warmth and comfort.
It brings us back home,
enjoying the familiarity and security of family.
It beckons us to gather 'round the table,
sharing stories and remembering where we come from.
It's 'round this table we are filled and equipped to back out and pour ourselves out.

Among our favorite fall dishes is scalloped potatoes & ham---not strictly a fall dish, but most definitely comfort food.
There are some recipes that keep me tweaking and searching, knowing that I can do better.
This recipe is one I've returned to over and over for the better part of 15 years;
the one that, upon first bite, ended my search.

Scalloped Potatoes & Ham

1/4 cup butter
1/4 cup all purpose flour
2 cups milk
1 teaspoon salt
1/2 teaspoon white pepper
5-6 medium potatoes, peeled and sliced thin
1 medium onion, halved, thinly sliced, and separated
1 1/2 cups cubed cooked ham
2 cups shredded Monterey Jack cheese

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.  Stir in salt and white pepper.  

Spoon 1/4 cup white sauce into a greased 9x13 baking dish.  Top with half each of potatoes, onions, ham, remaining sauce, and cheese.  Repeat layers (but reserve remaining cheese). Cover and bake at 350 degrees for 55 to 60 minutes or until tender.  Sprinkle with reserved cheese and bake uncovered an additional 5 minutes.

stick-to-the-original guys and their honey lavender girl

Years ago, I bought new sheets to replace the threadbare, holey ones upon our youngest son's bed.
As I threw the old ones in the trashcan,
our son tearfully reclaimed them and begged to save them for his memory box.
My practical and sentimental side waged war for a few moments,
but I finally consented to let him keep them.
As he threw his little arms around me that night and thanked me for letting him keep them,
he spoke the quote that's been imprinted on my heart ever since:
"I'm a stick-to-the-original kind of guy. I don't like change."

Funny, as much as I relate to and identify with this son of my heart when it comes to life,
I'm quite a different story in the kitchen.
I'm forever, constantly changing things up and trying new recipes.
Sometimes it's a bit too much for my classic, vanilla-loving guys when I try to bring in things like lavender honey.
But, as I remind them, were it not for my never-ending venture to try new recipes,
we'd never have discovered some of what have become our all-time favorites.
And so, it's a dance.
They've learned to humor me and be a bit more adventurous.
I've learned---and must continue to learn better---
how to revisit the classics that they've grown to love and associate with comfort.

And sometimes, well, I need to leave well enough alone.

This weekend, for instance.
It wasn't sufficient to make straight-up snickerdoodles or straight-up gingersnaps.
You know, the ones everybody loves?
I had to throw in a variation.
Pumpkin snickerdoodles and pumpkin gingersnaps.
Sometimes these little experiments work and, well, sometimes they don't.
I won't be sharing the pumpkin snickerdoodle recipe because they didn't taste like much of anything.
Highly disappointing.
And the pumpkin gingersnaps were delicious,
but I had to hug my husband upon his return home and admit that he's right.
Sometimes it's better to stick with the original, well-loved recipes.
Afterall, they became that for a reason.

But even though there was one definite flop among my fall treats this weekend,
here's the one new keeper and the one family-loved classic that have made their way into my recipe binder.
Now the question is, when will my family ever see them again?  :)

Pumpkin Gingersnaps

Autumn Spice Dark Chocolate Brownies

(This is a fudgy brownie---exactly the way a brownie should be.  I don't bother with the ganache or nuts---it's perfect as is).

Enjoy the warmth and glow of this beautiful fall day ~ and happy fall baking!

Welcoming Fall

My husband left our house at 4:45 this morning so he could pick up my dad and head out to another milestone half marathon.
While it's rare for me to not be there to cheer them on,
I was somewhat grateful to grab a little more sleep beneath the warmth of my covers.
Before long, I was waking up our boys so I could take them over to the men's breakfast at church.
We're currently short a driver at our house,
as our oldest son broke his foot in a rousing game of dodge ball on Wednesday night.

Home again in the early morning hours,

I snuggled into my hoodie and fought off the chill.

Sipping coffee and enjoying quiet, uninterrupted moments in prayer,

I savored the stillness and made plans for my day.

It seemed only natural to invest this crisp first-day-of-fall morning baking.

As I've said before,

Fall is so brief.

And there are so many unbelievable delicacies to be had.  

Not one beautiful fall day can be wasted!

And so bake I did

(but only after discovering I had one lonely egg in my fridge and making a quick dash to the store for more).

On today's docket:

Pumpkin Salted Caramel Blondies (because they intrigued me and I knew my husband would adore them---even if I realized only upon putting them in the oven that I'd forgotten to add the pumpkin (duh) and quickly rescued them (which probably messed with the finished result big time.  Oh, and then we couldn't wait for them to cool before cutting into them, so they came out of the pan in a gloppy pile of a mess.  But I still highly recommend them).

Pumpkin Chocolate Chip Bars (because one son won't eat any dessert but chocolate chip cookies and this seemed like a promising fall alternative.  Did I mention I'm somewhat neurotic about seasonal appropriate foods)?

Pumpkin Cinnamon Rolls (because another son's love language is cinnamon rolls.  These are for Sunday morning breakfast).

Fall, you're finally here.
You're my favorite time of year,
and I'm so glad to welcome you.

Hey, Pumpkin!

It's a glorious, cool September morning.
I sit here giddily sipping coffee with hazelnut creamer
while cozied up in a hoodie.

I know, fall doesn't officially begin for 3 more weeks.
But it matters not.
Autumn has burst out in my heart.
Last Tuesday (August 28), I decorated our home for fall.
And my kitchen creations have followed suit.
I'm all about comfort food.

Comfort food means more to me than ever.
Now, with three teenage sons and many varying work, school, and ministry schedules,
I no longer take for granted the presence of all five of us around our table.
To me, comfort food says,
"I thought of you.
I planned for you.
I'm glad you're here.
Let's slow down and linger
while we catch up on life."

So following a family favorite of P-Dub's Beef Stew with Mushrooms over mashed potatoes,
I made my first Pumpkin Bread Pudding of the season.  And then I ate the leftovers for breakfast.  Hey, there's so many mouthwatering autumn delicacies to be had, not one day (or meal) can be wasted!

Have you already broken out your pumpkin?  What's baking in your kitchen?

Happy Weekend, friends!

[kitchen: these are a few of my favorite things]

They say the kitchen is the hub of the home---

the gathering place.

It's where we come together to work and serve and love;

where we lick beaters

and snitch tastes;

where we experiment with recipes,

rebound from flops,

and create a whole lot of memories.

It's where we prepare to feed both body and soul.

I love my kitchen.

More than that, I love the people who flow in and out of it.

Throughout the past 20 years of marriage, 

I've discovered some favorite tools and appliances

for making my time in the kitchen all the more enjoyable.

Admittedly, because of my love for cooking,

my husband is regularly seeking ways to bless and encourage me in this pursuit.

I fear he spoils me far too much.

So without further ado, here are my top 10 favorite kitchen items (in no particular order).  And please ~ leave a comment and share yours!

1). Immersion Blender

From smoothies to soups...this has gotta be my favorite kitchen gadget.  One could certainly do without an immersion blender---but I wouldn't want to.  :)

2). Silpat

While I'm a longtime cook, it took me a while to develop a love of baking.  This Silpat made me a believer.  

3). Kitchen Aid Stand Mixer

I got mine when Amazon featured them for a tremendous deal---keep your eyes open!

4). Ice Cream Bowl Attachment

This is my newest addition to my kitchen---my guys gave it to me for Mother's Day.  Our favorite creation so far?  Caramel Macchiato Ice Cream.  

5). Kitchen Shears

The uses are endless---from chicken to tortillas to basil...

6). Food Network Enamel Cast Iron Dutch Oven

Love me anything enamelware---and especially love the discoloration inside mine, indicating loads of use and lots of bellies filled.

7). Williams Sonoma Loaf Pans

Breads slide right out...joy!

8). Cookie/Muffin Scoops

Perfectly shaped cookies, uniform muffins

9). Italian Scalloped Baker

Beauty from oven to table

10). Chemex Coffee Maker

While it's not what we use for everyday use (as it takes a little time and patience), we pull it down off the shelf for the occasional treat.  It is, by far, THE BEST at-home coffee evah!

Stay cool, friends!

[taste and see]

I've long held to the belief that food is about much more than simply meeting a basic need.
It's about more than simply filling our bellies.
Food is about hearing my loved ones
and them hearing me.

It's about carving out time,
coming 'round the table,
looking into one another's eyes.

I can easily throw a frozen pizza at them
(and sometimes---ok, often---I do).
But food is about putting my heart on a plate
and presenting it to those I hold dear;
giving them my very best.
It's about training little boys that
there are certain sounds we don't make at the dinner table.

Food is about nourishing souls
and making memories.
It's shared experiences,
shared laughter,
shared prayer.
It's about pointing to our Bread of Life, Jesus,
the only One who can truly fill and satisfy.

"Oh, taste and see that the LORD is good! 

Blessed is the man who takes refuge in him!"  

Psalm 34:8

for $1.04... (and a giveaway)

[In case you didn't see the original post (below), I'm hosting a little spring giveaway this week.  You have till Friday night to leave a comment on this post, simply telling me you're here.  It's my way of thanking you for sticking around these parts and encouraging me in so many ways].

Onward...

Have you discovered the day-old bread section at the grocery store?  I make a beeline for this display each time I'm there and stock up on French Bread.  For $1.04 (plus a few added ingredients), I can quickly pull a loaf from my freezer and make a whole array of inexpensive dishes.

Cinnamon Baked French Toast (minimal ingredients, always a winner)
Stuffed French Toast
Sausage Kale Breakfast Strata
Garlic Tomato Bruschetta (one of my most frequented and requested recipes)
French Onion Soup
French Bread Pizza (any variation; easily customizable for every member of the family)
Pumpkin Bread Pudding (though it's not currently in season, this is my favorite bread pudding recipe)

...not to mention garlic/cheese bread, grilled cheese, croutons, etc...

So how 'bout you?  How do you work wonders with a loaf of French Bread?

From Grandma's Kitchen

I inherited a treasure trove last winter. 
My grandma gave me one of her recipe boxes.

Now, I've written about my grandma's recipes before.
She is, afterall, where it all began.
I like to think I inherited by love for cooking and cookbooks from her.
Her cookbooks fill every nook and cranny of her home.
I'm on my way.
She reads cookbooks like you'd read a novel...
just like me.
Before giving away a cookbook as a gift,
she reads through it and places a check or other notation beside each recipe that intrigues her. 
She is a brave and adventurous cook,
continually trying new recipes and rarely offering repeats.

So it was with the utmost joy I brought home an old box of yellowed recipes last December. 
I sifted through each one with wonder, as if stumbling upon the world's greatest treasure.
Many recipes were for things we so quickly and easily buy these days---
like a wide array of frostings, spreads, and fillings.
Many were for what I recognized as longtime family favorites.
I shuddered, however, upon discovering an apparent "Ode to Tuna" section.
Tuna Pot Pie, Sweet & Sour Tuna, Tuna Crisp, Tuna Dumplings, Tuna Chow Mein---
the tuna craze ran deep!
Thankfully, it ran its course.

Most precious to me, though, was each handwritten card.
In a day of online recipe sites (and trust me, I'm a fan),
my grandma's distincitve handwriting upon each card
drew out an audible gasp from within me.
It was a snapshot of family history.
Many of Grandma's copied favorites indicated the kitchen of origin.
I smiled as I read "Mom" or "Millie" (Grandma's longtime neighbor) written across the top line of the card.
I envisioned these women gathered at a coffee klatsch around the kitchen table,my grandma insisting,
"Millie, I must have this recipe!"

She collected recipes with thoughts of blessing her family.
She found joy in using her gifts;
encouraging and filling the lives of those she loves.

While I recognize that not all people will have the same nostalgic reaction to a bunch of old recipe cards that I do, discovering these old handwritten recipes reminded me of the value and importance of this little part of history.  For years, I've been writing our own family favorite recipes in a kitchen journal.  My plan is to give each one of our sons and their brides a copy of handwritten favorites when they get married.  My hope is that it fills their hearts and their stomachs, gives them a sense of history, and personally echoes the love we share as a family.

Thank you, Grandma.

Rainy, dreary Mondays in fall...

...call for baking spicy, sweet confections.

Like Autumn Spice Dark Chocolate Brownies.

I'd been swooning over them for the better part of two weeks before finally making them this morning.

So though the rain and wind beat against my window,
it's feeling incredibly cozy inside. 
I'm nursing along my mug of coffee with hazelnut creamer.
My autumn candle is flickering.
The washing machine is whirring away.
Piles of folded laundry are stacked on my couch.
My youngest student is reading his science.
Little by little, I'm working my way through my long Monday "to-do" list and the piles that accumulate on the weekends.
I'm contemplating my guys' return home, seeking to
fill them up before sending them out again.
I'm praying for them,
for friends near and far,
for wisdom and balance and grace.
Oh, how I need it!
I'm counting blessings,
choosing joy,
choosing to trust;
rejoicing in the God who has
revealed Himself to me
and beckons me to know Him.

Rainy days and Mondays.
I think I like them.

The Time of Singing (and Passing On Truth) Has Come ~ Day 20

When our boys were younger, I was regularly on the lookout for ways to plant the truth of God's Word deep in their hearts.  These rolls became a hands-on Easter tradition that is still loved enjoyed by our family today...


Resurrection Rolls

1 can refrigerated crescent roll dough
8 large marshmallows
Melted butter
Cinnamon
Sugar



Give each child one triangle shaped section of crescent roll. This represents the tomb.


Each child takes one marshmallow which represents the body of Christ.


Dip the marshmallow in the butter and roll in cinnamon and sugar mixture. This represents the oils and spices the body was anointed with upon burial.


Lay the marshmallow on the dough and carefully wrap it around the marshmallow.


Make sure all seams are pinched together well. (Otherwise the marshmallow will "ooze" out of the seams)


Bake according to package directions.


Cool.


Break open the tomb and the body of Christ is no longer there!  He is Risen! 

The Time of Singing (and Praying and Baking and Celebrating) Has Come ~ Day 19

I've detected a pattern of late.
When I've got a lot on my mind, I bake.
And I pray.
I bake and I pray.
I pray and I bake.
And I end with a whole kitchenful of stuff.
It seems I bake a lot more these days.
Which, thankfully, means that I'm praying more these days, too.
I spent the whole morning in the kitchen.
I decided to whip up a batch of dulce de leche cupcakes.
(I added a teaspoon of cinnamon to the batter).
But I still had dulce de leche left (and more praying to do),
so I decided to bake up a batch of dulce de leche brownies, as well.

The end result was this:

And this:

And this:

Yes, my firstborn got his driver's license today! 
And this mama is learning better how to bake...and pray...and trust.
And we are most definitely stocked and ready to celebrate when he gets home!

Congratulations, Drew!  We love you tons!  XOXO

The Time of Singing (and Baking) Has Come ~ Day 15

This morning's sunshine reflected off my 5 karats 5 carrots.  And it motivated me to do something with them.

 

Carrot Bread with Cream Cheese Icing

And yes, sometimes my guys just humor me.  They (including the big one) peeled off all the shaved carrots before eating it.

The Time of Singing (and Remembering) Has Come ~ Day 13

I'm sorry for the sudden drop-off in my little spring series last week.  After my husband and son returned from Mexico, we happily and gleefully jumped into a whole week of spring break!  I chose to intentionally invest those days in my family and friends.  And it was sa-weet!  But today life is returning to a more regular routine and I am picking up my blog once again.

I came across these images from another spring day in another year.  Five years ago, to be exact.

Remember those sweet boys?  I believe this particular day was our first robin sighting of the year---hence the reason we made "Bird's Nests" (just one of our favorite spring creations way back when). 

Bird's Nests
1 (12 oz.) bag butterscotch (or peanut butter) chips
1 lg. can chow mein noodles
assorted jelly beans or speckled malted milk "eggs"

Melt chips of choice in microwave or in a small saucepan on the stovetop over low heat, stirring till smooth.  Stir in chow mein noodles until well-coated.  Form "nests" and place on waxed paper until set.  Fill/garnish with jelly beans or malted milk eggs.

The Time of Singing (and Egging) Has Come ~ Day 11

Because they're requested each and every year, I'm re-running the recipe for Peanut Butter Eggs (originally posted two years ago). 

***

This morning our 9-year-old and I whipped up some peanut butter eggs to send off with my husband and our high school students as they attend a conference in Chicago. We did, however, manage to salvage a few for our own enjoyment, too. I'm quite certain we'd all agree that we've established a new Easter tradition today. The filling for these eggs is incredibly easy to work with, and the finished result is delicious! Happy, Happy Week, friends!

1 package (8 ounce) cream cheese, softened
1/2 cup butter, softened
1 jar (18 ounce) creamy peanut butter
1 tsp. vanilla
1 package (2 pounds) powdered sugar
12 oz. package semi-sweet chocolate chips
1/3 cup shortening

Beat cream cheese, butter, peanut butter, and vanilla until smooth. Beat in powdered sugar. Form rounded tablespoonfuls into egg shapes. Placed on waxed paper-lined baking sheets. Chill for 30 minutes. Melt chocolate chips and and shortening; stir until smooth. Dip eggs in chocolate until thoroughly coated. Place on waxed paper to harden. To decorate eggs, place leftover melted chocolate in a small plastic bag; cut a small hole in the corner of the bag. Pipe chocolate onto eggs. Store in refrigerator.

The Time of Singing (and Polishing Off Every Last Bit) Has Come ~ Day 7

So it's like this:  Yesterday, as I thought ahead to today and what I might wish to share with you in this little spring series, I settled on Triple Berry Crisp. This is, afterall, the time of year I start craving berries and cranking berry desserts out of my kitchen.  Triple Berry Crisp is unique, as the "topping" is first used to form a crust beneath the fruit, then sprinkled over the top of the fruit.  Thus, there is absolutely no shortage of that crunchy, cinnamony perfection that all-too-often disappears before the fruit.  Got me?

So with that set as the background, I baked up my first pan of the season yesterday.  I bought a carton of vanilla ice cream to top it off.  And I had good intentions to take pictures before we delved into it. 

But we got a little too eager.  And I forgot.

So maybe this will serve as an enthusiastic testimonial.

It's good. Real good.

The Time of Singing Has Come ~ Day 1

I've frequently noted that once February gives way to March, it is officially spring!  Now to any locals who read this and wonder from what figment of my imagination this stems, you undoubtedly recognize that spring is so long awaited and so long in coming around these parts, we have to extend it a bit, even if only in our hearts and minds.  So I am, with hope, choosing to look beyond the snow drifts piled up outside my window.  I am, with hope, looking forward to spotting my first robin, greeting the sunrise at an earlier hour, and watching in wonder as the world comes alive again. 

"For behold, the winter is past; the rain is over and gone. The flowers appear on the earth, the time of singing has come..."

Song of Solomon 2:11-12

In celebration of the melting snow and promised new life, I am beginning a little spring series which I'll call "The Time of Singing Has Come."  You may remember the Autumn Series I ran last fall.  It will be much like that, filled with many of my favorite aspects of spring:  food, decor, crafts, traditions.  And thrown into the mix will be a little spring giveaway!

For me, Spring includes visions of Easter and Mother's Day brunches, so I'm sharing my favorite blueberry muffin recipe.  For years I searched in vain for "the" go-to recipe.  Each recipe I tried was simply ok.  That is, until I discovered "To Die For Blueberry Muffins" a couple years ago.  Now, I'm not going to get quite that dramatic about it, but these oversized muffins are simply the best!  And in my mind, they're just another one of the signs---spring really is (or at least, soon will be) here.

blueberry muffins = spring