Habanero jelly

We were recently sent some Habanero Jelly from Hawaii. It's very spicy and is good on cornbread. Hot pepper jelly has an unusual combination of sweet and hot flavors. The jar says to use it on meats, but we've only had it on cornbread so far.

read full post ...

rhubarb pie

This is a rhubarb pie we made last week. Not much to say about it. We like to use about half the sugar that recipes call for so that it's nice and tart. Few desserts can compete with rhubarb pie.

read full post ...

groundberries

Strawberry season has finally arrived. We went picking today and ended up going a bit overboard, as you can see from the ten pounds of berries we ended up with. The strawberry farm did not have black plastic on the ground, unlike the farms I have been to in the past. The plants ended up surrounded by weeds, but that didn't seem to affect the berry yield much. We made blurry chocolate-covered strawberries by melting some chocolate chips we had around:


The chocolate-covered strawberries are fantastic. We're also freezing a few pounds of berries to use in milkshakes later this summer.

read full post ...

pizza margherita

Our container basil plants are flourishing. We only have tiny green tomatoes so far, but the basil is ready to be eaten. Yesterday we made Pizza Margherita from Vegetarian Cooking for Everyone. We used the pizza dough from that cookbook as well. We used 1c. white whole wheat flour and 3 c. white flour. The crust turned out great: it was easy to stretch nice and thin, and it did not end up with any bubbles. We have a pizza stone, which really does help make a nice crisp crust. The pizza just has homemade tomato sauce, fresh mozzarella, and fresh basil chiffonade. Tasty! We froze half the dough for later in the week.

read full post ...