Lots of goodies in our CSA share this week from In Good Heart Farm. I am very thankful for having such nutritious and delicious, fresh farm produce in my life. Pie pumpkins I have never ever worked with a pie pumpkin. I don’t think I’ll get much flesh from these cute little fellas, but I …
Bundt cakes, up to now, have made me nervous. I slather butter into the dips and peaks of the pan. I flour the pan if the recipe calls for it. But too many times, when I turn the cake out onto a plate, parts of it stay behind, stuck to the pan. This time would …
Foodies are a fickle bunch. They latch onto something, overindulge, grow bored, and then move on to the next greatest thing. Bacon, kale, and quinoa have all had their day. Cauliflower seems to be the latest darling thanks to the paleo crowd. And pumpkin is bringing out the haters. Perhaps that’s no surprise since, in the …
Tomorrow is October! Here in North Carolina, that’s a bit of a shocker. Our temperatures have been up and down lately but always warm and pleasant, in the 70s or 80s. However, this weekend, right on schedule, it’s getting cooler, even dropping into the low 40s at night. The latte menu at coffee shops and …
Many in the culinary world, and even home cooks, look down their nose at Rachael Ray, but I don’t. She is who she is. She doesn’t pretend to be a chef, she knows she’s not. She’s simply a gal who loves food, loves to cook and loves telling stories. You’re either going to like hanging …
Grabbing the Gusto 