Roasted Asparagus

The last several months, Scott and I have been eating more roasted vegetables with meals.  We've roasted beets, broccolini, carrots, asparagus, brussel sprouts, portobello mushrooms, and cauliflower.  All are delicious and taste so good after being in the oven at a high temperature with just a bit of olive oil and salt and pepper.  With... Continue Reading →

Strawberry-Rhubarb Upside-Down Cake

Spring is in the air and the perfect time to get strawberries and rhubarb together.  This combination goes well together and has been enjoyed in homes for years, no decades.  🙂   This Strawberry-Rhubarb Upside-Down Cake caught my eye in the New York Times and thought I'd give it a try.  So glad I did... Continue Reading →

Morning Glory Muffins

After having so much fun and success with Rosie Daykin's 'Butter Celebrates' cookbook, I decided to buy her first cookbook, 'Butter Baked Goods', and try it out.  Morning Glory Muffins were the first on my list of things to make.  They turned out well and they freeze well too.   The recipe says it makes... Continue Reading →

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