Nature’s Bounty

I have extraordinary news! Buster is back!!! After a week’s disappearance he emerged from his burrow, came running to me when I called him and is acting like it’s just another day! Also, one of Chippie’s offspring, Sunny, returned…without a tail! But she is acting like it’s no big deal and she has made her home in our woods. I felt a release after I published yesterday’s post, and now I feel so much gratitude for the gifts in front of me, like our first WATERMELON!

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Scenes From My Week

Saturday evening Wayne and I went out a hot date to the Home Depot parking lot. We didn’t go “parking” but were looking at the sheds on display in the upper 80 degree temps. The night before was an even hotter date–there was a rollover accident in our town that took out a utility pole. When he got home from work our house had been without air conditioning for about four hours. I wasn’t able to make that organic turkey meatloaf I had planned, either, so we went out to, ready? the food court at the mall. We didn’t want to deal with crowded Friday night restaurants.

Here are some more cheerful and picturesque things from my week:

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Royal Wedding Viewing Party (Updated!)

I’ve been busy baking scones and getting ready for early tomorrow morning when some lady friends will be joining me to watch the wedding. I’m so touched that Price Charles will be walking Meghan down the aisle! Also I’m feeling proud to be an Episcopalian knowing our first African American Bishop will be speaking! This is all so romantic and wonderful, plus it’s making me even more excited about my own wedding! Here’s how I’m setting up for tomorrow:

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Gluten-Free Lemon & Elderflower Royal Wedding Cake

Are you getting excited for the Royal wedding!!! (That wasn’t a question.) OK, so I know not everyone is into it, but I am completely. I wanted to create a gluten-free cake inspired by American(!) chef Claire Ptak’s revelation about what the cake will be:

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Recipe: Gluten-Free Buckwheat Egg Pasta

I’ve been using store bought gluten-free pasta for decades because it was something I never dared to make on my own; I wrongly assumed I needed special equipment. Then I noticed a number of recipes in my vintage cookbooks for hand cut wheat egg noodles. The recipe in my 1936 copy of the Boston Cooking School Cook Book includes the usual vintage open-ended ratio of flour to eggs: “flour enough to make very stiff dough.” While this may seem daunting to some as it was to me at one time, I actually now like the freedom to make it work with my own gluten-free creations and ratios.

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