Good Saturday morning! And happy final day of April – you can rest easy because tomorrow is the beginning of a new month, and I won’t be posting so obsessively. Today, instead of running our hometown half marathon as I should be doing, I am instead bringing you Lemon Cranberry Scones with Lemon Glaze. (Further evidence that I’m not a perfect decision maker.)
I just wanted a lemon.
I found myself at the grocery store faced with limited options in the lemon department. It was either going to be one of those plastic squeeze lemons or a 2 lb. bag of lemons. I was feeling fast and loose, so I bought the 2 lb. bag.
Which brings us to the point – I’ve prepared more lemony things, including Lemon Blueberry Muffin Bread…
In an act of desperation and in a display of my addiction to accruing “visitors” and “views” on my secret food blog, I’ve decided to increase my end of April posting frequency in an attempt to see an increase in traffic compared to March. (How exciting for my five followers!) I’m not proud of this, but I can’t resist.
So, you lucky dogs, today that means I’m bringing you a recipe for Lemon-Garlic Roasted Broccoli.
Everyone is making avocado toast these days. I wasn’t sure I wanted to get on the bandwagon until I tried it, but I’m so glad I did!
This week, I was faced with the age old question.
What should I do with these dramatically overripe bananas?
Well, would you look at that? Now that they’re sitting in a skillet with some butter, eggs, ginger, and rum, they look a little more promising. Continue reading
Welcome to spring time! (For real this time.) After one late in the game snow storm, we are finally enjoying REAL sunshine and REAL temperatures in the 70’s, and I don’t plan to go back. This time when I hang up that big puffy coat, I want it to be for the last time. And you know what people eat when it’s spring time? They eat asparagus. Which brings me to today’s topic, Farro Salad with Asparagus and Tomatoes.