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Savory Cherry Jam

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Savory Cherry Jam

One of the most amazing but frustrating things about moving all the time is that I am constantly re-learning local produce. While most of the produce itself has remained the same from city to city and state to state, the timing has shifted a month or two or even three in different climates. But tree fruit. Tree fruit has been the one genre of produce that has just been completely unpredictable as I’ve moved from place to place. DC’s tree fruit scene was insanely awesome. Durham, on the other hand, not so much (though GOD I miss the blueberries.) Columbus had great apples and decent peaches, but not really any cherries or plums to speak of.

Moving back to Colorado, I knew I would return to a land of great, high-altitude peaches from Palisade and other farming communities on the Western Slope. But I did not expect the cherries.

Oh em gee the cherries!

Beautiful little cherries

Colorado has had rather a bumper crop this  year, and I’m obsessed. For weeks now, I’ve been eating them faster than I can buy them. In fact I COMPLETELY missed strawberry season because I was so distracted by these round little rubies. Which, actually, is fine with me because the cherry is my new number one.

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Leftover-Rice Cakes

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Breakfast of leftovers
I don’t really recall eating much rice before I was thirteen. It was then that I had my first delicious bites of Chinese takeout (strangely, in Disneyworld). My sister and I were hooked, so suddenly, stir fry became a regular meal in our household. My dad would bust out a giant wok, a pound of chicken breast, and a smattering of stir fry vegetables, and within minutes the house would fill with the sounds and smells of the quickly cooking meal.

Rice, too, was always part of these week-night stir fries. And it was the rice that yielded the best leftovers, because the following morning, dad would make rice cakes.

Tasty breakfast of rice

Rice cakes, as I grew up with them, are not comparable to the puffy, crunchy discs of rice you can buy at the store. These rice cakes are rather more like pancakes, cooked in a frying pan and slathered with butter and maple syrup to make a scrumptious breakfast.

Whether you make your rice for stir fry, curry, or something like this, make a little extra and you can set yourself up for a week’s worth of awesome breakfasts.

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Blueberry Muffins

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My high school theatre classroom (the Dungeon, to be exact) was unlike any other classroom. It had no desks but was bordered with squashy, mis-matched sofas, and it served as not only a classroom, but as a rehearsal space, a lunch hall, a dressing room on show nights, and for some of us, an office. It’s possible that during tech weeks I spent more time in there than in my own house.

Needless to say, a LOT of food found its way in and out of the Dungeon. But there were certain foods that were never allowed.

Corn nuts (for the smell). Sunflower seeds (for the mess).

But above all, blue food. There was no real purpose in asking why. You just. didn’t. eat it.

But I like to think that if school had been in session over the summer, blueberries would have been allowed. As one of natures only blue foods, they are phenomenally good for you, delicious, and extremely versatile.

Blueberry season is coming to a close here, but while they were still plentiful on the bushes, I made a trip to a little pick-your-own farm nearby to get my hands on some. Plenty for immediate use, plenty to freeze for later so that I can make these muffins all year long.


I’m actually really not much of a muffin person, to be perfectly honest. I tend to crave something savory rather than sweet in the morning. But if I do make muffins, this recipe is likely to be repeated with regularity.

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Awesome Raspberry Jam

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And now, for something completely out of the blue, a fresh berry jam.

No, I’m not so far behind that I’m posting recipes I made this summer.

Seriously. I went to the farmers market last week, and nestled between the butternut squash and dark, leafy greens sat some of the most fabulous raspberries I have ever seen.

I talked a lot about strawberries when I started this blog, just as they were ripening here. One might assume from so much strawberry talk that they held the highest honor in my berry kingdom.

But oh.

Raspberries.

Be still, my heart.

Luscious, tart, and totally worth the seeds that will get stuck in your teeth.


There is little to complain about with the North Carolina growing season. It’s long, it allows for multiple plantings of cool weather plants, and an enormous variety of fruits and vegetables grow here quite happily. But I have been stymied ALL SUMMER, waiting for baskets of brilliant red raspberries that would never arrive.

Until November, apparently.

Grown under passive tunnels that gather warmth without requiring electricity (as greenhouses typically do), these gorgeous gems of fruit are coming into their own when most other berries have long since disappeared from the market stands.

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Potato Cheddar Soup

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Yesterday was dreary. And lazy. I got up at 11:30 and did approximately nothing until 4:30. Nothing. It. Was. Glorious. Lazy days like this come rarely. I can normally talk myself into doing something moderately productive, even on the weekends: errands, cooking projects, editing photos, planting seeds, writing posts. But yesterday, for five surprising hours, nothing.

I crave soup on days like yesterday. Something warm, something filling, something that simmer and bubbles on the stove while the gray sky presses down outside. I have some old standbys, yes, but my friend Sara brought this one to my attention a while back, and let me tell you: it’s perfect for a dreary, lazy day because it’s super easy and comfort food to the max.

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Double Cheddar Broccoli Soup

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Spring has most definitely sprung in North Carolina. And from the looks of Facebook statuses from friends across the country, it has sprung in many other places, too. It’s a time for swapping socks for flip flops, coats for t-shirts, and huddling in a blanket for lounging on the balcony.

But I also love the rainstorms. The thunderheads that roll in over the afternoon and burst into lighting and rain as night falls.

These nights call for cozy. These nights call for soup.


Soup is pretty easy cooking. Some of my meals literally seem to use every one of the dishes in my kitchen, but soup pot’s got my back. It’s totally cool with me spending the rest of the evening watching West Wing instead of cleaning up from dinner. The cutting board, on the other hand, gets quite a workout.

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Egg in a Hole

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Egg in a Hole for Breakfast

It’s entirely possible that I’m the last person to arrive at this party, but these days I find I really, really like soft-cooked eggs. Growing up I thought I only liked scrambled eggs, hard-boiled eggs, and deviled eggs (who doesn’t?) but recently, I’ve discovered the pleasure of the slightly runny yolk.

And THIS, it turns out, is the best way I’ve found to enjoy it. I feel a little generous even calling this a recipe because it’s SO quick, SO easy, and amazingly, deliciously good.

Simple ingredients
I’ve seen this recipe with a number of different names. Egg in a Hole, Frog in a Hole, Egg in the Middle… but the principle remains the same. You take a piece of bread. And you punch a hole in it. And then you put an egg in the middle and cook. Simple!

Making the hole
I like using a round cookie cutter for this, but you could get cutesy and use a heart, a square, or whatever shape you want. The important thing is to not make it too small. Trust me, if there isn’t enough hole, the egg will just overflow and not cook and you won’t be able to flip it and all will be ugly for your breakfast.

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Fresh Pea Pesto & Linguine

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Have I talked about my obsession with peas?

I’m not kidding.

I look forward to the brief harvest of pea pods from their delicate vines more than any other veggie. My grandparents planted endless rows of peas in their garden not so much because they needed that many for themselves, but because they had two wily granddaughters who spent many summer days amongst the plants, picking and eating peas still warm from the sun.

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Spring Greens Flatbread Pizza

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Veggie flatbread

After a lengthy winter (for usually balmy Durham), the recent arrival of warm weather has caused a SURGE of greens in my garden. I was a bit over-zealous in March when I planted spring crops (er twelve Romaine plants and six spinach), and now, I can frequently be seen toting bags of freshly-picked lettuce to work and bequeathing it to friends willing to eat a lot of salad. Combined with the arrival of everything fresh at the farmers market, I have to exercise a lot of control to make sure I’m using up these greens before they go to waste. I tire of salads quickly, so I thought I’d try a different take.

Springtime for pizza

In a move that surprised me, the staunch supporter of cheese pizza with as few toppings as possible, this flatbread pizza has almost nothing on it except vegetables. I coupled a large wad of my most recent harvest of spinach leaves with some young onions and green garlic, two ingredients I rarely work with but was curious to explore.

Fresh and green

And because I couldn’t quite bring myself to omit cheese entirely, just a bit of asiago, which is ever the friend of garlic-y, onion-y things.

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Grilled Pesto Turkey Gouda Sandwich

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I feel just a teensy bit ridiculous about this post.

This post is about a sandwich I made.

Not a pretty dessert, not an elaborate entree: a sandwich.

But this is real life and sometimes in real life, I need a sandwich. And since this one was phenomenally good, I thought you might need this sandwich also.

This sandwich is inspired by one I enjoyed on a recent trip to a small town in the rolling mountains of Western North Carolina. My friend Abbe and I each ordered a turkey-gouda panini, which was literally just turkey and gouda – a tasty combo on its own – but we both agreed that it might be even better with… something. We just weren’t sure what.

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