Anyone in the room who is a chocoholic, please raise your hand! Folks, I am guilty as charged. Whether it’s a gourmet chocolate and peanut butter candy bar or a mint chocolate chip ice cream cone, I can’t stay away. But I’m always trying to eat healthier, so I’m on the hunt for ways to have my chocolate and eat it, too, so to speak. I don’t think dark chocolate on its own is inherently bad in moderation, but oftentimes it is accompanied by all kinds of oils, sugars, or unrecognizable ingredients. And those who are trying to eat paleo, gluten-free, etc. often have a hard time finding good options. Plus, if you make your own, you can save money! So it really is time we get back to the basics and indulge our chocolate addiction with ridiculously simple no guilt chocolate fix ideas like these. Come along!
If you have followed me at all, you know I am not the best cook or baker in the world. I don’t like anything super complicated and I’m generally afraid to try some things. But one of the reasons I started this blog was to push myself out of comfort zones, to try new things, and to write about it! And I have been wanting to try canning for a long time. I could schedule some time with friends or family who have experience with canning, but I kind of liked the idea of tackling it on my own. So here we go!
July means peach season in Ohio! And while it can be hard to find peaches grown locally (except at Quarry Hill Orchards, which is fantastic!), I always know when peaches are in season as the markets are full. Those beautiful fruits filling up the racks are just begging to be used in an infinite number of recipes. Today I’m sharing 3 of my favorite ways to use fresh peaches. First, I’m always up for trying a new cocktail so I concocted this Bourbon Peach-Tea Cooler. Second, I got hooked on this peach burrata salad I had a few weeks ago so I am making it again. And third, one of the easiest desserts you’ll ever make is a rustic tart with whatever fresh fruit is available – in this case, peaches! You could make any or all of these in one day. I dare say if you make them all at once it will be a veritable “peach feast”. 🙂 Let’s get started…
Today would have been my mom’s 76th birthday, she passed away in June. I’m so sad I can’t talk to her anymore, and I miss her like crazy. But I know she lives on in my heart and in my memories of her. And this week I wanted to feel especially close to her memory, and I often do that through cooking. She never thought of herself as a good cook, but there are certain dishes she made that were unique to her and my dad’s heritage and she made them even more special to us by adjusting to our tastes.
I had the wonderful fortune to attend a culinary event this week in the Cuyahoga Valley National Park that has been on my summer bucket list for a few years now. It’s called the Blueberry BBQ and is co-hosted by Chef Douglas Katz of Fire Food and Drink in Shaker Heights and Dan and Michelle Greenfield of Greenfield Berry Farm in the Cuyahoga Valley National Park. The event showcases the blueberry in a multi-course meal enhanced by craft cocktails honoring the berry as well. And the setting is the berry farm itself with its acres of berry fields and historic rustic barn, a perfect backdrop to compliment a delicious meal.