I’m wading in an excess of riches. Unfortunately not of the green back persuasion, but I’ve an abundance of Michigan ruby red cherries to use.
I can’t seem to make it through a market without plopping a big bag of the seasonal beauties into my cart, so I’ll be in recipe cherry-land for the next couple of days.
The most time-consuming element in this recipe is pitting the fruit. I’d advise using plastic gloves,otherwise your hands will look like mine . A couple of buddies are stopping by and I need something easy to knosh on with a glass of wine–this is simple and perfect, I’ll just soak my hands in clorox before they arrive.
Coming off a four-week, super-intense editing of my next book, “The Welcome Home Diner”, a contemporary novel about two women opening a diner on Detroit’s east side. I get why writers isolate themselves during the process. I was assigned a well-seasoned editor determined to squeeze the best book that she could out of me. The verdict will be in the hands of … Full recipe post »
We may be jipped out of a white Christmas in Michigan this year, but the promise of the family rejoined and traditions re-lit has me craving pickled herring. In past years I’ve been lucky enough to receive it––scratch-made––from my Polish neighbor, Krystyna, the week before our family celebrates Christmas and the New Year. This year she’s left … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...