she craves

Cherry Almond Cake

Yes, I suck at baking. Yes, I've been trying my hand at a few recipes requiring flour, some sort of leavening agent, all manner of seasoning and the suffocating heat of the oven. Call me a masochist, but the last few dishes I've made had me peeking over the oven door to see if things had gotten golden brown.
 

Sometimes, you have to do things that will hurt. In my case, it involves baking. First, biscuits. Now a cake. The inspiration came from a phenomenal woman I know, Susan Massey. This all-around gorgeous human being and food stylist extraordinaire arrived at a dinner party with this cake. Not just any cake. But a Cherry Almond Cake.

Postcard from Summer: Slow Food Nation

This is what happens when a group of foodies — some very socially and politically minded, some ... not so much -- converge in a very food-centric city over a long weekend. I can't divulge all the details (only because I would bore you with policy talk), let's just say, we ate. A lot.

Fall Leaves And Farmstead Cheese

Memento

When I look outside my window the sun is shining. But I know better. Within that golden, ever-morning light is the frosty air of winter. I feel it in my bones. I become lethargic. Sweaters and thick socks are my dailor armor. Properly swathed in warm gear, my mind goes inward, too. Despite the well-intetioned holidays, I hardly ever make any memories during the cold season. Family get-togethers are muddled into one multi-year extravaganza (if T.V. watching can be called that). Mostly, my brain likes to re-visit a different time when days were much longer and things grew and we ate in the fresh air. There are a few leaves left on otherwise bare branches now. And when the grey wind picks up and scatters them at my feet I think of one autumn day in Cache Valley—a place called Richmond, home of Rockhill Creamery.

What I Did This Summer

(Drinking enough sangria, unfortunately, wasn't one of them)

Definitely not revamping the blog. Being technically challenged is painful to discover, especially if you're trying to gussy up the beloved blog. The makeover will come later when techie friends aren't dying of stress or I become graphically independent. But I can't put off posting any longer, so you get the same old same old. But with more thing to read ...