We are at the height of Cherry season in the Pacific Northwest. It is a special time of year, as Cherries are one of my very favorite fruits, and they are totally unavailable the rest of the year.
I was inspired to make this after flipping through an old wine country book that had a picture of a gorgeous focaccia bread studded with harvest grapes. It was very autumnal and looked so pretty that I thought I would like to make a summer version. That is what led me to this lovely recipe for focaccia bread with cherries and goat cheese.
I don’t know how pasta salads became such an integral part of the American BBQ. I suppose it is because it is so easy to transport, hearty enough to stand up to a day of loose refrigeration, and simple to make ahead? Well, that should be good enough for anyone, right?
A refreshing sweet and sour drink with a slight fizz and a lovely mint flavor! Great for children and grownups with a gorgeous deep red color and packed with freshly squeezed lemon juice, ripe cherries and garden grown mint.
These cookies were made for my little girls. I know they seem like they may be kind of adult flavors- but my kids are weird like that. They like black coffee and dark chocolate. They are their father’s girls.
My three year old daughter has a favorite book, and it is called “Pinkalicious.” I suspect that if you have a young daughter or granddaughter that you know exactly what I am talking about right now.
This is an adaptation from a blackberry, jalapeno butter sauce that I love to make in the summer. But when I went to the store today, there were no blackberries! When I tried to think about another fruit that was in season that had the same sweet and sour qualities as a blackberry- the natural…
This dessert is just yummy. I will use whatever cherries are best at the time, but my favorites are the dark red bing cherries, and of course, the yellow raniers. The cake gets so moist from the fruits juices, and lets off a heavenly cinnamon, lemon scent when baking. Another perk is that it is…