The warmth of spring invites us to discover new life all around us.  Tulips and daffodils all dressed up in their finest.  Best shared with friends, celebrating the hope for a better life.  Sometimes we find moments like these, where such beauty helps us forget the troubles of our lives.  We stumble upon unexpected gifts; a sunny day, the morning dew, and the flowers of spring. Happy Easter everyone! The warmth of spring invites us to discover new life all around us.  Tulips and daffodils all dressed up in their finest.  Best shared with friends, celebrating the hope for a better life.  Sometimes we find moments like these, where such beauty helps us forget the troubles of our lives.  We stumble upon unexpected gifts; a sunny day, the morning dew, and the flowers of spring. Happy Easter everyone! The warmth of spring invites us to discover new life all around us.  Tulips and daffodils all dressed up in their finest.  Best shared with friends, celebrating the hope for a better life.  Sometimes we find moments like these, where such beauty helps us forget the troubles of our lives.  We stumble upon unexpected gifts; a sunny day, the morning dew, and the flowers of spring. Happy Easter everyone! The warmth of spring invites us to discover new life all around us.  Tulips and daffodils all dressed up in their finest.  Best shared with friends, celebrating the hope for a better life.  Sometimes we find moments like these, where such beauty helps us forget the troubles of our lives.  We stumble upon unexpected gifts; a sunny day, the morning dew, and the flowers of spring. Happy Easter everyone! The warmth of spring invites us to discover new life all around us.  Tulips and daffodils all dressed up in their finest.  Best shared with friends, celebrating the hope for a better life.  Sometimes we find moments like these, where such beauty helps us forget the troubles of our lives.  We stumble upon unexpected gifts; a sunny day, the morning dew, and the flowers of spring. Happy Easter everyone!

The warmth of spring invites us to discover new life all around us.  Tulips and daffodils all dressed up in their finest.  Best shared with friends, celebrating the hope for a better life.  Sometimes we find moments like these, where such beauty helps us forget the troubles of our lives.  We stumble upon unexpected gifts; a sunny day, the morning dew, and the flowers of spring. Happy Easter everyone!

I watched a program about beekeeping, and despite knowing I’d be too much of a wimp at the thought of getting stung; harvesting one’s own honey is still something to dream about doing at home.
That was the initial inspiration of these muffins, something with honey, and after doing some searching I ran across this recipe for honey, goat cheese, and fig muffins here.  
I had to change things around as the original recipe didn’t completely fit my needs.  Mainly the issue was these muffins were supposed to have a chunk of goat cheese in the middle, but the thought of meticulously placing crumbles into each mini muffin sounded tiresome.
Start with preheating the oven at 350°F.
Combine the wet ingredients, initially with the first two ingredients, and then stir in the subsequent items.2 large eggs3/4 cup packed brown sugar2 tablespoons honey1 teaspoon freshly grated lemon zest1 1/4 teaspoons vanilla extract, divided1 cup milk1/3 cup canola oil3/4 cup crumbled soft goat cheese
Then combine the dry ingredients in a separate bowl:2 cups white whole-wheat flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt
Stir together the wet and dry ingredients, until just barely combined, then stir in 1 1/4 cups chopped dried figs.
Bake for 13-15 minutes, and share with friends!
—j I watched a program about beekeeping, and despite knowing I’d be too much of a wimp at the thought of getting stung; harvesting one’s own honey is still something to dream about doing at home.
That was the initial inspiration of these muffins, something with honey, and after doing some searching I ran across this recipe for honey, goat cheese, and fig muffins here.  
I had to change things around as the original recipe didn’t completely fit my needs.  Mainly the issue was these muffins were supposed to have a chunk of goat cheese in the middle, but the thought of meticulously placing crumbles into each mini muffin sounded tiresome.
Start with preheating the oven at 350°F.
Combine the wet ingredients, initially with the first two ingredients, and then stir in the subsequent items.2 large eggs3/4 cup packed brown sugar2 tablespoons honey1 teaspoon freshly grated lemon zest1 1/4 teaspoons vanilla extract, divided1 cup milk1/3 cup canola oil3/4 cup crumbled soft goat cheese
Then combine the dry ingredients in a separate bowl:2 cups white whole-wheat flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt
Stir together the wet and dry ingredients, until just barely combined, then stir in 1 1/4 cups chopped dried figs.
Bake for 13-15 minutes, and share with friends!
—j I watched a program about beekeeping, and despite knowing I’d be too much of a wimp at the thought of getting stung; harvesting one’s own honey is still something to dream about doing at home.
That was the initial inspiration of these muffins, something with honey, and after doing some searching I ran across this recipe for honey, goat cheese, and fig muffins here.  
I had to change things around as the original recipe didn’t completely fit my needs.  Mainly the issue was these muffins were supposed to have a chunk of goat cheese in the middle, but the thought of meticulously placing crumbles into each mini muffin sounded tiresome.
Start with preheating the oven at 350°F.
Combine the wet ingredients, initially with the first two ingredients, and then stir in the subsequent items.2 large eggs3/4 cup packed brown sugar2 tablespoons honey1 teaspoon freshly grated lemon zest1 1/4 teaspoons vanilla extract, divided1 cup milk1/3 cup canola oil3/4 cup crumbled soft goat cheese
Then combine the dry ingredients in a separate bowl:2 cups white whole-wheat flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt
Stir together the wet and dry ingredients, until just barely combined, then stir in 1 1/4 cups chopped dried figs.
Bake for 13-15 minutes, and share with friends!
—j

I watched a program about beekeeping, and despite knowing I’d be too much of a wimp at the thought of getting stung; harvesting one’s own honey is still something to dream about doing at home.

That was the initial inspiration of these muffins, something with honey, and after doing some searching I ran across this recipe for honey, goat cheese, and fig muffins here.  

I had to change things around as the original recipe didn’t completely fit my needs.  Mainly the issue was these muffins were supposed to have a chunk of goat cheese in the middle, but the thought of meticulously placing crumbles into each mini muffin sounded tiresome.

Start with preheating the oven at 350°F.

Combine the wet ingredients, initially with the first two ingredients, and then stir in the subsequent items.
2 large eggs
3/4 cup packed brown sugar
2 tablespoons honey
1 teaspoon freshly grated lemon zest
1 1/4 teaspoons vanilla extract, divided
1 cup milk
1/3 cup canola oil
3/4 cup crumbled soft goat cheese

Then combine the dry ingredients in a separate bowl:
2 cups white whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Stir together the wet and dry ingredients, until just barely combined, then stir in 1 1/4 cups chopped dried figs.

Bake for 13-15 minutes, and share with friends!

—j

I had already decided to do a more extravagant muffin for Easter, but then I started feeling concerned for those who may not be so adventuresome.  So after thinking about it for a few days, knowing I was leaning towards making something cornbread-esque…  I finally ran across this wheat-free almond and corn meal muffin with lemon.  Super quick and easy and made the perfect amount, 12 mini muffins.  They are super crumbly, so I’ll have to be extra careful when I transport them tomorrow for lunch to ensure they stay looking nice and pretty.  I modified the recipe from this website.
First, preheat your oven to 350°F.  Then take 75g of softened butter and 75g of sugar and mix together well with a beater.
Second, take the grated zest from one lemon and 1 tbsp lemon juice with 75g of almond meal and fold into the butter mixture.
Third take 1 large beaten egg and 75g cornmeal and fold that into the batter.
Finally, grease well your mini muffin tin and put a generous tablespoon of the concoction into each well.  Bake for 18 minutes, until cooked.  Be careful when removing them from the tin as they are super crumbly.
How easy is that?  I’ll be posting the other muffin recipe later today.
—j I had already decided to do a more extravagant muffin for Easter, but then I started feeling concerned for those who may not be so adventuresome.  So after thinking about it for a few days, knowing I was leaning towards making something cornbread-esque…  I finally ran across this wheat-free almond and corn meal muffin with lemon.  Super quick and easy and made the perfect amount, 12 mini muffins.  They are super crumbly, so I’ll have to be extra careful when I transport them tomorrow for lunch to ensure they stay looking nice and pretty.  I modified the recipe from this website.
First, preheat your oven to 350°F.  Then take 75g of softened butter and 75g of sugar and mix together well with a beater.
Second, take the grated zest from one lemon and 1 tbsp lemon juice with 75g of almond meal and fold into the butter mixture.
Third take 1 large beaten egg and 75g cornmeal and fold that into the batter.
Finally, grease well your mini muffin tin and put a generous tablespoon of the concoction into each well.  Bake for 18 minutes, until cooked.  Be careful when removing them from the tin as they are super crumbly.
How easy is that?  I’ll be posting the other muffin recipe later today.
—j I had already decided to do a more extravagant muffin for Easter, but then I started feeling concerned for those who may not be so adventuresome.  So after thinking about it for a few days, knowing I was leaning towards making something cornbread-esque…  I finally ran across this wheat-free almond and corn meal muffin with lemon.  Super quick and easy and made the perfect amount, 12 mini muffins.  They are super crumbly, so I’ll have to be extra careful when I transport them tomorrow for lunch to ensure they stay looking nice and pretty.  I modified the recipe from this website.
First, preheat your oven to 350°F.  Then take 75g of softened butter and 75g of sugar and mix together well with a beater.
Second, take the grated zest from one lemon and 1 tbsp lemon juice with 75g of almond meal and fold into the butter mixture.
Third take 1 large beaten egg and 75g cornmeal and fold that into the batter.
Finally, grease well your mini muffin tin and put a generous tablespoon of the concoction into each well.  Bake for 18 minutes, until cooked.  Be careful when removing them from the tin as they are super crumbly.
How easy is that?  I’ll be posting the other muffin recipe later today.
—j I had already decided to do a more extravagant muffin for Easter, but then I started feeling concerned for those who may not be so adventuresome.  So after thinking about it for a few days, knowing I was leaning towards making something cornbread-esque…  I finally ran across this wheat-free almond and corn meal muffin with lemon.  Super quick and easy and made the perfect amount, 12 mini muffins.  They are super crumbly, so I’ll have to be extra careful when I transport them tomorrow for lunch to ensure they stay looking nice and pretty.  I modified the recipe from this website.
First, preheat your oven to 350°F.  Then take 75g of softened butter and 75g of sugar and mix together well with a beater.
Second, take the grated zest from one lemon and 1 tbsp lemon juice with 75g of almond meal and fold into the butter mixture.
Third take 1 large beaten egg and 75g cornmeal and fold that into the batter.
Finally, grease well your mini muffin tin and put a generous tablespoon of the concoction into each well.  Bake for 18 minutes, until cooked.  Be careful when removing them from the tin as they are super crumbly.
How easy is that?  I’ll be posting the other muffin recipe later today.
—j I had already decided to do a more extravagant muffin for Easter, but then I started feeling concerned for those who may not be so adventuresome.  So after thinking about it for a few days, knowing I was leaning towards making something cornbread-esque…  I finally ran across this wheat-free almond and corn meal muffin with lemon.  Super quick and easy and made the perfect amount, 12 mini muffins.  They are super crumbly, so I’ll have to be extra careful when I transport them tomorrow for lunch to ensure they stay looking nice and pretty.  I modified the recipe from this website.
First, preheat your oven to 350°F.  Then take 75g of softened butter and 75g of sugar and mix together well with a beater.
Second, take the grated zest from one lemon and 1 tbsp lemon juice with 75g of almond meal and fold into the butter mixture.
Third take 1 large beaten egg and 75g cornmeal and fold that into the batter.
Finally, grease well your mini muffin tin and put a generous tablespoon of the concoction into each well.  Bake for 18 minutes, until cooked.  Be careful when removing them from the tin as they are super crumbly.
How easy is that?  I’ll be posting the other muffin recipe later today.
—j

I had already decided to do a more extravagant muffin for Easter, but then I started feeling concerned for those who may not be so adventuresome.  So after thinking about it for a few days, knowing I was leaning towards making something cornbread-esque…  I finally ran across this wheat-free almond and corn meal muffin with lemon.  Super quick and easy and made the perfect amount, 12 mini muffins.  They are super crumbly, so I’ll have to be extra careful when I transport them tomorrow for lunch to ensure they stay looking nice and pretty.  I modified the recipe from this website.

First, preheat your oven to 350°F.  Then take 75g of softened butter and 75g of sugar and mix together well with a beater.

Second, take the grated zest from one lemon and 1 tbsp lemon juice with 75g of almond meal and fold into the butter mixture.

Third take 1 large beaten egg and 75g cornmeal and fold that into the batter.

Finally, grease well your mini muffin tin and put a generous tablespoon of the concoction into each well.  Bake for 18 minutes, until cooked.  Be careful when removing them from the tin as they are super crumbly.

How easy is that?  I’ll be posting the other muffin recipe later today.

—j

Perfect day for the cherry blossoms, the bees are humming, the sun is shining, and all is calm.  Now, what to bake for Easter? Perfect day for the cherry blossoms, the bees are humming, the sun is shining, and all is calm.  Now, what to bake for Easter? Perfect day for the cherry blossoms, the bees are humming, the sun is shining, and all is calm.  Now, what to bake for Easter?

Perfect day for the cherry blossoms, the bees are humming, the sun is shining, and all is calm.  Now, what to bake for Easter?

Beautiful day at Tower Grove market and some beautiful bread from Red Fox Baking and Catering!
—j Beautiful day at Tower Grove market and some beautiful bread from Red Fox Baking and Catering!
—j Beautiful day at Tower Grove market and some beautiful bread from Red Fox Baking and Catering!
—j Beautiful day at Tower Grove market and some beautiful bread from Red Fox Baking and Catering!
—j Beautiful day at Tower Grove market and some beautiful bread from Red Fox Baking and Catering!
—j

Beautiful day at Tower Grove market and some beautiful bread from Red Fox Baking and Catering!

—j

Finally, the warmth, the flowers, the farmer’s markets, and the salads!

This is probably my favorite go to salad.  Baked chicken, feta cheese, tomatoes, artichokes, olives, mixed salad, salt, pepper, olive oil, and balsamic vinegar.  Yum.

Get out there and enjoy the sun!

—j

Springtime, thunderstorms, and pizza… nothing goes better.  Other than pizza with pesto, chicken, artichoke hearts, bell pepper, tomatoes, kalamata olives, goat cheese, mozzarella, and arugula (sprinkled on top after baking).
Here’s to the spring love,
j Springtime, thunderstorms, and pizza… nothing goes better.  Other than pizza with pesto, chicken, artichoke hearts, bell pepper, tomatoes, kalamata olives, goat cheese, mozzarella, and arugula (sprinkled on top after baking).
Here’s to the spring love,
j Springtime, thunderstorms, and pizza… nothing goes better.  Other than pizza with pesto, chicken, artichoke hearts, bell pepper, tomatoes, kalamata olives, goat cheese, mozzarella, and arugula (sprinkled on top after baking).
Here’s to the spring love,
j Springtime, thunderstorms, and pizza… nothing goes better.  Other than pizza with pesto, chicken, artichoke hearts, bell pepper, tomatoes, kalamata olives, goat cheese, mozzarella, and arugula (sprinkled on top after baking).
Here’s to the spring love,
j

Springtime, thunderstorms, and pizza… nothing goes better.  Other than pizza with pesto, chicken, artichoke hearts, bell pepper, tomatoes, kalamata olives, goat cheese, mozzarella, and arugula (sprinkled on top after baking).

Here’s to the spring love,

j

Busy week. Self-care is important. Enter. Hot. Chocolate.
Yum.
—j Busy week. Self-care is important. Enter. Hot. Chocolate.
Yum.
—j

Busy week. Self-care is important. Enter. Hot. Chocolate.

Yum.

—j

Its officially spring, but with the cooler weather forecasted, this may be the last soup of winter.  A delicious parsnip and ginger soup by Hugh Fearnley-Whittingstall.  A carrot got thrown in to give it a little extra color and a boost of vitamin A (Why, I don’t know, because I wanted to!).  Puréed soups are also quite easy because it doesn’t require much precision; just chop, cook, boil, and purée and you’re done.  I use my immersion blender to make soup like these, but you could also use a food processor or blender.  I recently tried a vitamix for the first time which did an amazing job.  (Anyone want to send me one?!)
First chop one large onion, mince 2 garlic cloves and 2 inches of peeled fresh ginger, dice 1+ lbs of parsnips and 1 carrot.
For the spices I used whole spices and ground them up in a mortar and pestle.  I used ½ tsp cardamom, 2 tsp cumin, ½ tsp cayenne pepper.  I threw in a pinch of salt and a few peppercorns into the mixture to help grind it all up.
Heat up 2 tbls of olive oil and 2 tbls of butter in a pan and sauté the onion first for about 10 minutes, then add in the garlic and ginger along with the ground spices.  Continue cooking for a few minutes then add in the parsnips and carrots.  Stir until everything is well coated.  Pour in 1 qt vegetable stock  and simmer until everything is well cooked, about 10-15 minutes for me.
Turn the heat off, let cool briefly, then purée, turn the heat back on and begin warming it back up.  Check the seasonings and add more salt and pepper, and finally stir in ¾ cups of whole milk.  Once the soup is exactly where you want it to be serve with some sour cream and pepper on top.
Enjoy,j Its officially spring, but with the cooler weather forecasted, this may be the last soup of winter.  A delicious parsnip and ginger soup by Hugh Fearnley-Whittingstall.  A carrot got thrown in to give it a little extra color and a boost of vitamin A (Why, I don’t know, because I wanted to!).  Puréed soups are also quite easy because it doesn’t require much precision; just chop, cook, boil, and purée and you’re done.  I use my immersion blender to make soup like these, but you could also use a food processor or blender.  I recently tried a vitamix for the first time which did an amazing job.  (Anyone want to send me one?!)
First chop one large onion, mince 2 garlic cloves and 2 inches of peeled fresh ginger, dice 1+ lbs of parsnips and 1 carrot.
For the spices I used whole spices and ground them up in a mortar and pestle.  I used ½ tsp cardamom, 2 tsp cumin, ½ tsp cayenne pepper.  I threw in a pinch of salt and a few peppercorns into the mixture to help grind it all up.
Heat up 2 tbls of olive oil and 2 tbls of butter in a pan and sauté the onion first for about 10 minutes, then add in the garlic and ginger along with the ground spices.  Continue cooking for a few minutes then add in the parsnips and carrots.  Stir until everything is well coated.  Pour in 1 qt vegetable stock  and simmer until everything is well cooked, about 10-15 minutes for me.
Turn the heat off, let cool briefly, then purée, turn the heat back on and begin warming it back up.  Check the seasonings and add more salt and pepper, and finally stir in ¾ cups of whole milk.  Once the soup is exactly where you want it to be serve with some sour cream and pepper on top.
Enjoy,j Its officially spring, but with the cooler weather forecasted, this may be the last soup of winter.  A delicious parsnip and ginger soup by Hugh Fearnley-Whittingstall.  A carrot got thrown in to give it a little extra color and a boost of vitamin A (Why, I don’t know, because I wanted to!).  Puréed soups are also quite easy because it doesn’t require much precision; just chop, cook, boil, and purée and you’re done.  I use my immersion blender to make soup like these, but you could also use a food processor or blender.  I recently tried a vitamix for the first time which did an amazing job.  (Anyone want to send me one?!)
First chop one large onion, mince 2 garlic cloves and 2 inches of peeled fresh ginger, dice 1+ lbs of parsnips and 1 carrot.
For the spices I used whole spices and ground them up in a mortar and pestle.  I used ½ tsp cardamom, 2 tsp cumin, ½ tsp cayenne pepper.  I threw in a pinch of salt and a few peppercorns into the mixture to help grind it all up.
Heat up 2 tbls of olive oil and 2 tbls of butter in a pan and sauté the onion first for about 10 minutes, then add in the garlic and ginger along with the ground spices.  Continue cooking for a few minutes then add in the parsnips and carrots.  Stir until everything is well coated.  Pour in 1 qt vegetable stock  and simmer until everything is well cooked, about 10-15 minutes for me.
Turn the heat off, let cool briefly, then purée, turn the heat back on and begin warming it back up.  Check the seasonings and add more salt and pepper, and finally stir in ¾ cups of whole milk.  Once the soup is exactly where you want it to be serve with some sour cream and pepper on top.
Enjoy,j Its officially spring, but with the cooler weather forecasted, this may be the last soup of winter.  A delicious parsnip and ginger soup by Hugh Fearnley-Whittingstall.  A carrot got thrown in to give it a little extra color and a boost of vitamin A (Why, I don’t know, because I wanted to!).  Puréed soups are also quite easy because it doesn’t require much precision; just chop, cook, boil, and purée and you’re done.  I use my immersion blender to make soup like these, but you could also use a food processor or blender.  I recently tried a vitamix for the first time which did an amazing job.  (Anyone want to send me one?!)
First chop one large onion, mince 2 garlic cloves and 2 inches of peeled fresh ginger, dice 1+ lbs of parsnips and 1 carrot.
For the spices I used whole spices and ground them up in a mortar and pestle.  I used ½ tsp cardamom, 2 tsp cumin, ½ tsp cayenne pepper.  I threw in a pinch of salt and a few peppercorns into the mixture to help grind it all up.
Heat up 2 tbls of olive oil and 2 tbls of butter in a pan and sauté the onion first for about 10 minutes, then add in the garlic and ginger along with the ground spices.  Continue cooking for a few minutes then add in the parsnips and carrots.  Stir until everything is well coated.  Pour in 1 qt vegetable stock  and simmer until everything is well cooked, about 10-15 minutes for me.
Turn the heat off, let cool briefly, then purée, turn the heat back on and begin warming it back up.  Check the seasonings and add more salt and pepper, and finally stir in ¾ cups of whole milk.  Once the soup is exactly where you want it to be serve with some sour cream and pepper on top.
Enjoy,j

Its officially spring, but with the cooler weather forecasted, this may be the last soup of winter.  A delicious parsnip and ginger soup by Hugh Fearnley-Whittingstall.  A carrot got thrown in to give it a little extra color and a boost of vitamin A (Why, I don’t know, because I wanted to!).  Puréed soups are also quite easy because it doesn’t require much precision; just chop, cook, boil, and purée and you’re done.  I use my immersion blender to make soup like these, but you could also use a food processor or blender.  I recently tried a vitamix for the first time which did an amazing job.  (Anyone want to send me one?!)

First chop one large onion, mince 2 garlic cloves and 2 inches of peeled fresh ginger, dice 1+ lbs of parsnips and 1 carrot.

For the spices I used whole spices and ground them up in a mortar and pestle.  I used ½ tsp cardamom, 2 tsp cumin, ½ tsp cayenne pepper.  I threw in a pinch of salt and a few peppercorns into the mixture to help grind it all up.

Heat up 2 tbls of olive oil and 2 tbls of butter in a pan and sauté the onion first for about 10 minutes, then add in the garlic and ginger along with the ground spices.  Continue cooking for a few minutes then add in the parsnips and carrots.  Stir until everything is well coated.  Pour in 1 qt vegetable stock  and simmer until everything is well cooked, about 10-15 minutes for me.

Turn the heat off, let cool briefly, then purée, turn the heat back on and begin warming it back up.  Check the seasonings and add more salt and pepper, and finally stir in ¾ cups of whole milk.  Once the soup is exactly where you want it to be serve with some sour cream and pepper on top.

Enjoy,
j