These are the classic macaroons made from the recipe on the bag of Baker’s Angel Flake coconut. Simple and delicious!
Brandywine. Need I say more?
Make zoodles! Sauté them in olive oil with garlic in a really hot cast iron skillet and they’re delicious. Or coat them with egg, then dust them with a bit of flour and pan fry them. Crispy and decadent!
How could it be prettier? Flowers and the promise of seeds for next year.
The first step is to cook the polenta. I use 4 cups of water to 1 cup of corn. My favorite is Rustic Integrale Polenta from http://ansonmills.com It is coarse with flecks of color and full of rich, corn flavor. I slowly add the corn while stirring to make certain it doesn’t clump and then cook it for about an hour. I check the seasoning, adding salt if necessary, and a knob of grass-fed butter. Then I pour it into a buttered half-sheet pan, cover it with plastic and put it in the fridge to set. When I want to serve it, I take it out, cut it into wedges and fry it in a little olive oil in a cast iron skillet until it’s crispy on the outside and creamy on the inside. It’s the perfect side with a roasted chicken and a fresh, green salad!
There have always been Black Eyed Susan and Aster wherever I have lived. I hope there always will be.
There are lovely crabapples in the garden and the leaves are starting to fall. I adore the crisp breezes and chilly mornings.
I have used the old Joy of Cooking “Rich Roll Cookies” recipe for years. It is so simple and so good. It’s basically flour, egg, sugar and butter and holds its shape beautifully when cut.
My husband wanted another round of the sandwiches and scones we had for Afternoon Tea yesterday and, being an obliging wife, that is what I made for him. We had butter and Little Scarlet strawberry conserve on our scones this time. So delicious.