Rhubarb is in full swing right now and I can’t get enough of it. I have made this recipe several times and it is just too good not to share.
It is that time of year here in Southern California when persimmons are falling off trees like manna from heaven. One of my favorite ways to eat a divine Fuyu persimmon is fresh.
The Fuyu persimmon is quite hard to describe, as it is sweet like a date, crunchy like an apple, with just the slightest hint of pumpkin. There are two major varieties – Fuyu and Hachiya. This recipe is for Fuyu only; to learn about the different varieties, click here. Continue reading
The New Year is almost here so I though we would take a look back at the top 13 posts of 2013. Thanks to all my readers who made this year of blogging so much fun. Continue reading
With the long days and rising temperatures one thing is for certain; I want to bask in the sun and not bake in the kitchen. When I sit down to the table, I want to cool off. What’s my trick? Sorbet!
For now, pineapple is my fruit of choice. Just the perfume of a perfect pineapple transports me to a tropical vacation in paradise; its vibrant, tropical flavor and juiciness makes a delightful sorbet. Continue reading
I recently bought a juicer after watching the movie, “Fat, Sick, and Nearly Dead”. It appears I am a sucker for sensationalism with a valid point. I am currently experimenting with juicing anything green I can find at my local farmer’s market. After several weeks of drinking green, something orange is a pleasant change. Continue reading