Homemade Chocolate Ice Cream For the past few years, (in our ice cream churning prime) whenever my husband and I would arrive at a family dinner, everyone would say, "So... did you bring ice cream?" We have hauled frozen tubs of ice cream to a family cabin in the hot hills of Washington and packed our ice cream machine in between beach towels and bike helmets bound for Sunriver. Unfortunately, we have been totally slacking off in that department lately. We show up, people look past us for a cooler. Nothing. We need to pull it together because compared to homemade ice cream, we really are a disappointment. It's kind of like when you have an adorable Keep Reading
How to Can Blackberry Syrup
How to Can Blackberry Syrup August is prime blackberry season in the Pacific Northwest. The best part? In a land where blackberries grow like weeds, picking is absolutely free! Find a safe, easily accessible public place and go crazy. We have let blackberries take over a small section of our side yard. Well, it used to be small. They have kind of become like those house guests you invite to stay the night, and they end up spending the week. You love them, but you are ready to have your space back. How do you get them to leave?! It's hard to whack them out in June when we know they will be so sweet in August. The blackberries, not the house Keep Reading
Cream Scones
Cream Scones I love scones. Despite their hoity-toity, high tea image, scones are a simple addition to any breakfast, brunch, or dessert menu. I served these cream scones for breakfast this morning and plan on using them as a base for strawberry shortcake later in the week. The recipe makes 16 smaller scones, which is great, because they are not exactly low in fat. I don't know about you, but I always feel better eating food in smaller portions. Even if I end up eating twice as many, it always feels like fewer calories. Despite their sometimes dry, tough reputation, scones are light, buttery, and down right delicious when made correctly. The key Keep Reading
A Realistic Look at Living with Less: The Good, the Bad, and the Ugly
Guest post from Kari Patterson. Every email my friend sends from Africa contains her signature quip: From a distance it looks like an adventure … up close it is filled with challenges. Isn't that always the truth? It's easy to look on the lives of others from afar and simply see the adventure. The success. The end-result. But making meaningful changes in our lives involve far more than adventure, right? It involves challenges. Obstacles. Hard things. The key is looking honestly and realistically at these challenges and still believing it's worth it in the end. We all would probably agree that “living with less” is a worthy goal. I doubt that Keep Reading
Raspberry Ricotta Cake recipe
Raspberry Ricotta Cake (recipe) I am totally off my produce game this summer. You see those raspberries? I bought them. At the store. In a white plastic bag in the freezer section. I'm pretty sure a little piece of my heart broke off and died right there in aisle 5. What is happening here?! My normal MO is Crazy U-Pick Person from June-September. 200 pounds of peaches? No problem. 65 pounds of blueberries? Sign me up. My hands are stained, my car is constantly loaded with boxes, and my counters are full of ripening fruit (and pesky fruit flies). But this summer has been quieter in the fruit department, and I am okay with that (I think? I am Keep Reading
How to make slow cooker caramelized onions
Slow Cooker Caramelized Onions Apparently, I am on a caramelizing kick. First, this butternut squash. Last week was roasted garlic. Now caramelized onions. Somebody stop me! The ingredient list is so short, the steps so simple, and the results so good that it's hard not to be a fan. Just like with roasting garlic, caramelizing onions replaces that often sharp, bitter bite with a sweeter, deeper flavor. These mellow onions can be used in anything from soups and stews to pizzas and burgers. Or just spread some goat cheese over a slice of bread and lay some caramelized onions on top. I did. Then I ate it for breakfast. I'm not pregnant or anything, Keep Reading
35 ways to use summer produce
Most of you are familiar with the concept of stockpiling when it comes to the grocery store, buying 3-6 months worth of products your family uses when it hits the lowest price in the sales cycle. The same idea can be applied to summertime produce, stockpiling when it is fresh and inexpensive. Having a plan is important, whether that is canning, freezing, eating, dehydrating, or baking. Of course, stocking your pantry (or linen closet or garage shelves) and freezer does require an initial investment of time, money, and equipment. I think the results are more than worth it. By drying your own fruit, you can keep it simple. Just fruit, without any Keep Reading
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