If you drive along some parts of the central California coast, you are likely to see wide swaths of the landscape covered in artichoke plants. In fact, this is pretty much the only place in the U.S. where commercial artichokes are grown.
When I think of growing blueberries, I think of places like Oregon or Maine. You know, forests and cooler climates. Not 100+ F temperatures in California’s Central Valley zone 9. Yet, here they are!
I have three varieties of plum trees in my yard. The earliest to ripen is the Santa Rosa. They look and smell so luscious, and then you bite into one. PUCKER!!!
With summer officially here, the stone fruit season is now seriously underway. Apricots, peaches, nectarines, plums, and all the hybrids in between, are dropping off trees and showing up in markets. Gobble them up now, they don’t last long!
Somewhere in human culinary history, someone made some “rules”. Some were good. Some leave me scratching my head and wondering why.
One of my fondest childhood memories is going into my grandparents’ back yard looking for ripe blackberries on their vine. In December. Kind of didn’t understand plants back then. Continue reading Old-Fashioned Seedless Blackberry Jam (No Pectin Added)
Did you have that teacher that insisted you watch a video during sex-ed of a baby being born? Maybe I’ll show my students this one instead from now on! Continue reading Not Your Usual Sex-Ed Video
I always dreaded the usual back-to-school essays I had to write in elementary school. Most of the kids had stories about trips to fun places and I was trying to remember how to spell moussaka. Moose-Caca??!!
It was on a whim one summer evening a few years ago that I decided to do something with some leftover salmon other than just reheating it. Lo and behold, a new favorite meal was born.
I won’t take credit for ideas that aren’t mine, but I won’t hesitate to shamelessly show them here.
I have a love-hate relationship with summer. I hate the heat (tell me you like 105+ with a straight face). I love the fringe benefits that come with having heat to deal with.
Things I love about salmon: flavor, few bones, cheap-ish in whole body form, cooks quickly, leftovers make great salmon cakes. I think that’s a pretty good list.