Blueberries for Sal Wiz

A late summer breakfast treat -- from scratch sour cream-blueberry muffins, stuffed with wild organic Maine blueberries. Delicious!

Happy Birthday to Me!

I know I said two weeks ago that I was back. But then school started. So now I'm trying again. I had a wonderful birthday weekend.


From scratch Wellesley Fudge cupcakes with white chocolate buttercream frosting. Yum!

Labor Day Cook-Out

With local corn and tomatoes:

Simple summer suppers

Rubbed with love boneless pork chops, with sauteed brussel sprouts.

Rubbed with love wild salmon, local salad greens.

Knott's Ward's Berry Farm

After a successful three-plus hour shopping trip at the Wrentham Premium Outlets, we stopped by Ward's Berry Farm on the way home and picked up a bushel of fresh and local produce:

Pesto, pesto!

One of the things I miss most about Princeton is my friend Hannah's homemade pesto. (And I miss Hannah, too!) But I found myself with all of this beautiful basil, some from the farmers' market and some from our garden:

So I made pesto, and tossed it with our favorite semi-local frozen pasta and local grape tomatoes.

With the leftover pesto, I topped a pizza:

I make our own crust in the bread maker. A batch makes enough for three pizzas, so I'll usually bake one right away and freeze the other two balls of dough. My secret ingredient is extra sugar in the dough -- thanks to Lee H. for that idea!

It's my blog, and I'll post if I want to

I'm back! After a week of not eating ... and therefore not cooking ... and certainly not feeling like writing about food, I'm back. But apparently:


Oh, well. I'm going to write about it anyway. New food posts coming soon!