The end of August found me in Seattle for IFBC. I was not going to go. To be honest, I had my fair share of food conferences last year and had decided to sit back in the shadows to enjoy them moving forward. Upon returning from France, we had to high tail it to Seattle …
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Summer kind of hung out for a couple of extra weeks and then without any warning, just skipped right out the door. I cannot even say Fall is here; it forgot to stop by. Winter seems to have arrived and brought it’s wet, gloomy, and soggy self right into our lives. Definitely, time to enjoy …
There is something magical about Camont. I had a feeling when I met Kate over dinner with Pim that I would fall in love with not only her but also Camont. Pim had a sparkle in her eyes when she talked about Kate’s little haven in Gascony. Over dinner, Kate talked about making Apricot and …
Meaty beef ribs are marinated in a ginger and sriracha marinade and then grilled to perfection. Perfect served alongside grilled sweet white corn that is finished with melted butter.
Delicate berry financiers are perfect for an afternoon break from it all.
Hot Cross Buns are a yeast bun that is traditionally served on Good Friday, except in our house, it is served Easter Morning with steaming cups of coffee. Hot Cross Buns are always marked with a cross which is representation of Christ. Superstition says that Hot Cross Buns baked on Good Friday will not mold and that one bun should be kept until next years buns are baked; they never last that long in our house!