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Where I grew up, folk weren’t really into canning vegetables or making fresh fruit preserves. Canning was the province of Laura Ingles or Marilla Cuthbert; something done by the characters in the books I read.  So you can imagine my delight, much later in life, when I realized that canning was something that people actually still do. I found this charming and fun, but I didn’t jump on the bandwagon. The whole process seemed mysterious and complicated; filled with bubbling cauldrons and beakers and the secret arts of the rustic grandmother. So I was intrigued and filled with wonder, but also fear, for I was not an initiate in these ways. Then, one year, my step-mom made jam. I was

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I recently attended the an international food blogger’s conference called Food Bloggers Connect. This took place in London (!) and I had such a great time meeting other bloggers who are so passionate about food, photography and life. Another thing I enjoyed at FBC5 was the never ending supply of Chobani yogurt. Chobani was one of the sponsors and we had lots of yogurt over our three days at the conference. The Chobani reps and media team were all super nice and on the last day of the conference, Chobani made a lovely brunch for all of us food bloggers. One of the things that this brunch emphasized was that there is so much that can be done with yogurt

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Peaches, peaches, everywhere! No, seriously, I’ve been doing a lot of cooking with peaches lately. And when I say a lot, I mean that I’ve gone through almost 3 cases of peaches in the last week. No joke. But I’m at the point where I’m trying to use up the last case of peaches before I go to the Food Bloggers Connect international food bloggers conference later this week. (Yep. That’s happening. ) So I was looking in my fridge yesterday, wondering what to make. I was out of eggs, which knocked out most cake-like items, but, noticing that I had buttermilk, the idea of biscuits came to mind. From there it was just a short leap to peach shortcake.

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Pesto is one of life’s great joys.  It’s delicious on pretty much anything: pasta, sandwiches, veggies… It’s also super easy and fresh beats those little plastic tubs from the store every time. It also freezes really well, so you can make a big batch and freeze a bunch for later goodness when you’re feeling less domestic.   2 C fresh basil, tightly packed 2-3 cloves garlic 3 tbsp pine nuts (substitute walnuts for an earthy variation) 1/2 C olive oil 1/2 – 2/3 C parmesan cheese salt, to taste     Pick the basil leaves off the stem and wash them off. Dry with paper towels before adding to the cuisinart. Throw the garlic, pine nuts, salt and olive oil

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