And all the trimmings

I’m training for a half-marathon again this year, so I’m supposed to be eating healthy.

But I ate two of these nectarine raspberry turnovers for dinner last night, because they’re delicious and I just couldn’t help myself.

I know, bad idea. But I was really hungry, and the turnovers were conveniently located right in front of where I was standing when I decided I wanted to eat something.

And they’re filled with fruit, which is good for you! Except maybe when it’s sweetened with sugar and encased in sugar-coated buttery pastry. Click to continue »

The past few weeks I’d been feeling guilty about cooking anything that wasn’t strictly summer-related. Produce is so fantastic right now, it seems blasphemous to make something that can be made any time of year.

But sometimes I just want chocolate.

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An evening meal on a typical August 22 would probably mean barbecue. Or perhaps a salad.

Not this year.

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Here’s something I never thought I’d say about vegetables: They’re delicious!

Had I known that all you have to do to make vegetables tasty is pour olive oil, salt, pepper and cheese over them, I would have … well … cooked more vegetables. Click to continue »

When I brought these scones into work, I told the rest of the Web Team to guess what flavor they were.

They were pretty much stumped: “Raspberry?” “Pomegranate?” “Papaya?” “Haggis?”

They guessed every flavor under the sun except, of course, for the flavors that the scones actually contained: currant and gooseberry. Click to continue »

Chrissy has been making so many tasty desserts using summer fruits, I thought I should put aside the chocolate chips for awhile and join her in making use of the season’s bounty.

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Doesn’t it seem like nectarines kind of get short shrift compared to other summer fruits?

You always hear about tasty dishes incorporating peaches and cherries and various types of berries.

Not so much with nectarines, though.

So I’ve been on kind of a nectarine kick lately, to make up for years of inattention. My latest feat: This cheesecake tart piled high with sweet, juicy nectarines! Click to continue »

Sweet, fresh corn always reminds me of August. That’s when the first ears of corn seem to be ready to be picked from the garden (not that I have any planted in my own garden…but I can pretend).

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This salad could probably be called “caprese with a twist.”

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Last week I went to the California Mid-State Fair. For the first time ever!

It was a whole day of first-time-evers, in fact. I sat in a fire truck for the first time ever. I watched a riveting demonstration of the cleaning product Touch of Purple for the first time ever. And, most importantly, I ate funnel cake for the first time ever. Click to continue »