Adventurous, accessible eats to enrich your world
Last year for Easter Sunday I invited some sweet international friends (and their three kids) over for quiche, roasted potatoes and carrots, and coconut macaroons after our church service. Five years ago, I made quiche and roasted asparagus (and bought a carrot cake from the grocery store) for some of my best girlfriends while studying […]
I’ve been seeing so many recipe for dairy-less (aka vegan) ice cream around the internet these days. And they look seriously delicious. Whether you’re using a frozen banana, soaked cashews or coconut milk (like in this recipe), these ice creams are just about as creamy, cool and tasty as their moo-filled counterparts. I’m not giving […]
I’m starting a new thing on the think fruitful blog and it’s called actually cooking from the recipe books that I own. I’m going to set a goal of making (and sharing) at least one recipe from one of my recipe books per month. This month, I dove into The Joy the Baker Cookbook, which was […]
When looking at a restaurant menu, I’ll usually choose the dish that has the most components. If it’s between a chicken breast and say a roasted vegetable salad, I’m going with the salad. The more color, texture and components that I can get in a dish, the better! I think this is one of the reasons that […]
It’s been another few fun weeks in beautiful N.C. And I’ve had some great opportunities to meet new faces and eat and drink at new places. And I’ve been enjoying occasional nature walks (see photo above). It’s just about spring and there’s all kinds of fun stuff happening around here to do with food, art, […]