Dibs and Dabs

IMG_3173Macoun Apples are the best!  I just dehydrated these as I just can’t stop buying them for fear the season will be over.  Even this way, a tad under really dry are almost like the real thing.  Missing the crunch but has a feeling of healthy when it all goes down.


These Energy bites have been altered, yet again.  This time I used ground almond flour as some of the nuts part, dried ginger chopped, chia seeds, dates and cherries.  In case you missed it when I last posted this:

2 C. pitted dates

2 C. dried cherries

1 C. sunflower seeds

handful of sesame seeds

handful of almond flour

chopped dried ginger & chia seeds

2 Tbs. coconut oil

2 tsp. vanilla

1 C. cocoa powder

1/2 tsp. salt

Sometimes it’s quite a bit to blend in the chopper, just add some more coconut oil.

I have decided to deal with Fall anticipation of depression this year in a different way.  I joined a “club” not far from home.  I’ve always loved to ride my bike but it’s impossible living with Paul as he has fits. He continuously goes haywire about making sure I have a helmet and giving me all sorts of bike and road advice.  He makes me so crazy with it I decided to go inside this year.

So, I went in and signed up.  Easy smeezy.  $25./month.  I go in at 1:00 when just about 4 people are there, three times a week.  The bike is awesome!  It has a screen where I decided which ride I want, 4.2 miles, choose the path and off I go.  Sweating !  It’s hard, all sorts of grades and of course me, smarty pants, sets off at a quick pace and I keep it.  The weird part  is I love this path called coastal, animated, probably California but I’m heading towards the sun, which is lovely although I never get there.  It’s always off in the distance.  But, small complaint really.  It does the trick for me.  After my ride, which takes 20-22 minutes I do some yoga with 3 lb hand weights and stretch all over for about 20 minutes.  That’s it.  45  minutes tops, Monday/Wednesday/Friday.  The neatest part….no dogs, no one talking to me, just me working at my max.  A good feeling.  I feel much less “old” when I come out of there.  And, it lasts.  I feel good most of the time.  Every other day – I’m a convert.  End of story….I eat one of these Energy things before I go in, as lunch.

IMG_3149This is a fabulous number I made up the other night.  And, I got to use my new mandolin.  I sliced up the radishes, big blob of homemade yogurt, sea salt and coarse black pepper.  Not sure why I never thought of that before. Great on a salad as the dressing.  We eat allot of radishes. Next year even more crazy colors are going in our garden.


Back at this project again.  We love Sourdough, such a lot of work though.  What you see here are the starters, a whole wheat one, a white one in the red rimmed jar and leftovers in the tall. It’s a complicated process.  But, I did, after many days, make this bread.  It was delicious with lots of butter on it.  Gone baby gone. Wine on the side!  I’ve been  working on my stuff (which has been refrigerated for the past week) this morning and am back to Tartine bread baking.  It’s a process but I’m thinking if I stick with it and am consistent we’ll have our own incredibleness all the time.  So, more pictures as I go.

I heard something so darn funny yesterday on the radio.  It was on one of those Sunday afternoon radio hours.  It was the Siri girl guiding you home walking from a bar.  At first, I didn’t hear the intro., I thought what is going on, but then caught on it was a spoof, HYSTERICAL, and it really is the Siri girls voice.  She teamed up with a writer.  Somehow google her up could be on YouTube.  Honestly funny and so clever.


Yogurt and Seeds


(Yogurt-notes) (yogurt-ingredients) (yogurt-directions)

This post could be very experimental.  I’m trying to be my own Web person but that is a really big “reach” for me.  All I’m actually trying to do is get a print button up on this thing but apparently it needs to be “shortcode”….Hello?

I’ve been making yogurt for years…always a kind of messy thing that I just need to get past.  Usually I pour a gallon of milk into a kettle, cook till it boils, stirring frequently (180 is boiling point) then turn off, let it drop down to 112 (this can take an hour or more).  I then put in some starter – which is a freeze dried w/probiotics which I get online from Yogourmet.  I put two packets in and a healthy few tablespoons of my current fresh yogurt.  Whisk it all up, put in 4 quart sized canning jars then place it in the oven with oven light on (only) for up to 30 hours.  The bad part is the cleaning of the pan I cooked it in, the bowl I cooled it in and the various instruments for stirring & mixing.

My new way…is I use a Instant Pot (I’m embarrassed to say it was a wicked impulse buy) but it works for this!  With this little deal I put the gallon of milk in, press the yogurt button a few times until it says boil, let it come to a boil while it is covered with a glass top – about an hour.  The machine will say yogurt when done.  Let it sit a few minutes. Then place the insert it has cooked in within a large bowl of cold water in the sink.  Fairly quickly the temp will come down to 110, add your starter and place in jars – same procedure.  The really nice part is I don’t need to watch it as the machine will shut itself off and that pan it cooks in cleans so easily.  Once you have the yogurt jarred I place them in the oven, with just the oven light on.  Generally I count out 25 hours, put it on the white board as a reminder and then take them out to refrigerate.  The longer you keep it in a warm place the bit stronger the yogurt is.  You can also take a jar out and lop into a paper coffee filter or cheesecloth to get rid of even more water.  It then becomes more like a cheese aka cream cheese texture.  Add some herbs and there you go!

As to those seeds on top: I tried to make some Seedy Oat Crackers – a combination of oats, sesame seeds, chia seeds, poppy seeds, nuts like pistachios and almonds, walnuts and a smidge of salt. Mixed it up added a few tsp of vegetable oil and a tablespoon of maple syrup.  I then baked it – it was supposed to be hard pressed together and come out as a cracker, did not!  But, it did come out as a tasty crumble to put on top of stuff.  I eat it every morning now.  So, I would say – put whatever you have in a bowl, add some oil (coconut would work well here) don’t forget some maple syrup and bake it up a bit.

O.K. exhausted mentally now.  I’m pretty sure I still haven’t gotten the “print” button happening.  This is so hard for a non computer person. How come I can weave and all the other stuff I do but this….technical computer work mystifies me.  As an aside, just for laughs.  I contacted WordPress people for a “walk through” on how to use the site explaining I needed help.  They set up a meeting with me.  I was told to download Zoom which I thought I did.  Thought is the key word here.  When my date and time came up I sat here in front of the computer for 20 minutes thinking they stiffed me as I assumed they were going to call and we’d line up the computers….hell no.  But really, for someone who has admitted they are completely numb how did they expect me to follow up with a Zoom meeting?  Don’t you think if I could do that I could do my own darn stuff?


This is just a fun shot.  We all know how to make an apple pie I think.  It’s easy, yummy and great breakfast food with a cup of hot something.  I don’t measure – just put a pile of apples in a bowl, add 1/2 cup sugar, spices, lemon peel, juice, a pat of butter, seal it up and bake at 400 for an hour.  Fini.

Don’t forget to add a slice of cheddar because I’ve been told if you don’t “It’s like a kiss without a squeeze”. Cute.




Sticky Buns…A quick method


So darn fast.  I had a request for sticky buns recently thus began my search for easy.  I was kind of dreading the yeast, rise, rise thing.  These were to be served at 7 a.m.  I used to make them for the cafe on Saturdays but I would have to start the day before and attend them then get up and moving super early to do the final bit.  These are what I’ve found – not 100% as good but pretty darn close and when you figure in the labor factor, PERFECT.

1 cup dried Michigan cherries (thank you, again, Peggy Faris)

1/3 C. Rum

1 C. Dark brown sugar

2 Sticks unsalted butter, melted

1/2 tsp. cinnamon

1/2 tsp. allspice

1/4 tsp. Cardamon

1/2 tsp. ginger

1/4 Cup Chopped candied ginger (or more) – this is a new addition, no necessary but yummy anyway and since it’s fall why not.

1 C. Chopped pecans or Walnuts

Handful of whole ones

Three packages of crescent rolls.  I tried Trader Joe’s last time, good, but small.  This time I used a double volume one.  Perfecto!

Preheat 325.  Spray two muffin pans, 24 slots total w/spray or butter them.  Combine rum & cherries and heat for a bit to marinate.  Combine butter, spices and sugar, either nuke or heat up in a small pan, whisking till thickish.

Place some butter/sugar mixture in each slot, top with some chopped nuts and a few whole ones.

Unroll a package of dough on floured board, squeeze together seams so you have one sheet (don’t roll out) just use your hands.  It doesn’t have to look perfect, lumpy is o.k.  Spread some syrup mixture on the dough, sprinkle with cherries & rum (you’ll do this three times so same enough), sprinkle with some nuts, roll up the long side.  Cut in 8 slices, place in pan.  Do this with all three tubes, press down a bit.

That’s it.  They bake really fast, like 10-15 minutes tops so watch them.  Take them out when nicely browned.  Place parchment paper tightly over the top holding the parchment down with your mitts and quickly flip over to cool.  This is a really good time to immediately fill the empty tin with water and some detergent to soak while it’s hot.  Nasty letting it cool, then it’s really hard to get clean.





Fall Biscotti

Yesterday I was wandering through my blog randomly.  I was not only surprised by how much I’ve actually posted but super happy to run across things I loved but had forgotten about.  Olive Oil Biscotti was one of them…..mmmmmyum.


1 Cup flour

1/2 C. Cornmeal – I made these with Bob’s Medium Grind Whole Grain – a bit crunchy on the teeth.  You could grind the cornmeal finer in your coffee grinder first.

1/4 tsp. baking powder

1/2 Cup olive EVoil

1/2 Cup sugar

1/4 tsp. salt

1/4 tsp. black pepper

2 Eggs

zest of one lemon or orange

1-1/2 Cups Pecan pieces

1/2 Cup diced Mandarins or dried fruit of any kind.

Preheat to 350. Combine the first three ingredients in a small bowl. Using your mixer beat the rest in the same order, slowly add the dry, fold in the nuts and fruit last.  Using a rubber spatula (its quite sticky at this point) turn out on paper lined baking sheet and mold to a rectangular shape about 6″ x 15″. Flatten top to a depth of an inch or so.

Bake for 25 minutes, rotating half way.  Let cool on the counter for half an hour.  Turn the oven down to 325.

Slice into strips and re-position onto same cookie sheet a bit apart from each other. Bake another 20 minutes or until nicely browned.  It will crisp up more while cooling.


Chocolate Walnut Biscotti – One of our Cafe specials

3 – 1/3 Cups flour

1 – 1/2 Cups Sugar

2/3 Cup Cocoa

2 – 1/2 tsp. baking powder

1/2 tsp. salt

14 Tbs. unsalted butter

4 eggs plus 2 yolks

2 tsp. vanilla

3 Cups Walnuts

2 Cups coconut


In processor, mix flour, sugar, cocoa, baking powder, salt & butter.  Place mixture in bowl.  Mix eggs, yolks & vanilla together, add to dry.  Add nuts & coconut.  Squeeze with hands, form into two long logs, roll with rolling pin.  Bake 25 minutes. Cool. Slice, re-position, bake another 25 minutes.

Just kidding.  This is from my Cafe book; we would make giant amounts at a time.  Our bowls were larger than normal also.  No wonder I had muscles…..stirring these batches all day, every day.  Carefully measure these ingredients in half for a normal batch.  These do freeze well if you want to do a Christmas plan ahead.  Sometimes I’ll half dip the end result of these in melted good chocolate for an extra buzz.


Cranberry/Pistachio Biscotti

2.5 Cups flour

1 Cup sugar

1/2 tsp. soda

1/2 tsp. powder

1/2 tsp. salt

3 eggs

1 tsp. vanilla

1 Cup dried cranberries

1 Cup pistachios

Mix together all dry in mixer. Add eggs & vanilla until dough forms, add fruit & nuts on low to just incorporate.

Form and bake same as above.  If you like glossy biscotti brush w/egg wash before you bake the first time. (1 egg, 1 tsp. water)

I love these cookies and used to really enjoy making them at the shop.  Those nasty things you see in jars in various places are not good and taste like dust in my opinion.

Any questions please get in touch.  My question is this; does anyone know how to get one of those “Print” boxes onto the blog so you can just print my recipes rather than have to hand copy???? Please let me know.  Thanks.



A chewy block of good stuff – No Baking.


This was in the recent Bon Appetit, I just changed it, as usual, to suit us.  The chocolate on top – that is all about Paul.  He wouldn’t touch it without chocolate – old man thing!

2 Cups brown rice cereal

1/2 Cup Millet – I like this as it gives it a crunchy/pop

1/2 Cup rolled oats – not my fav., a bran cereal of some sort would work.  I do like Kashi Pumpkin flakes cereal

1/2 Cup dried fruit – I used cherries

1/2 Cup coconut flakes

1/2 Cup seeds & nuts –  sesame, poppy, chia, pumpkin- I used all and pistachios & walnuts

Butter a baking dish well.  Microwave or heat on stove:

1/4 Cup brown sugar

1/4 C. Maple syrup or honey

2 Tbs. Butter or Coconut oil – I used butter

Pinch of sea salt flakes

1/4 Cup or more of Almond butter

1 tsp. Vanilla

Blend till smooth, pour over mixture in bowl, mix well, spread out press down in buttered dish.  Use a spatula to press firmer.  Dribble melted chocolate on top and dust with anything cool you like for added interest….Cover and chill to set up.

Slice w/warm knife.  Really nice room temp. but I keep them in the fridge the rest of the time.

I like these but I really prefer less ingredients in my intake.  But then again I was never a rice krispies kind of person…something about that mouth feel.  It’s large action. Hard to explain.