wash your veggies This is how we wash our greensdog walking Who walks who?tissues Trader Joe’s tissues crack me up!Salt Water sandals Three generations of Salt Water sandalsDungeness Father’s Day feast of Dungeness crabflower A pretty picturemushroom pizza These turned into a delicious pizzalittle league Last little league gameguitar lessonsFather’s Day gift + lessons.  I told him he has until Christmas to learn the guitar solo in ‘Stairway to Heaven”


pearl barley salad with harissa spiced chicken


I hesitated sharing this recipe because the preparation is a bit fussy.  Many prep and cooking techniques are utilized here:  chopping, peeling, blanching, sautéing, marinating…you get the idea.   Continue reading


fartsIn the houses where teenage boys reside, fart jokes are funny
sith lorda sith lord lives among us, apparently
Kinfolk morning coffee with the new Kinfolk magazineBlue Balls Got these vintage-y blue Ball jars at Target. A new drink recipe may be in the works!berries from the B’more farmers market

Food Market

at the one year anniversary celebration of the Food Market in Hampden
Breezy Willow back to work this week at the farm!hip to be square

back to square onebreakfast best breakfast sandwich duck pizza

duck pizza and Resurrection ale on the rooftop at Cacao Lane 

Iphone panoramas just look weird
more honeyout of this AMAZING, DELICIOUS creamed honey given to me by a coworker.  Must.  Get.  More.


Coconut mango bites


When the weather warms up, I’m on the lookout for things I can make for road trips or picnics that travel well and aren’t melty (sorry, chocolate!).  These fit the bill.

The earlier batches I made were a bit wet, so be sure not to soak the mango too long.  You just want it just a little pliable so that it will incorporate with the nuts and coconut.

coconut mango bites (adapted from My New Roots)

makes approximately 20 pieces

2/3 cup cashews (if buying raw, soak in water for four hours.  Drain, rinse, and let nuts dry)

1 cup unsweetened dry mango (read the label to be sure it’s unsweetened.  I purchased mine from MOM’S)

1/2 cup unsweetened coconut, plus more for rolling

1-2 tsp creamed honey (or agave, brown rice syrup, or sweetener of choice)

1/2 tsp vanilla extract

zest of 1/2 lime

pinch of cinnamon

pinch of salt

Place all ingredients except in a food processor and pulse to form a sticky dough.  Spook out dough approximately 1/2 tsp at a time and roll between palms to form a ball. Roll in coconut.  Set in refrigerator to firm up.


creamed honey dried mango snack


Boh-tiniChecking this one off the list: I tried a Boh-tini- National Bohemian beer with an Old Bay rimmed glass.  So Baltimore!
Amelie My darling granddaughterdeck The outside space is shaping upDr. Who My son’s piano recital pieceKimchiadventures in kimchi
Breaux This stunning photo of Breaux vineyards.  I didn’t realize at the time how well it turned out!breakfast Breakfast from the Blacksauce Kitchen food truck:  Brisket, free range egg, arugula on homemade biscuitflowersbeauty at the Baltimore Farmer’s Market Bazaar
cake pops Cute cake pops for a baby showerdad's chairMy father passed away in 1999.  This was his favorite chair. Now it’s in my brother’s baby’s nursery.  Way cool.
juice prepprepping for the morning juice
PB & P PB & P treats for the piano recital.  May have to put these on the blog.  

before the recital Before the recital.  If you have 4 minutes and want to watch a video, it’s here.

I’m having a blog-aversary!

 After two years of blogging (wow, I can’t believe it’s been that long!), I’m updating the site.  Thanks for taking this journey with me and I hope you’ll be back to see the fresh look (pun intentional!).

creamy zucchini soup with truffle oil

You may be wondering why I’m making soup when it’s almost June.  I’ll spare you the iPhone weather screen shot and just tell you that it was 45 degrees here last weekend!

Friends posted photos on Facebook of fires in their fireplaces.

I had to turn the furnace back on.

I made soup.

45 degrees in May is definitely not cool.  Good thing I had some zucchini from the farm and this recipe to keep us warm.

I know it’s a splurge, but try the truffle oil.  It’s got such a wonderfully intense, earthy flavor and a little goes a long way.  If you don’t want the expense, finish with a drizzle of extra virgin olive oil.

To make this vegetarian, go with vegetable stock.  To make it vegan, skip the cream.

zucchini soupzucchini soup with truffle oil (originally from Relish by Daphne Oz)

2 Tbsp olive oil

4 medium zucchini, chopped

one medium yellow sweet onion (such as visalia), chopped

2 cups chicken or vegetable stock

2 Tbsp fresh tarragon leaves, chopped

2 garlic cloves, minced

1/4 cup white wine

1/4 cup heavy cream

1/3 cup slivered almonds or chopped walnuts, lightly toasted

white truffle oil for garnish

Heat olive oil in a large stock pot over medium heat.  Add onion and sauté until soft and translucent, about 5 minutes.  Add garlic and sauté another minute.  Add zucchini and tarragon leaves and cooked another 2-3 minutes, stirring often.  Add the white wine to deglaze the pan.  Add stock and bring to a simmer.  Continue to simmer on low heat until zucchini is cooked through and soft, about 15-20 minutes.

Carefully transfer soup to a blender and puree until smooth.  You could use an immersion blender instead, if you have a heavy duty one (unfortunately, mine died while making this recipe).  Transfer back to pot and stir in cream, if using.  Add salt and pepper to taste.

Serve in bowls.  Drizzle with truffle (or olive) oil.  Top with nuts.

zucchini soup white truffle oil


Severn Inn anniversary dinner with the family at this placeBreaux Oh, Breaux!before the storm Angry cloudspeonies The peonies are blooming, but they’re so fleeting.sunflare Interesting sun flaresound cube Bought this bluetooth speakerbarefootwarm enough to shed the shoes!
me + sky The blues of skiesEllicott Mill Brewing Companyhappy hour drafts at the Ellicott Mills Brewing Company (I’m not inserting a hyperlink because their web site sucks)