It is mint season again here on the Farm. My garden overflows with mint that I spend the rest of the summer trying to find new recipes for and drying for use during the winter.
These delicious muffins start by steeping fresh mint in milk and butter. When this mixture cools sufficiently it only takes minutes to turn them into a wonderful breakfast, snack or dessert.
Salad does not need to contain lettuce. This salad is chock full of avocados, cucumbers, tomatoes and onion tossed in a light oil and vinegar dressing that is flavored with fresh herbs.
As we begin this Memorial Day Weekend let us pause a moment and give tribute to those who gave the ultimate sacrifice that allows us to live in this great country that we call Home of the Free and Land of the Brave.....
I make a lot of Enchiladas in this house as it is a favorite of our youngest child who still lives at home. This recipe, found at TASTE, is reported to have been passed down through the generations of families that arrived in California during the years of 1769 and 1833when the Missions were established.
A friend recommended the book Eight Hundred Grapes by Laura Dave. She knows that I love wine and that I love to read. She had just started the novel and thought of me right away.
I just finished the novel What She Left Behind by Ellen Marie Wiseman. This was the first novel that I have read written by her.
This salad starts with Israeli Couscous also known as Pearl Couscous. Little balls of pasta are tossed with tomatoes, cucumbers and mint in a bright lemony dressing.
