Tips on working with melted chocolate


1. Start with good chocolate. Many cooks use melting chocolate, purchased in small discs or large blocks. Functionally it works well, particularly for large batches; but I find the flavor bland and the texture waxy. I prefer chocolate chips—ordinary and delicious: either semisweet or milk chocolate, depending on what I’m making. Go name brand, not […]

August 1, 2013

Fresh farm milk


And how exactly do I have access to real whipped cream, as in real cream whipped, as in skimmed off a gallon of milk from a local farm? I’ll tell you. Her name is Brooke, and she’s our new milk girl. About a month ago, Brooke moved from a rural area into town. One of […]

July 18, 2013

Blueberry freezer jam


Every year about this time, Ryan and I bless the Lord Jesus for the man (or woman) who planted our blueberry bushes. It must have been thirty years ago at least; the bushes are taller than my head—about a dozen of them in a long row. Last year we harvested 13 gallons of berries. This […]

July 17, 2013

Concerning fruit


Advice: If ever in doubt about summertime food, throw on some fresh fruit. It’s like the little black dress—always tasteful. Plus it’s more crazy gorgeous than anything you can possibly create. I love how Jesus unites such lush color and flavor and texture. You can layer fresh fruit atop cakes, cookies, cheesecakes, or salads. For use […]

June 5, 2013