homemade baby food

I do a lot of cooking, and I really enjoy the whole process! I love food blogs, cooking magazines, figuring out how to make a meal out of the random things in my kitchen that need to be used up, etc....but there isn't a meal I can think of that has brought me as much satisfaction as making my own baby food.

I love it! Like thrifting, or getting something for a great bargain, I guess it feels a little bit like cheating! I came super close to buying a 24-pack of jarred organic baby food at Costco tonight, but I'm so glad I changed my mind. Instead, I bought huge bags of carrots, pears and plums to make for Drew at a fraction of the cost!

I drove home put the kids to bed, and got busy making carrots, peas, potatoes and sweet potatoes. I'll save the pears, plums and some apples for another day. Its so fun!

Drew has never tasted jarred baby food. Everything she's had to eat, besides some packaged rice biscuits and the recent switch from breastmilk to formula, I have made myself. The ironic thing is, Addison ate only jarred baby foods. I think I tried to make sweet potatoes for him once, he hated it, and I never bothered to try again! What can I say, motherhood was a whole different ballgame for me then.

If you've never tried to make your own, I highly recommend it! If you can steam veggies and fruits and have a blender or a food processor, you can make it in a snap! There are lots of great websites that tell you how to make different things and what foods to introduce at which ages. Just google "homemade baby food" lots of options will pop up.

Happy cooking!

homemade salsa

I love fresh salsa. I'll buy it if I have to, but never NEVER the kind that you find unrefrigerated, sitting in a jar, all dark red colored and tomat0 saucey tasting. Ew. That stuff isn't REAL salsa.

My college roommate, Joe, used to make huge quantities of homemade salsa, and we would devour it all before it could even be put away in the fridge for later. He lives in South Korea now and when he came to visit a few months ago, one of the first things on his agenda was to make this salsa! (He had a hard time getting the ingredients over there)

So here's how to make the best salsa at home... and for cheap! If you have any of the ingredients in your garden - even better!!! I had an onion and some jalapenos for mine.



Joe's Homemade Salsa

1 14 oz can Italian style stewed tomatoes (yes, I actually prefer canned over fresh. It gives it better flavor), drained (retain just a little liquid) and chopped
1/4 cup sweet onion, minced
1-2 jalapenos (depending on how hot they are and how hot you like your salsa)
a handful of fresh cilantro, chopped

Combine all the ingredients, and serve with tortilla chips or serve with your favorite burritos, tacos, quesadillas, eggs, salads... anything!

This recipe makes enough to fit perfectly in an empty salsa container from the store.



You might want to make a double or triple batch, because this stuff disappears fast!

Spring Soba Noodle Salad

This winter, I think I beat my all time record for how many pots of soup I made. It sounded good nearly every night-- all that warm, cozy goodness with some crusty bread and a salad.

But with spring peeking its head around the corner, just one week from now, I was ready for something different. I still wanted the hearty goodness and the veggies and the flavor, and in a one-dish meal...and I found it.

Cold Soba Noodle Salad with Peanut Sauce


This was so very very satisfying, and even satisfied my toddler since he was able to add all his own ingredients one by one.

Now let me just say, this is no ordinary peanut sauce. I have tried a number of recipes trying to find what I craved when my mouth and stomach would both yell "PEANUT SAUCE!". I was always disappointed when they turned out too watery, too spicy, too tart, when all I wanted was something rich and slightly sweet, gooey and delicious. I'd had it at restaurants, but could never seem to make it at home. I'm happy to announce that the search is over!!!

Here are the recipes for the Peanut Sauce, and the Soba Noodle Salad, which would also make a great dish for a potluck or barbecue (I am totally jonesing for summer!)

Peanut Sauce:
3/4 cup crunchy peanut butter (I used the fresh ground kind, but any would work)
1 1/2 cup coconut milk, unsweetened
1/4 cup freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon fresh ginger root, grated (I use the bottled stuff from Trader Joe')
4 garlic cloves, minced (again, bottled from TJ's)

Mix it all up and simmer until thickness resembles heavy cream.

Cold Soba Noodle Salad with Peanut Sauce
(recipe adapted from here)

Cook 12 oz. of soba noodles according to package directions. Drain and rinse with cold water and set aside.

Cook 1 lb of cubed firm tofu (or chicken or other protein) in 1 Tablespoon vegetable oil until golden.

Put an assortment of vegetables (julienned red bell peppers, carrots, cucumber, or snow peas, scallions, etc) each in their own bowl.

Chop some honey roasted peanuts (or dry roasted) and place in its own bowl.

Get your bowl and heap with noodles, tofu, veggies, chopped peanuts and peanut sauce! Yum.

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Happy Spring!

Pasta and a Poem for you

My blog has been sort of quiet these days. Our laptop is in the shop so, unfortunately, any photos I have to share will have to wait.

Like the one of the delicious summer pasta salad I made for dinner tonight. It was the perfect escape into the warm summer months. I could almost convince myself I was at a friend's backyard barbecue with Bob Marley turned up, varieties of beer filling up the coolers, and that sweet lighter-fluid-on-charcoal smell that only summer can play host to.

Here's the recipe I made up:

Southwest Summer Pasta Salad

4 cups cooked penne pasta (I used whole wheat)
half a green bell pepper, finely chopped
1 cup sliced black olives
1 can cooked chicken in broth, drained
2 tomatoes, chopped
1/2 cup frozen sweet corn
half a can of black beans, drained

Combine the ingredients in a large bowl.

1/2 cup bottled salsa (I used Trader Joe's Double Roasted)
A couple of glugs of red wine vinegar
A couple of glugs of olive oil
1/2 teaspoon cumin
1/4 teaspoon dried thyme, crumbled
dash of red pepper

Mix these ingredients in a small bowl to create a dressing. Toss with the salad and add salt and pepper to taste.

I wish I could show you the photo of how pretty it was with all those colors mixed in the bowl. It was really delicious.

After my dinner, I had some rare time alone, and with no computer in sight, I grabbed my Rumi book off the shelf and randomly flipped to this poem:

My Worst Habit

My worst habit is I get so tired of winter
I become a torture to those I'm with.

If you're not here, nothing grows.
I lack clarity. My words
tangle and knot up.

How to cure bad water? Send it back to the river.
How to cure bad habits? Send me back to you.

When water gets caught in habitual whirlpools,
dig a way out through the bottom
to the ocean. There is a secret medicine
given only to those who hurt so hard
they can't hope.

The hopers would feel slighted if they knew.

Look as long as you can at the friend you love,
no matter whether that friend is moving away from you
or coming back toward you.

**

Don't let your throat tighten
with fear. Take sips of breath
all day and night, before death
closes your mouth.

--Rumi




I had forgotten how much I enjoy this book of simple spiritual poetry, and how sometimes opening a book at random can send just the right message to help wake me out of a zombie-like state.

puff pastry for the groundlings: my obsession grows

I have a serious new-found affinity for puff pastry. Since my adventures in making blueberry peach tartlets with puff pastry, I have purchased two more packages of the stuff and proceeded to make ham and cheese turnovers for breakfast, which were divine. Each time I make something with it, it feels like cheating. The end product seems fancy, tastes and smells delicious, and gives the impression that a lot of work went into it, when in reality, its one of the simplest things made in my kitchen all week!

Then I discovered a new use for puff pastry, which isn't fancy at all, but certainly tasy and easy to make: hot dogs wrapped in puff pastry (or if you still want to sound just a little bit fancy: pigs in a blanket). I am convinced that these are the absolute best thing to make with a toddler, since it is straightforward and they will gobble it all up. These would also be the perfect item to serve at a child's birthday party. Easy to pick up and no mess!














image from vegetariansrecipes.org

Here's how to make them:

1. Preheat the oven to 350 degrees.
   
2. Cut the hot dogs in half (I had 4 left in a package at my house).
   
3. Cut 1 sheet of puff pastry into 8 rectangles (1 horizontal cut, 3 vertical cuts)
4. Roll each hot dog in a strip of puff pastry and place on a lightly greased baking sheet, being sure that the end of the puff pastry strip is facing down to prevent it from unrolling during baking. (great step to let the kids do!)
   
5. Lightly beat 1 egg yolk in a small bowl.
6. Using a pastry brush, dip the brush into the egg and brush onto the tops of each rolled hot dog. (Addison loved this part!)
7. Bake for 12-15 minutes.

Yum yum yum!
Addison ate two of these, saying "mmmmmmm!" with each bite. And Ben and I didn't even mind that we were having hot dogs for dinner when they were dressed up like this and dipped in a little mustard. We'll be doing this one again!

Toddlers and Tartlets

My husband, Ben is out of town today and tomorrow, and after a difficult "no-nap" day with Addison yesterday, an entire weekend of single parenting sounded like too much to handle. I sort of had a tantrum about it when I woke up this morning, apparently completely emotionally unprepared for the day ahead.

So, what to do when you start the day off on the wrong foot? Number one, apologize for being such a ridiculously moody and difficult pregnant wife. Number two? Bake something delicious.



I give you: Blueberry Peach Tartlets.

This was hands-down, one of the best breakfasts I've ever had at home. Flaky, fruity, not to sweet, and so very, very delicious! I have never used puff pastry before, but after today it will immediately become a staple in this household!

Here's how to make these divine and amazingly easy little pieces of heaven:

I used one sheet of puff pastry dough (I used Pepperidge Farm) and cut into 4 squares. Fold the edges of each one over to make a little crust, or a ridge to keep the filling from going all over the place.

Next I used about 1 cup of frozen blueberries and about 1/2 a cup of frozen peaches, put them in the microwave on defrost with few teaspoons of sugar and a squirt of lemon juice, and arranged them in the little tartlets. Since even the folded over puff pastry didn't create much of a ridge, I reinforced it with the peach slices around the edges to keep the blueberries from rolling out.

Sprinkle a little more sugar on top, and put them in the oven at 375 degrees for 30 minutes.
Devour.



These tartlets must have really worked some magic, because after breakfast, everything was coming up roses (well, Mr. Addison tried the no-nap thing again today, but finally settled in after a while, thank goodness!). My mom and sister came by to keep us company for a bit, and then Addison and I went on a special dinner date--just the two of us. He sure knows how to treat a lady...He told me he thought I was pretty, said he loved me, and I even got a kiss goodnight! I'm a lucky girl.

a weekend of good things

I've been uber-domestic all weekend, and really loving it. I put up new curtains, switched up the throw pillows and put in a new lamp in the living room, rotated all Addison's toys to spark new interest in playing with them (always works like a charm), did waaaay too much housework, and cooked, cooked, cooked.

The cooking was especially rewarding because I made a couple of really delicious meals from scratch, and without so much as glancing at a recipe.

Last night I made up some mushroom-rice soup with vegetables on the spot, which was a surprisingly flavorful and satisfying dinner. If only I'd had a loaf of crusty bread to go with it... But I'm trying really hard not to go grocery shopping unless we absolutely need to. We had grilled cheese sandwiches with tomato instead, and they were rich, crispy and golden brown.

Today, I was feeling particularly inspired, and sauteed a few strips of bacon, caramelized a whole onion in the drippings, added some mixed mushrooms and fresh sage, and served it on top of polenta with sharp cheddar. I made a side salad with arugula, chopped apples, pecans, golden raisins, and blue cheese dressing. It was so very, very yummy and I ate up every bite.


I started reading In Defense of Food: An Eater's Manifesto yesterday, and its really interesting. The overall concept of eating natural, minimally packaged and altered foods is not new to me. I generally eat that way anyway, but it helps bring it to my consciousness again, and its eye-opening to read the social, political and legal history of how we as a society came to eat the way we do.

Other highlights from my weekend included a very small birthday party for a girlfriend, complete with tea and cheesecake, lovely, decadent naps (oh I could have used about 3 more, but they were nice), and a spontaneous trip to the library where our timing was rewarded with free apples and a very charming singer/storyteller.



I even managed to take a photography walk this morning, all by myself. It was so fun to window shop, watch all the people lining up outside their favorite breakfast spots and take my sweet time. I'm lookign forward to sharing some of my snapshots with you throughout the week, since I'm participating in Leya's Color Week.

Quick and Easy Chicken Pho

Ahhhh. Now that my pregnancy is all out in the open, I can tell you about all the cravings I've been having. The drama of it all has subsided a bit, but a few weeks ago, it was like "I MUST EAT PEACH PIE! I MUST HAVE IT NOW!"......2 hours later.... "I NEED PROTEIN! LET'S GO OUT FOR CHEESESTEAK SANDWICHES!" It's been a little nuts, but at least its been fun to follow my stomach into culinary heaven.

Last night I was dying for Pho, the delicious and healthy Vietnamese noodle soup that is simply to die for. But, since we're trying so hard not to eat out right now, I thought, how hard can it be to make? And I picked up all the things I thought I'd need at the store: basil, bean sprouts, limes, and lemongrass. I did pretty well, but when I got home and googled a gazillion recipes trying to find one that would match all my existing pantry supplies, I quickly realized I was still missing some obscure, but key ingredients. So, off I trekked to the store again to pick up fresh cilantro, star anise and whole cloves (Hey, when you've got a craving, there is no limit to the number of times one will run to the store to satisfy it.)

Technically, this is a "Faux Pho" recipe. I guess there was a limit to what I would do, since I wasn't about to roast a whole chicken for this, as is traditionally done. But, the results of this modified "faux" recipe were surprisingly comparable to the restaurant varieties I've tried, and it was even better for lunch the next day!

Here's the goods:

"Faux" Chicken Pho (Vietnamese Ginger Noodle Soup)

image via steamykitchen.com

Ingredients

• 10 cups chicken broth
• 1 onion, thinly sliced
• 1 1/4 ounces fresh ginger, 4 1/2 inch thick slices
• 2 tablespoons fish sauce
• 3 cloves garlic, halved
• 2 star anise
• 10 whole cloves
• 1 large skinless, boneless chicken breast, trimmed
• 8 ounces fresh bean sprouts
• 12 small carrots, sliced diagonally
• 8 ounces rice stick noodles or udon noodles
  
• 3 green onions, sliced
• 1 or 2 limes, cut into wedges
• 1/2 cup fresh cilantro
• 1/2 cup fresh basil leaves

Directions

1. Cook noodles according to the directions on the package, then drain and set aside in a large serving bowl.

2. Combine chicken broth, onion slices, fish sauce, sliced baby carrots and chicken in a soup pot; bring to a simmer.

3. In a tea infuser, add the whole cloves, sliced ginger, garlic, star anise and place in the soup pot with the chicken.

4. Simmer the chicken, vegetables and spice mixture for about 30 minutes, until chicken is tender and cooked through.

5. Remove chicken and cool it until you can cut into small pieces, then place back into the simmering soup pot.

6. Remove the tea infuser, discard ingredients inside.

7. Ladle the soup into the large serving bowl with the noodles.

8. Add the bean sprouts, green onions, cilantro and basil leaves to the serving bowl.

9. Serve with fresh lime wedges.

Enjoy this on any cold day, or a hot one for that matter... I think its better for a common cold than traditional Chicken Noodle Soup!

food food food

One of the best uses of the internet, in my opinion, is the immense collection of fantastic recipes at your fingertips, complete with pictures, search engines that can help you find a recipe when you need to use up the broccoli in your crisper, a half package of spaghetti, some stewed tomatoes, and you feel like chicken tonight. It is a cook's dream come true!

I love real cookbooks too. Its nice to flip thorugh something in alphabetical order, make notes, see the pictures, and get to know what's in there after a few years so you can come back those favorite recipes.

I also adore Cooking Light magazine. I have subscribed to their magazine for a full year a few times. I also love thumbing through these and looking at the hundreds of no-fail recipes these guys have to offer, not to mention great articles. But at the end of receiving 12 issues, it just takes up so much space in my tiny little half of a duplex that I end up recycling them in an effort to save my sanity around the house.

But, the internet-as-cookbook is still the most amazing. Especially when there are amazing blogs out there with delicious recipes. Like CityMama -- her Spaghetti con burro e pomodori is simply to die for in all its rich tomato and butter simplicity. Dang, I love this stuff.
And like Bread & Honey: A Food Blog and their constant updates with delicious recipes and pictures of all the amazing things they've made. My favorite I've made is Alicia's Butternut Squash Soup. Totally to die for.

Today I found the motherload of recipe inspiration: TasteSpotting.
Yum and yum. I'm going to spend some serious time perusing here.



Last night, I made Green Chile-Chicken Casserole which you can find here at Cooking Light. My mom used to make something similar when I was a kid, and I've come back to this recipe at least ten times, but was always short a key ingredient or two. This recipe uses pre-made shredded chicken, but I opted to make my own. This was a first for me, and I'm so glad I did! Here's how you do it:

Shredded Chicken

In a saucepan, combine 1 1/2 pounds chicken breasts, 1 1/2 cups water, 2 large sliced garlic cloves, 1 bay leaf, and 1/2 teaspoon salt. Partly cover and simmer until center of thickest chicken piece registers 170 degrees on an instant-read thermometer and juices run clear, 15 - 20 minutes. Remove from heat and let it cool to room temperature in the broth. Remove chicken and simmer broth until reduced to 1/3 cup. Remove and discard bay leaf. Tear meat into shreds about 1/4" to 1/2" wide and place in a bowl. Add the reduced broth and 1/2 teaspoon each salt and ground black pepper. Toss to mix.


This was so easy, I will definitely be making it again. Enjoy!

The $10 Dinner Challenge: Chicken Noodle Soup

I don't have money invested in the stock market, and I'm not getting ready to retire anytime in the next 30 years, but I think we all agree that the past few days on Wall Street have been a little scary to watch.

But, while I don't have control over the big picture, I can still make a healthy meal for my family on a small budget and keep a few dollars in the bank. So, I'm taking on Stefania's $10 Dinner Challenge. But, I really didn't want to sacrifice quality. I try to shop at sustainable and responsible stores, and I didn't want to make an exception for the challenge. So, I priced all these items out at New Seasons, the local natural foods stores we have here in Portland, Oregon.

So here it is: Natural and Mostly Organic Chicken Noodle Soup for under $10

2 quarts chicken broth (Natural, Free-Range Pacific Foods) - $2.50
2 onions (organic yellow) - $1.90
2 carrots (organic) - $0.65
2 celery ribs (organic) - $0.40
1 Bay Leaf (I couldn't find a price, but in bulk, the cost should be teeny) let's say $0.05
2 tablespoons chopped fresh parsley (fresh from my garden) - free!
4 oz pasta (bulk elbow macaroni) - $0.25
1 chicken breast, poached (free-range, no hormones) - $3.00

1. In a soup pot of large saucepan over medium heat, combine the broth with the onions, carrots, and celery. Add the bay leaf and bring to a boil. Simmer until the vegetables are tender, 15 minutes.

2. Finely chop the cooked chicken. Add to the pot along with the parsley.

3. Meanwhile, cook the noodles according to package directions. Add noodles to each serving. Remove the bay leaf before serving.

Makes 6 to 8 servings.
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Total Spent: $8.75
I even have enough left to buy a loaf of french bread from the deli! (Though not at New Seasons prices. Probably at Fred Meyer's.) And, technically, since this recipe serves 6 to 8, I would have been granted a budget of $15.00 and could probably go ahead and get a loaf at New Seasons anyway.

I wish I had taken a picture of our dinner when I made this meal the other night, though a picture wouldn't have told you how simple this was to make and how absolutely delicious it was.
Plus, it was warm, my toddler loved it, and it nursed our colds.

Gosh, who needs financial analysts when this Chicken Noodle Soup can solve all your problems?
Enjoy!

Margherita Pizza

Cooking Light is one of my absolute favorite places to look for foolproof recipes. (and no, they didn't pay me to say that). I think the magazine is fantastic, with great pictures, recipes, party menus, and quick dinner ideas. I got this recipe from my Cooking Light Complete Cookbook, and like all the other things I've tried, it turned out really yummy. You can see the recipe here, but here's a synopsis:

I used a pre-kneaded, but fresh pizza dough from Whole Foods, brushed it with olive oil, garlic and herbs from my garden, then baked it at 375 degrees for 8 minutes.







Then I topped it with my garden tomatoes (purple cherokee) and fresh buffalo mozzarella (bufala, as they say in italy. I'm still reading Under the Tuscan Sun)



Back in the oven it went for another 12 minutes



I topped it with more fresh basil, salt and pepper, and a tiny splash of olive oil and balsamic vinegar. It smelled divine, and tasted even better.





We finished off the meal with some watermelon from the farmer's market.



Oh summer, won't you stay just a little longer?

Tomatillo Salsa

I'd never cooked with tomatillos before they appeared in my kitchen a few days ago. And as it turns out, I knew less about them than I thought I did.



I set out to make Tomatillo Salsa, since I had no idea what else one does with them...and after a long weekend of cooking, I didn't have much energy to look into it. I expected to just chop them up and mix them up with ingredients similar to those in regular salsa. But I was wrong.

I used a recipe from Cooking Light (I swear you cannot go wrong with their recipes), and learned that tomatillos actually need to be cooked in order to use them. I was a little taken back when I put the whole tomatillos in the heated skillet, and they began making a loud squeaking sound as I stirred them around. Bizarre.



Though the process was very different than I had expected, the end result was so yummy. I think this salsa would be best enjoyed on top of something simple so you can really enjoy the flavors. I think I might try it on a quesadilla tonight with a little sour cream.



p.s. Thanks to all of you who have already found my blog and shown your support with your lovely comments! Its a little scary getting out there for the first time, and you've made me feel so welcome!

Coming Soon: Thrifty Finds

Somedays life is breezy...

and fun and lived like a page out of your own childhood.

Nothing spectacular has happened, but I've enjoyed every minute of its simplicity. Addison and I made a banana cake together, and went for a little walk while it baked.



I love being a mother to a toddler, because it reminds me that every little thing we see is amazing. There are adventures to be had a half-block away from our house.

A slug crawling by




A buzzing bumblebee


Soon, our cake was baked, cooled, and frosted--Not a moment too soon.


Here's the recipe, from a great vegetarian cookbook my grandma gave me when I was 16.

Banana Cake

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup vegetable shortening
1/2 cup sugar
1/2 cup firmly packed light or dark brown sugar
2 egg whites
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
3/4 cup mashed banana
1/2 cup buttermilk
3/4 cup chopped walnuts

Preheat the oven to 350 degrees. Grease and flour a 9 x 9 x 2-inch baking pan.
In a medium bowl, stir together the flour, baking powder, and baking soda; set aside.
In a large bowl, cream the shortening with both sugars. BEat in the egg whites, vanilla, and lemon rind. Stir in the banana.
Add the dry ingredients alternately with the buttermilk to the banana mixture, starting and ending with the dry ingredients. Stir in the walnuts. Pour the batter into the prepared pan and bake 40 minutes, or until a wooden pick inserted in the center come out clean. Cool, cut and frost, if desired.



Now, you should know that I don't usually follow the rules in cooking. I doubled the recipe to make two cake rounds for a layer cake. I also omitted the white sugar, used two whole eggs instead of the 4 egg whites, grated a tiny bit of lemon rind and then just squeezed the juice from the lemon into the batter, used a combination of milk and half & half instead of buttermilk, omitted the walnuts, and took it out of the oven at 35 minutes. But I must say, it is some mighty tasty cake. I think Addison thought so too.

Bounty

They look delicious don't they? Huge and juicy in the peak of their season. I bought a couple of pounds to freeze since we go through them like water around here. This morning I made blueberry buckwheat pancakes. On hot days we like to eat them frozen -- delicious little confections. But my favorite is to make berry syrup for morning waffles.

I hate to even call it syrup since I use so little sugar. Its more like a compote, and its one of the few things I learned to make from my mother, who doesn't cook much to speak of. Actually, she didn't actually teach me to make this compote; it's just that its so easy that I learned by watching.

Berry Compote
(blueberries, strawberries, raspberries, marionberries, all work well. I've made this with peaches too.)

Measure approximately 2 cups of frozen berries into a glass measuring cup, (like Pyrex)
Put them in the microwave for 2 minutes.
Take them out and scoop about 2 Tablespoons of sugar onto the berries (you may want to use more if your berries are particularly tart).
Add a bit of lemon juice and/or cinnamon if you like (this is optional)
Stir and mash the berries with the back of a spoon.
Put the whole thing back in the microwave for another minute and ta-da! Berry Compote.

Anyway, I was pretty excited about all my fresh blueberries and got busy washing and freezing them. I left the house for a bit to have dinner and a Mojito with a girlfriend and her new little one, and when I returned, I found this waiting for me...







Grapes, yellow squash, zucchini, tomatoes, cucumbers, a variety of hot peppers, carrots, and onions. A friend's mother raided her garden before leaving town for three weeks and brought so much to share. This is really only a fraction of everything she brought for us to devour.

If all goes well, I'm hoping to share some more cooking photos and recipes using all these yums with you all in the next few days. Delish!