Quick Cherry Tomatoes and Pasta.

A gardening friend gave me two Sweet 100 cherry tomato plants that have had us swimming in the teeniest, tinest tomatoes this summer.  I’ve been harvesting a few pints of them weekly and in order to keep up with them, I had to get creative.  I was slightly inspired by a recipe my friend Martha used in her cooking class last month, but because these tomatoes are so tiny that cutting them would be a complete pain (and waste of time), I decided to just throw them in the pan whole.

(They also have a slightly annoying habit of splitting upon being picked.)

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Stovetop Granola is totally a thing.

My go-to summer breakfast is fruit with yogurt and granola. I typically buy my granola in the summer, not because it’s too hot to turn the oven on, but because I’ve fallen in love with a ginger granola that I’ve yet to be able to perfect at home and I find ginger granola to be the perfect complement to any fresh fruit combo I throw together.  That changed last week however, when not only was I out of granola, it was so incredibly hot outside that just the thought of getting in my car to go get granola was out of the realm of possibility. I began to wonder if stovetop granola was a thing and if it wasn’t, then could I make it a thing? Continue reading

Getting Schooled.

I spent three very delightful evenings this past week assisting down at the Charlottesville Cooking School with my friend Martha, who taught an Every Day Cooking Skills Series.  It’s a three part class that is usually taught over the course of three weeks, but Martha decided to teach it over three consecutive evenings in one week as a trial summer run.  The concept is sort of like a boot camp for cooking – it covers a variety of basic cooking techniques so that participants walk out  with skills to throw together simple seasonal and delicious dinners regularly.  Sounds too good to be true,  I know, but Martha is an amazing instructor who can make this happen and I don’t just say that because she’s a friend.  Martha is a trained chef, who has been teaching cooking classes longer than she wants to admit (which is also longer than I’ve been cooking).

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Pickled Cucumbers, every which way.

Cucumbers are starting to come in and since I have a bit of reputation for pickling everything in sight, I’ve already started fielding requests for my favorite cucumber preserving recipes.  I thought I’d go ahead and put all my favorites into one post, so from here on out, I can just send this link in response to “What are your favorite cucumber pickle recipes?”

pickle

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