A crostata (aka galette if you’re in France) is basically a free-form pie that is a little less sweet and a little heavier on crust, both features that suit my tastes well. It’s also easier than pie, literally, and I feel like it doubles as a breakfast pastry. (Okay, I feel like pie doubles as a breakfast pastry too but this really is less sweet.) You can use just about any kind of fruit; apples, berries, cherries, pears… I recently made a sweet/savory one with pluots and figs that I topped with blue cheese and pecans, big hit with the book club. This recipe showcases fresh peaches, in season now! Continue reading “Peach Crostata”
My husband, Bob, has been grilling perfectly juicy pork chops for years so I thought I’d share his method with you. I’m also including my recipe for a garlicky rub but you can use this cooking guide no matter how you season your chops.
Make sure you get nice thick pork chops with the bone in! Continue reading “Grilled Pork Chops”
This is Bob’s favorite. I made it for him for Father’s Day and, lucky for him, it’s not the girls’ or my favorite so he got to eat it five nights in a row until it was gone. I actually really liked it too, as did Hailey (Ella opted for ice cream with chocolate syrup), which is saying something because I don’t generally enjoy the texture of cooked cherries. The sweet/tart flavor won me over though as did the buttery cobbler crust. Once I added vanilla ice cream the texture of the cherries was barely an issue. I might even make it for him again someday. He deserves it, he’s a pretty great dad.
As we approach Mother’s Day, I want to express my gratitude to the amazing moms I am lucky to call my friends. My own mom used to talk a lot about community and how important it was but I never fully understood what she meant until I had my girls. Continue reading “Flax, Citrus and Berry Muffins – 2 Ways”