Kristin Schell
One man’s trash is another man’s treasure. Or so the story goes. The story of this recipe actually begins in a trash bin. You can read the inspiration for these yummy after-school cookies at The Meaning of Pie. After making several batches of these quick and easy treats, I am grateful the old Southern Living recipe was rescued from the…
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Trust me… Rosemary Kind Bars 1 1/3 cups dates, chopped 1/3 cup raw almonds 3/4 cup dried cranberries 1 sprig rosemary (I used a little more!) generous dash of celtic sea salt (1/4 + tsp) Process all ingredients in food processor. Don’t worry if you still have large pieces of almonds or dates, the mixture is hard to completely process….
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It’s peak peach time here in central Texas. Husband & I were in the Hill Country last weekend and picked up a flat of freestone peaches in Fredericksburg. I tweeked a recipe I found from Cooking Light and came up with a delicious, summer salad. It’s a great way to enjoy the bounty of peaches before they’re all gone. For…
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Kale Chips hit the food blogging scene well over a year ago and seemingly everyone had their own version of the crispy uber-green. While the trend of making kale chips may be very 2009, I think kale is the new black and destined to be a classic. A few weeks ago I was fortunate to have several friends participate in…
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Welcome to my latest obsession. These spring rolls are completely addicting, gratefully in a healthy and good kind of way. I love spring rolls and have eaten them out on the town for years, but I only recently became a do-it-yourself-spring-roll-aficionado. If you have not tried making spring rolls, I urge you wait no longer! If you have made a…
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The night I found out I was preggo with Little numero dos, I ate an entire avocado. Maybe two. It was a chilly December evening out at our friend’s ranch and for supper they served a gorgeous salad of avocados and tomatoes drizzled with balsamic vinegar. I seriously ate every slice of avocado on the platter. So it should come…
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