Technically it’s still spring, folks, and never too late to do a little kitchen cleaning and organizing.
A well-stocked pantry of wholesome ingredients goes hand-in-hand with great home cooking. If your staples stay clean and organized, family meals can happen more efficiently.
Sounds good, right?
I almost didn’t post this muffin recipe because they turned out a little flatter and uglier than I had hoped, certainly not ideal food styling material.
I was experimenting with a new recipe, inspired by my thriving rhubarb patch and spurred on by a craving for a snacking muffin with a tender crumb. Of course I was out of muffin tin liners, and so instead of pretty little round tops, the batter spread across the pan and fused together in the oven.
The taste and texture were there, though. Light and airy, spiced and moist, with tangy pockets of rhubarb, and crunchy addicting edges. What could be seen as a mishap could also be interpreted as a triumph.
Ah, these rhubarb muffins were a beautiful mess – and a perfect example of my life these days. With that analogy, I am bringing them to you, along with far more story than most of you probably care to read. If that’s the case, just skip to the recipe at the bottom of the post, because these muffins are worthy of your fresh rhubarb stash.
There’s a good reason why it has taken me over five years to post an ice cream recipe in this space: I don’t want to assume that each and every one of you has method for churning ice cream, you know what I mean?
I tend to stick with recipes that can be made with basic kitchen tools and appliances, and an ice cream machine is not a necessity – or is it? Considering we mostly use a second-hand, beat-up churn that I picked up for $5 at a garage sale, I’m gong to take a risk and state that if you want homemade ice cream badly enough, you can probably get your hands on a churn.
Because let’s face it, there is nothing better on a sweltering summer day. Sure you can make a no-churn frozen dessert, like this Fresh Strawberry Granita, but when you can also have the option for Salted Cantaloup Honey Sorbet or today’s vanilla bean ice cream, let the heat wave come.
Jamie Oliver’s Food Revolution Day is tomorrow.
Yes, this Friday, May 15th, 2015 is the fourth annual Food Revolution Day – a day of global action created by Jamie Oliver to engage and inspire people of all ages to learn about food and how to cook it. Once again, I am beaming with pride to be a part in my own small way, and I’ve got plenty of ideas for you should you wish to join in the movement.
The Jamie Oliver Food Foundation uses the power of Jamie’s global voice to shout about important food issues, driving individuals and businesses to take part in impactful change and pushing governments to improve their food policies in support of better public health.
This FRD, Jamie is asking for help – and it’s easier than ever to throw your support behind him.
You know you’re in trouble when your lunchbox board on Pinterest fails to spark any excitement.
All around us, a spring renewal of sorts is in progress. My Facebook friends are donating their entire closet of clothes in favour of something called a ‘capsule wardrobe’. My neighbour is filling half his driveway with junk every Wednesday for the garbage man to take. And in nature, florescent greens are overtaking the soft browns with each passing day.
One thing hasn’t changed: the doldrums of the bagged lunch. Danny and my boys take one every day, but the school year is long and we still have two months until summer vacation. Can we revive the lunchbox? I think so.
I'm Aimée, and this blog is devoted to family focused food. This is an encouraging community that offers comprehensive recipes, simple preserving tutorials, and honest tips for cooking with kids. This is our family food life. Join us!
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