Golden, butter-crunch, coconut cookie happiness. "Dear John Macaroons, it's not you, it's me. You're quite wonderful, marvelous even sometimes. (Waimea Coffee Company!!) I didn't know it, but I am fickle. I thought I needed and loved only your pillowy-chewiness. Alas, I was only fooling us both. Thank-you for being there... Read more →

The unbridled tartness of lime muddled with the irresistible velvety richness of sweetened condensed milk, all cloaked in the sweet familiarity of graham crackers crumbs. Crazy delicious! This year Spring has hit the Okanagan Valley with a true blast of summerness. It's nearly impossible to walk outside, in the last... Read more →

Tiny little and big fat, taste and texture explosions of salty, savory, fresh Greek goodness. Swoop, scoop, slather, munch. Repeat. Opa! It's Spring! When I relax, and plunk down on my couch, there's nothing but windows in front of me, which brings the outside, in. I don't have a drop-dead... Read more →

Satiny, golden on the outside, firm but soft and moist on the inside. Buns to transform your burgers or breakfast sammies. (Looks good, doesn't it?) (It so was.) (The bun made the burger.) (And I ate the whole damn thing!) (Well look at it, who wouldn't?!) Don't you just love... Read more →

Tra la, tra la......golden, crispy edged outtards and soft, puffy, fluffy innards. Insanely great! TOP TEN REASONS TO MAKE WAFFLES OF INSANE GREATNESS. 10. It doesn't matter whether it's Spring, Summer, Fall or Winter, waffles are always apropos. 9. No unnecessary indecision required, waffles come with 4 sections for mixing... Read more →

Tastes like Spring sunshine! Soft, tender, cakey muffins with blueberry-in-every-bite-innards and a sparkly, buttery, lemon sugar crown. I know, right?! Yum! This is one of my lonnngg-time, stand-by recipes that I have been making forever. In my olden days, I was gloriously influenced by what was, at the time, THE... Read more →

Chinese take-out, without leaving home......tender, delightfully crusty steak strips, cuddled up with al dente broccoli, cloaked in a sauce boasting the tang of garlic and fresh ginger, with an earthy punch of black pepper. Next time I think I'll leave out the broccoli and try it with some fresh tomato... Read more →

Tender, crusty edged, oven-roasted ribs, touting an almost addictive pow of garlicky lemon-ness. The first time I had Greek-ish ribs I was in my 20's. At the time, Forest Grump and I were eager, rather hard-working, dedicated restaurateurs, doing it 'our way', at Chianti's. Those were the days, my friends.... Read more →