Our passion is great bread!
When I visited Tuscany a few months ago, I learned how to keep fresh basil around all year long even when freshly-picked herbs are not available from the garden. During the Plated Stories Workshop, we participated in a cooking session with Enrico Cassini. Enrico was the owner and the renowned chef of Le Cassace, the Villa where the workshop was held. As I mentioned in
This canning season, I’ve been experimenting with different flavor combinations. I made crockpot blackberry jam and rosemary peach butter. I had some blackberries and peaches left so I combined them in this Blackberry Peach Jam. It seems that I’m not the only one that had this idea because I found a few versions online for inspiration. Looking at the photos on Pinterest was what really
It’s peach season! I just love this time of year because I get to go to my favorite farm and pick out peaches for peach butter. The funny thing is… I didn’t like peaches when I was younger. I know, that’s kind of odd for someone that grew up in Georgia, a state known for it’s peaches. I enjoyed the flavor of peaches, but not
