Birthday pictures



My son’s 4th birthday


Here are the cupcakes I made for my son’s 4th birthday. Yellow cake and chocolate and vanilla buttercream. I surprised him with a monkey cake also…his favorite animal. They are delicious, except we were snacking on leftovers ALL day 🙂
This is the cupcake recipe I used, good old Martha Stewart.

First cooking class!

I had my first cooking class last night. We had a great time and made GREAT food. Here was the menu:

Spanikopita, traditionally a greek spinach pie made with phyllo dough and feta. We were lucky enough to use the kale, spinach, and Swiss chard from the hosts garden. It was delicious.

Roasted lemon cauliflower

Roasted salmon with an apple chutney.

Some of the highlights were: Learning how to use phyllo dough, how to easily cut an cauliflower, and how many things would taste good with apple chutney! 

Contact Valerie if you would like to host or be part of a cooking class.


Challah making

The kids are home from school today because tonight is Yom Kippur. I made challah dough yesterday, and let it rise overnight in the refrigerator. I used half white whole wheat flour, and half white flour. Today, we made challah. I made mine while they were playing, and saved them some dough. I made three types: regular round, pull apart made with balls rolled in cinnamon sugar, and my new favorite cinnamon sugar pull apart made in a loaf pan. It was AMAZING. My kids and I ate half of it as soon as it was cool enough to eat.
I don’t have time to type out my challah recipe, I will do it another time. You can use any challah recipe you want—I used my own recipe.

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Here is the link to the pull apart challah in the loaf pan. The actual recipe does not call for challah, dough, but I highly recommend it!

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This sounds like the makings of a cooking class! Who wants to learn how to make it?

Summer dinner

There are so many wonderful vegetables this time of year. I made hamburgers for dinner Friday night–the kids have mini mini burgers, I wouldn’t even call them sliders. Plus, no bun. They just dip them in ketchup. The grownups had bigger burgers with sage pesto, roasted winter squash and potatoes–both from our csa. 

Pesto doesn’t only have to be basil. I used the sage from our garden, pepitas, lemon zest, olive oil and salt and pepper, all whirled up in the food processor. You can use any combo of herbs, nuts, etc you want. I would have added garlic, too–but not in my house 🙂

This would be great on pasta, with fish, or as a dip. The squash, which I believe was sweet dumpling squash, was roasted at 425 with olive oil, maple syrup, red pepper flakes, salt and pepper. It got nicely caramelized and slightly chewy-yum! You can even eat the rind if you cut the squash thin enough.  Just make sure they don’t start to burn. The potatoes are just sliced and roasted with olive oil, salt and pepper.



Dinner–what to make?

I am pretty good about making a weekly meal (dinner) list before I go food shopping every week. if I don’t, i would spend approximately $800 a week on groceries.

This week, though, we got back from visiting my parents in the Berkshires, MA and I hadn’t made my list yet. Luckily, we picked up our CSA share Monday, so we had some beautiful produce. I had to wing it (which is fun). 

Aaron and I celebrated our 10 year anniversary on Saturday, so we went out to brunch at one of our favorite restaurants, Blue Sage. it is vegetarian, and DELICIOUS! I had blue corn johnnycakes as one of my courses, and they were amazing, so i incorporated them into my dinner.  Johnnycakes are basically cornmeal pancakes–they can be sweet or savory. I made this johnnycake recipe:, I used regular stone ground cornmeal, and coconut milk, and stirred in fresh sage from my garden.

For the rest of meal, I roasted the delicious new potatoes and peppers from our vegetable share with just olive oil and salt and pepper. If my husband wasn’t sensitive to garlic and onions, I would have added those, too.

My kids are pretty good eaters, but tonight, they had fish sticks 🙂

Here is a picture of the peppers I used and my herb garden.ImageImage


Buckwheat Blueberry muffins

A big struggle of mine is making gluten free baked goods that actually taste good. ( meaning that I would also eat them)

I found these buckwheat blueberry muffins, and they are really yummy. I found them on this blog:
The first time I  made them, I did use coconut sugar, it has a lower glycemic index, meaning it doesn’t shoot your blood sugar up as fast as regular sugar. This time, I didn’t have any, so I used regular granulated sugar. They taste great, I imagine you can use other kinds of fruit, too ( apples, peaches).Image