Back from France, this was the first thing I wanted to make in my home kitchen.
So, I stand with one foot in each season, my well-worn flip flops and a bowl of salsa in one hand and my new stacked heeled boots and kabocha squash soup in the other.
Borrowing an expression from my dad, I’m up to my numb-nuts in eggplant.
August! Really? How did that happen?
Dragging in the suitcases from the car and sifting through the heaps of laundry, I decided to procrastinate just a little and grab my camera and see what was happening in the garden. The laundry can wait! Or maybe not?!?
With abundant offerings, vibrant colors and a true sweetness that permeates everything from peaches to even the largest zucchini.
Here’s an easy, tasty dip you can put to use all summer long.
I’ve had the best time wandering around in my garden astonished by its progress.
The weather has been crazy beautiful lately. Santa Barbara feels more like summer, than spring— or the way we wish summer felt when all that June gloom fog rolls in.
Who knew about the parallels between shoes and cookbooks? But as a collector of both, I can usually come up with a new top favorite or an old classic in any category.