CUORE FELICE

Every morning, the boys and I are spoiled to have 35 acres of farmland to walk and run. Every spring, Tuck and Eva's cul-de-sac is lined with blueberries that just don't quit. This recipe is the first one I go to. It's based on a famous recipe, famous hotel, and famous lore. All I know is they're GOOD. 1 stick of softened salted butter 1 cup granulated sugar 2 eggs at room temperature 1 tsp vanilla 2 tsps baking powder PINCH of salt (since I used salted butter) 2 cups AP flou

When the Simmons were displaced by the February ice storm, we had a fire going all week. We walked in the snow, watched Zootopia 2, and made sourdough bread and soups. Gran (Brenna's mother) and Monty became fast friends as they cozied by the fireplace all day and all evening. Brenna commented that despite the circumstances, it was fun to have the gang back together. After so many Fripp trips on the beach in springs gone by, the climate and setting were all different but the

Steven and Wes visited this summer for their annual Boy Scout camp in Rock Island. After making omelettes for the weekend, I wanted to use up the omelette ingredients but in some portable vessel for their camp site. These fit the bill, were easy to make, and kept all week in the fridge for a quick protein snack. 6 eggs 1 1/4 cup whole milk (You can use half and half or cream, but skim milk would make these too watery.) 1/4 cup sour cream Salt and pepper (to taste) Fillings: (

So many Din Tai Fung memories now, it's hard to keep track: Betta in Seattle, Cullen in Seattle, Jenn and Ryan in NYC . . . THESE are always on the table; it's a non-negotiable. And with so many cucumbers in the garden this summer, this Asian cucumber salad lived in the refrigerator, was taken to a Sunday lunch at the farm, and was shared with neighbors again and again . . . and again. The SLIGHT variation with gochugaru makes it "mine," but CJ Eats does it again in terms of

White County Girls Basketball WINS REGION! I was so excited for them (and so starving) that I stopped for Chinese take out in Smithville. CLOSED! So in craving Chinese food all day, I went to a tried and true website for a take out recipe. Even his Din Tai Fung recipes are spot on! I did do several things differently, so I'm posting this recipe in tribute, but in making my own. Chicken: 1 large chicken breast* 1 tsp baking soda 1/4 tsp white pepper 1/2 tsp salt 1 T mirin (or

The reason this is a powerhouse is because it "freezes beautifully" and tastes just as tender from freezer to oven. I've started buying chuck roast when it's on sale, make a Sunday supper of the pot roast, and freeze half of it for company. The other added bonus is I can make the gravy gluten free by pureeing whatever root veggies I use. OR as in the pic above, I can add vegetables later in the braise and add a slurry to thicken the gravy. 4 lb chuck roast 1 T olive oil 1 oni

It was freshman year at Vandy that I unapologetically met and fell in love with sausage gravy. After a 6am practice, I'd stop in the Munchi Mart on the first floor and head up to my room to eat my plate of scrambled eggs, grits, and sausage gravy over a biscuit. Two years later, this post-practice refuel became the reason I became friends with Taylor. Every Monday, Wednesday, and Friday, we'd find ourselves in the C Room for breakfast. Fitting that I'm sharing this recipe at

OMG. It's only January 10, but this recipe is the best thing I've made in 2026. I even made it in three smaller pans, so I could freeze some for later. It's a variation on a theme; I made a French Onion Meatloaf in the crock pot for Christmas. I'll post that later. This recipe was better. Next time, I'm going to try it with half cooked egg noodles. And Karen just had the BRILLIANT idea to make stuffed peppers with the leftovers! GENIUS! 1 lb. ground beef 1 small onion, diced

A word about Sourdough Adventures: It's not for everyone. But I started my starter a couple of years ago. My brother has surpassed my skills and crumb. Three of our family members jumped in the game this Christmas. The time commitment of feeding the live beast is one thing. Finding ways to make magic of the discard is another beast altogether. If you know, you know. Discard means you become a slave to the risen and fallen bubbles. If you haven't named your beast, do so NOW. I

These are stupid easy and yet look smart fancy. Another versatile recipe, they are great with whatever cheese you want, whatever jam you want, whatever nut you want. I'm simply listing what is in the pic above. 1 sheet thawed packaged puff pastry 1/4 cup of whatever jam you like (Above is an orange cranberry jam.) 3 oz brie cut into 1/2 inch x 1/2 inch slices (or goat cheese or Boursin or whatever soft cheese you like) 1/4 cup chopped pistachios ~ Preheat oven to 400 degrees.