Kirk got me thinking about making rolled-out/cut-out cookies for the holidays. I was thinking sugar cookies, but then I thought about it, and gingerbread sounded great. More holiday inspired on a cold West Virginia morning. It snowed overnight this weekend, and everything is white outside till the polar vortex finally lets go this week. These… Continue reading Cutout Gingerbread Cookies
Pea Dip
It sounds unexciting to call it pea dip, but this simple dip is intensely flavored. It would also make an excellent spread on crusty bread to start a sandwich with. It has the thickness of guacamole. High in protein and fiber, with a brightness of spring. Tip: To thaw peas, measure them and leave them… Continue reading Pea Dip
Back To The Land
I was watching a recent video, and it mentioned the term "Back To Landers" to describe millennials living in the Appalachian Mountains who hadn't grown up there. It really got me thinking about my own childhood. I was born in the 1970s. My parents were members of the Silent Generation, born in 1939 and 1944.… Continue reading Back To The Land
In The Garden: Tasks For December
The first week of December has slipped by already, and before we know it, it will be the Winter Solstice. The coming of the light is only 2 weeks away, and by the start of January, the days will get longer. Maybe December feels like the "sleeping month," but there are things you can get… Continue reading In The Garden: Tasks For December
Cranberry Cheesecake Baked Oats
Do you still have fresh cranberries loitering in your refrigerator? Want a different kind of breakfast? This baked oatmeal isn't overly sweet, so if you like it sweeter, I suggest adding more or drizzling on pure maple syrup. Cranberry Cheesecake Baked Oats Ingredients: 1 large egg 2 Tbsp unsalted butter, melted 1¼ cups milk 3½… Continue reading Cranberry Cheesecake Baked Oats