More is Better

My sister Kerri sent me this recipe months ago as we all love Traditional Irish Brown Bread as daily staple when we have visited there. This recipe is from Chef Stuart Okeeffe. It was easy to make - we felt it didn't rise as much as we would have wanted it to but I think it was due to the heat and humidity the day we made it. We made our on parchment paper on a baking sheet. Apologies for the weird angle pic - Kevin is into sending pics of the breads he makes to chat GPT for critiques!!! 2 cups whole wheat flour 1 cup all purpose flour 1 teaspoon baking soda 1 teaspoon of fine sea salt 1 3/4 cups buttermilk Heat oven to 425. Line a baking sheet or cast iron pan with parchment In a bowl mix the 4 dry ingredients. Make a well in the center and pour in most of the buttermilk. Mix with your hand until it comes together. Add the remaining buttermilk if it feels dry. The dough should be soft not sticky. Turn onto a lightly floured surface and gently shape into a round loaf about 2" ...

 Saw this recipe from Ina Garten on Instagram today  - and it answereda cherry tomato prayer- we are currently getting 20-30 cherry tomatoes a day! Combined with our fresh basil this was so simple and so good with fresh right from the garden. NOTE: These tomatoes need to marinate for 4 hours at room temperature. 4 pints cherry tomatoes, halved  Good olive oil  2 tablespoons minced garlic (6 cloves)  18 large basil leaves, julienned, plus extra for serving 1/2 teaspoon crushed red pepper flakes  Kosher salt  1/2 teaspoon freshly ground black pepper  1 pound dried angel hair pasta  1 1/2 cups freshly grated Parmesan cheese, plus extra for serving Directions:  Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.  Just before you're ready to serve, bring a large pot of water w...

 My cousin Dee made these f or us during our recent visit to Maine she got the recipe from poulef.com . The blueberries from her garden were fabulous and she sent me home with several pound of them. So I tried to repeat her scones but I misunderstood the separating part so they didn't quite turn out like hers. But they were still very good.  We didn't bother with the glaze. Alsosee Aunt Anne's Coffee Cake recipe on blog. 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup cottage cheese, blended smooth 1/3 cup granulated sugar 1 large egg 1/4 cup melted butter or coconut oil Zest of 1 lemon 2 tablespoons lemon juice 1 teaspoon vanilla extract 1 cup blueberries 1/2 cup powdered sugar 1 – 2 tablespoons lemon juice  Preheat oven to 400°F.  Combine dry ingredients with coconut and lemon zest. Cut in the cold butter. Mix cottage cheese, egg, vanilla, and lemon juice. Combine wet and dry ingredients to form a so...

 From Southern Living I needed a way to use up the million cherry tomatoes we harvested from our one plant.  Sweet summer tomatoes become brighter, bolder, and more versatile after a quick marinade. Use the marinated tomatoes as an appetizer OR toss rotisserie chicken and mozzarella We reallyenjoyed it as an appetizer - the tomatoes were a nice refreshing summery touch. The dinner was also great we had brined a boneless chicken breast and grilled it, 1/3 cup red wine vinegar  3 Tbsp. extra-virgin olive oil  3 Tbsp. honey  1 1/2 tsp. kosher salt  1/2 tsp. black pepper  1/2 tsp. crushed red pepper  2 medium garlic cloves, thinly sliced (about 2 tsp.)  4 cups cherry tomatoes (20 oz.), halved (or quartered if large)  1/4 cup thinly sliced scallions  2 (8-oz.) containers whipped cream cheese  Fresh basil leaves  Buttery round crackers (such as Ritz) Step 1  Whisk together vinegar, olive oil, honey, salt, black pepper, cru...