Living and writing in a circa 1840 New England Farmhouse with three generations of my family
I was born and raised in barbecue country. I called Kansas City home for more than thirty years before moving to New England. In Kansas City, you can throw a stone and find four delicious barbecue joints. Each one has a specialty, a dish that Read More
Raspberry is the flavor that marks our early summer here on the farm. While we grow an assortment of fruits and vegetables, the raspberries provide our first significant harvest of the summer. Every year without fail, our raspberry patch provides more than twenty pounds of Read More
When you make your own homemade fajita seasoning mix, you can adjust the ingredients to suit your family’s dietary needs and preferences. The result is a mix you can keep in your pantry to make a delicious meal.
I have fond memories of my mother treating me to an Orange Julius as a child. During the hot summer months in the Midwest where I spent my childhood, they were a refreshing way to beat the heat. With food allergies to work around here Read More
There’s something about the utter simplicity of a crisp salad dressed with just the right amount of flavor in the form of a delicious dressing. When the temperature warms up each spring, I find myself craving something fresh and bright, a welcome change from the Read More
A Dutch Baby is equal parts pancake and popover. It’s sometimes called a German Dutch Pancake, a Bismark, or a pan popover. No matter what you call it, this dish is simple to prepare, versatile, and delicious. A Dutch baby is an eggy, delicious pancake Read More
Now you can make your own magic baking pan release spread to keep at the ready whenever you have a bit of baking to do.
Banana Cream Pie is delicious in any form, but this one is my favorite. I use Nilla Wafers for the cookie crust because it reminds me of the banana pudding dessert I loved as a little girl. They were usually topped with a few of Read More
With very little time spent in the Farmhouse Kitchen on Sunday, we have a warm chicken salad sandwich to enjoy for lunch followed by a pot of double strength bone broth and leftover chicken to create delicious and quick meals during the busy week ahead. This chicken and bone broth has become a weekly ocurrence.
Cornbread is a modern take on a recipe as old as America. When the first European settlers arrived on the shore of the New World, they were introduced to corn, called “maize”. The Powhatan Indians cultivated corn and used it to produce a variety of Read More
I am often inspired to create a new recipe by something delicious at our local butcher, farmer’s market, or grocery store. This is just that sort of recipe. I discovered a beautiful supply of blood oranges at our local produce market and couldn’t wait to Read More
