A few weeks ago I purchased blood oranges. They aren’t all that common here in Minnesota, so I wanted to take advantage of the rare sighting. Then came the process of determining what I was going to make with them. Eventually, I settled on blood orange and chocolate chip muffins with a citrus glaze, but the process of getting there was a bit more convoluted. I asked for a recommendation on recipes, and boy did I get it. Maria from Two Peas in Their Pod sent me the recipe for her Pink Grapefruit... more

My quest for the perfect eggs started in sixth grade when I was first allowed into the kitchen without supervision. I had compared my mom’s and my grandma’s scrambled eggs and the scrambled eggs of my childhood friends parents, and there was something definitely different about my grandma’s. They weren’t spongy. They were fluffy. They didn’t lack flavor. They were yellow clouds of morning bliss. I wanted to make those eggs. My grandma was a Yugoslavian-born housewife,... more

It’s Wednesday, and I’m having a hard time grasping the concept that I have two full days of work ahead of me before the weekend. Two. Full. Days. Granted, I work from this very seat I’m sitting in now and much of it is done before I shower or change out of my pajamas. With Kola Nut having his last day of preschool Tuesday, the list of possible reasons for showering before 2:00 pm was just slashed in half. Still, I work. What do you do when Hump Day’s “hump”... more

Three years ago I went to a bridal shower for my cousin. There was a French toast bake there. It was fantastic. This is not that recipe. It only prompted me to search online for something similar. After looking over a few, I came up with this. While most breakfast bakes call for cream or half and half and lots of butter, this one is lacking those things either entirely or in large amounts. This allows you to eat a second or…third piece. I also get several requests for this recipe. ... more