Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
I'm helping as many people as I can to plant edible gardens in their yards too. It's hard work but it's really fun!



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    Lemony Tarragon Deviled Eggs

    We’re going to a picnic in the park birthday party today, so I made these. Our friend Jean (who’s birthday it is) speaks fluent French and goes to France a lot, so I decided to Frenchy it up with some tarragon and dijon mustard. Yum, I love tarragon. And Meyer lemon. And my friend Jean! Happy Birthday Jean!

    Bring a dozen organic eggs up to a boil, starting in cold water. Boil for appx ten minutes, then turn the heat off and let them sit in the hot water for another 4 or 5 mins.

    Rinse the eggs in cold water and peel them, being careful to rinse away any egg shell fragments. Set aside on a plate lined with a paper towel.

    Cut each egg in half and put the yoks into a small bowl. 

    Add to the yolks:  3 1/2 tblsp organic mayo, the juice of 1/2 Meyer lemon, 1/2 tsp dried tarragon, 1/8 tsp celery salt, 1/2 tsp dijon mustard, fresh ground pepper, a pinch of cayenne, & a pinch of sweet paprika.

    Mix well, fill the eggs and garnish with sprigs of fresh tarragon and sweet paprika.



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      This reminds me of Friday night with Heather. We went to Fresh Market for munchies to take back to her house, and we...
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