Love, welcome, serve.
The beautiful words that accompany the work of Amy Hannon, of Euna Mae’s.
This pie: a late spring essential.
In my dad’s garden grows red rhubarb and it is quickly become one of my most favorite. Tart and sweet and a lovely pink. So good, even eating it right there in the garden is a treat. Continue reading
Loving all the baked goods I do, means that I am continually in need of healthier recipes for those meals in between bakes, really just so I can bank up calories for what is really important. Continue reading
This week’s pie is one of my dear work friend’s favorites. I hosted a working lunch at the farmhouse and this little pie was the perfect end to a light spring lunch. As I’ve mentioned before, meringues can be so much fun to make. Don’t be intimidated. Try it, you’ll impress yourself! Continue reading
I’ve been on a King Arthur Baking kick since my Dad and I embarked on a baking spree during the 2017 New Year holiday weekend. I think we baked 5 loaves of bread in less than three days, and that count doesn’t include a coffee cake and cinnamon rolls. It was a great way to ring in the coming year. I think it needs to become a tradition. Continue reading