Posts made in October, 2015

Another October

Posted by on Oct 19, 2015 in New | 12 comments

20 years


May the God of hope

fill you with all joy and peace in believing,

so that by the power of the Holy Spirit

you may abound in hope.

--Romans 15:13

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The Results

Posted by on Oct 16, 2015 in New | 0 comments

Apron Squad

Made in the USA

2015-09-18 16.50.09


“Mommy, Mommy, I got a part.

I get to sit in the audience and clap and cheer!”

--Max Lucado, Traveling Light

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The Apple of His Eye

Posted by on Oct 14, 2015 in New | 0 comments

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-- Mark Batterson in All In

[A protective father's instinct…] That is the heavenly Father's deepest impulse toward us. You are the apple of His eye. And anyone who messes with you messes with Him. His protective instincts are most poignantly seen at the cross -- the place where unconditional love and omnipotent power form the amalgam called amazing grace. That's where the Creator stepped between every fallen sinner and the fallen angel, Satan. That's where the Advocate took His stand against the Accuser of the brethren. The Sinless Son of God took the fall for us.

The cross is God's way of saying, "You are worth dying for."

When that life-changing truth penetrates into the deepest place in your heart, it transforms how you think, feel, and live.



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Pluot or Plumcot

Posted by on Oct 12, 2015 in Desserts | 3 comments

Sampling fruit on Saturday mornings Arnett Farms extravaganza is a contact sport.  The baskets and spectacle of seasonal bounty is a double wide fruit salad.  Our strategy of late is this. I slip in and around the throngs of folks contemplating each sweet nibble (with a handful of toothpicks) while MP stands in line making new friends.  Stealthily, I pass a hybrid medley of glorious gemstones and everlasting varieties over to him; darting, ducking and hanging on to my hat.











On this occasion, I selected a type of pluot to bake a modest old-fashioned buttermilk brunch-style skillet cake--


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Pluot Skillet Cake

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Thank you, Martha!

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Of course, it can be dolled up with a hefty scoop of vanilla ice cream too.

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Trompe-l’œil Cauliflower

Posted by on Oct 9, 2015 in Pasta | 2 comments













Yet another cauliflower restyle appeared as a tasty pasta sauce yesterday when dinner was postponed for two hours; which is my way of saying this simple dinner can be made ahead or at the very least put on hold.  And, because the cauliflower is the sauce in disguise, even cruciferous leery diners (like children) may lose doubt and lap up.










Begin by steaming cauliflower florets until very soft otherwise the mixture won’t blend into a smooth sauce.









While steaming the florets, sauté the onion and garlic in butter for a few minutes;








then puree the vegetables with milk.








Taste the sauce and adjust seasonings.  This step can be done in advance.  Cook and drain the pasta, saving 1/2-3/4 cup of the pasta water.









Add the sauce and cheese; combine well.



Slip the pasta and ½ cup the water back into the skillet with the onion mixture. Bring the pasta to a simmer and heat through, adding more pasta water if sauce seems too thick.  Serve with chopped fresh herbs and more cheese.

Next time I'll be adding a bit of heat and lemon zest...How will you make it your own?


Silky Linguini with Thai Basil like this is a satisfying way to fill your pasta craving pocket without adding the usual heavy components. The only mistake you can make is not seasoning it well enough.


Cauliflower with Tagliatelle and Parsley



Cauliflower Pasta


  • 1 medium head of cauliflower cut into florets
  • Kosher salt and pepper
  • 1 cup whole milk
  • 2 Tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 3 large cloves of garlic, chopped
  • ¼ cup Parmesan cheese, plus more for serving
  • ½ pound linguini, spaghetti or tagliatelle pasta
  • Fresh parsley, basil or sage


  1. Chop the cauliflower into chunks, and steam until very soft, up to 30 minutes. Meanwhile, heat butter in a large skillet over medium heat; add the onion and cook until softened, about 2 minutes. Add the garlic and cook another minute; season to taste with salt and pepper. Combine the cauliflower and the milk in a food processor and blend until smooth. Taste and adjust seasoning. Return the cauliflower mixture to the skillet with the onion mixture; add the cheese and stir until combined. Cook the pasta according to package directions; drain and add pasta to the skillet with ½ cup of the pasta cooking water. Bring to a simmer and cook until heated through, stirring occasionally (add more pasta water if sauce seems too thick). Serve garnished with fresh herbs and more cheese.
  2. --adapted from


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