Rhubarb is here in Michigan and TODAY is the perfect day to make this slightly sweet, definitely sour, shrub that feels like the essence of spring in a bottle! What’s a shrub, you ask? A shrub is your basic simple syrup plus vinegar. The vinegar gives it an interesting complexity and cuts down on the sweetness. This rhubarb shrub makes a really nice and simple spring cocktail when you mix it with ice, gin, and soda water. I recommend adding a sprig of thyme for extra spring freshness.
I might be in it for the snacks and commercials, but I LOVE a good Super Bowl Party! We’ve spent the past couple of years developing a snack spread that minimizes waste and includes everyone’s favorite goodies!
This recipe was originally posted in 2020. It’s still a family favorite and at the top of our recipe pile these days. The bright, fresh flavors are everything I wish for in a summer dinner. And I love that I get to use the dill and chives from my herb garden too. I even find myself skipping the yogurt and using the bean/pea/dressing mixture on top of a fresh greens salad. If you’re lucky enough to still have peas in your garden or farmers market, here’s a great recipe for you!
A few years ago, I sewed a bunch of reusable cloth gift bags in cheerful Christmas patterns and they continue to bring me such joy! I love wrapping presents in these gorgeous bags. I love giving them to people (and am so honored when friends and family want to keep the bag in addition to the gift… in fact, you’ll regularly find me sneaking around and gathering my bags up after gift opening is over at our family gatherings). I love reusing them year after year! AND they’re super easy to make! I swear, they’re a great project for beginner sewers because it doesn’t matter the size, shape, or even if they’re particularly square. The process is three simple steps: cut, sew, enjoy!
Let talk about Food Waste: Did you know that if global food waste could be represented as a country, it’s carbon emissions would be the third largest in the world (behind China and the USA). The resources needed to produce the food that becomes lost or wasted has a carbon […]
A few years ago, I bought a bunch of flannel fabric in adorable holiday prints and sewed up a bunch of reusable gift bags. This year, I’m honored that my tutorial was selected to be included in the winter edition of the Simple Living Collection! The Collection is a digital bundle of resources to help you settle into a slow and intentional life, reconnecting with each other and nature, and embracing this magical wintery time of rest. There are 70+ tutorials, recipes, ebooks, stories and other activities from more than 50 contributors, just like me. It’s on sale for $25 until Monday, December 13th.
Let me introduce you to my FAVORITE fall soup: Roasted Red Pepper Curry Soup. It’s easy to make, gluten free, dairy free, and EVERYONE in my family is happy to eat this meal! Sure you can buy roasted red peppers in a glass jar at the grocery store (and glass is definitely better than plastic), but have you ever roasted your own? Now is the time! Carpe diem! They freeze really easily so you can have home-roasted red peppers to cook with all winter.
Anyone else overwhelmed with zucchini? I’ll take ’em all and turn them into this delicious summer salad. It’s quickly become my “go to” dish for zucchini and I’m so happy to share it with you!
It’s tomato season! It’s tomato season! IT’S TOMATO SEASON!!!! I’m celebrating with a roundup of my favorite recipes for eating them fresh and preserving them for later.
I know I’m late to the countertop mushroom kit party, but I’m making up for it with my unbridled enthusiasm… I LOVE growing mushrooms! Here’s my favorite recipe to make with my homegrown oyster mushrooms.