Kalamata Olive Scones - A Trip Down Memory Lane

Years ago, before the girls were born and when I was still eating gluten, DH and I went to a mom and pop Italian restaurant on a whim. We had gone 30 minutes inland from the shore where we lived to a rural part of the state with lovely one-lane winding roads. (Boy I miss those curvy tree-lined roads, so much fun to drive!) We'd make the out-of-the-way trip to a special mom and pop brewing

Gluten Free & Vegan - Cream Gravy

Continuing my slide into assimilation, the other night this born and bred northeasterner made cream gravy. I've only ever had it once before when a friend made it for me last year (she's pretty determined to speed along my habituation!). I'd previously turned my nose up at the stuff but since she made it, I had to try it. It was okay - not bad, but still a little foreign.The decision to cave

Gluten Free & Vegan - Cocoa Snowflakes

Where is winter? It's felt like spring for half the month already. The daffodils are sprouting and wasps are flying underneath the overhangs. The closest I can come to snow here lately is to make Cocoa Snowflakes. I know that's a far cry from the real cold stuff but...they're chocolate, and what's not to like about that?To make these egg-free I used prune butter, which makes chocolate baked

Dried Fruit and Nut Snack Mix

This is a sweet (but not overly sweet) version of Chex Mix (for a savory version, click here). It smells fabulous in the oven and if you don't watch it, it will be gone in no time flat. I used chopped almonds and dried cranberries this time, but any nut (or no nuts if you prefer) or dried fruit (cherries, blueberries, snipped apricots, chopped figs, etc.) would be good. If you wanted to get a

Spaghetti Squash with Walnut Sauce

When DH and I were first married he bought Essential Pasta and Pizza on sale at the book store for $5. It was a great investment - some of my favorite soup and pasta recipes come from this book. One of my very favorite dishes that DH used to make for special occasions was pasta with walnut sauce. It was rich and amazing with generous amounts of butter and cream. As our 15th anniversary nears,