Sharing a memorable dessert that makes a great seasonal cake - parsnip cake! With six cups of veggies and less than two cups of sugar - I call it a “healthy” dessert to justify an extra piece!
Every couple of days we carve a pumpkin, enjoy it for a night or two then transform it into pumpkin oatmeal, soup, or - my favorite - pumpkin pancakes.
Fall has arrived and along with the hues of red, orange, and yellow adorning the trees, that means soup season. And how better to kick off soup season than with a mix of garden fresh veggies!
With the stretch of hot weather, I’ve recently discovered a delicious, sugar-free and even healthy version of this summertime favorite - yes banana ice cream!
I don’t know anyone that passes up ice cream. But with a homemade ice cream maker, I can make a small batch that I don’t need to feel committed to eating an entire gallon.
With the support of my husband, I am attempting a top ten finish at North America’s most prestigious ultra marathon, the Western States 100. But just getting to the start line will be half the battle.
It’s taken nearly a decade, countless hours of design and building, weeks of saving milk jugs, and wheelbarrows of neighbors’ apples, but we have finally have our own fresh apple cider. Yum!
It all began with homemade pickles. Now my family has canned everything from beet greens to venison to grape jelly. Last year we canned 337 quarts of food. Now my husband won’t even touch a store-bought pickle, unless you count him pulling it out of a restaurant burger - homemade is that good.
Most people would consider a weekend B&B trip to be lounging in PJs while sipping coffee, but our B&B was a little different. To us, B&B is for all the berries and biking we enjoy each trip to the Keweenaw Peninsula.
