Being 50% Hungarian, it is de rigeur to bake poppy seed kifli every year at Christmas. I still remember Grandma making batches of them, though she made apricot and almond paste kifli as well. I admit that Shannon made these, but I did kind of supervise (taste tester… and, btw, they’re the real thing).
Our version of sun dried tomatoes. When they’re dried, we’ll seal-a-meal them. Pictured are our two most favorite kitchen utensils… our KitchenAid, and our Excalibur dehydrator. If you’re ever going to get a dehydrator, don’t mess around. Just get an Excalibur. Not only is it the best for drying herbs, veggies, fruit, and jerky, but we also use it for raising dough for bread, and making yoghurt.
And, oh yeah, the leaves to the left are basil (of course).
It’s blackberry season here in the Pacific Northwest, and we’ve already got several gallons in the freezer. Now, we love cobbler as much as the next guy, but sooner or later you want to try something different, so I dug deep into the recesses of the garage, and wrested this old ice cream maker from the spiders. There’s a little rust in the container, but I got it cleaned out pretty well, and we’re looking forward to trying it out. We found this recipe that looks like it’s going to be absolutely delicious. I’ll make another post when we’ve had a chance to try it out.