Spring Has Sprung!

I don't know about you, but in my area, spring is officially peaking it's head around the corner, and I am ready for it! My spring wreath has gone up on my front door (I've unofficially nominated March 1st as the "start" of spring for me). I am so enjoying the feel of the warm sun, and hear the birds singing...it makes me happy :)

Sesame Crackers

These crackers are adapted from Elana's Pantry....They are good with hummus or chicken salad.

Pure Perfection.

When I tasted this, I said, "Oh..."
And there doesn't seem to be anything else that needs to be said.
This lemon curd is perfect.

Date & Pecan Nibbles

I'm not sure what these are actually called, but my younger sister went through a season where she practically lived off of these...So I decided to add this post to my blog in her honor :)

Not just any old salad....

If you're one of those people who tends to take your own lunch to work, I'm here to help you out! One of the common things for me to pack in a container for my lunch is a salad. But this doesn't have to be a boring salad, as long as you keep a few ingredients stocked in your fridge.

A new option for breakfast

As part of my experimenting with different GF grains, I read about amaranth from Shawna Ahern's Gluten Free Girl. (For more about amaranth, click here) When I read about making this grain into a popped cereal, once again I was curious--I had to try it.

How to Roast Your Own Nuts

Roasting (or toasting, whichever is your preference) your own nuts is super easy. I used pecans here, because I had two bags that were in the freezer of my grandparent's house from who-knows-when...Toasting them brings out the true flavor of the nuts.

Preheat oven to 350 degrees F. Put the nuts onto a jelly roll pan (or, if all your pans are dirty, you can use round cake pans, like I did!), and roast for about 10 minutes, or until you can smell their aroma. This is the important part: You don't want them to burn, so when you begin to smell them, that usually means they're ready. If you want, you can stir them and roast for a few more minutes, depending on how dark you want them, but be careful that they don't burn.