Author Archives: Tina Garceau

Blackberry Cold Cure

Posted on October 5, 2026 by Tina Garceau

Joe came down with a doozy of a head cold over the weekend – poor guy was either sneezing or sleeping. Blackberries + ginger + lemon juice = a soothing tea which is a multiple immune booster. It’s easy to … Continue reading →

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Red Lentil Soup

Posted on September 28, 2026 by Tina Garceau

The weekend was rain, rain, and more rain. We’re experiencing a Nor’easter on the east coast. Of course, nothing like what the poor folks in shore towns are experiencing – the flooding is unbelievable. You know it’s bad when you’re … Continue reading →

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Caturday

Posted on September 26, 2026 by Tina Garceau
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Greek Yogurt Plum Cake

Posted on September 21, 2026 by Tina Garceau

I love baking cakes with Greek yogurt, it adds a wonderful flavor and makes the cake moist. I used Italian plums, also known as Empress plums – usually available from August to September. While you can eat these raw like … Continue reading →

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Peter Max

Posted on September 18, 2026 by Tina Garceau

I saw last night that Peter Max passed away. I have no idea why, but I kept my Peter Max sweatshirt from when I was a little kid. Peter Max’s original Love image dates to 1968 and became one of … Continue reading →

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A Tart for Tony

Posted on September 15, 2026 by Tina Garceau

On Sunday, our dear friend Tony celebrated another trip around the sun. So it was off to the market to purchase some berries, kiwi, and mango to make this fruit tart. I blind baked the crust, brushed it with melted … Continue reading →

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Caturday

Posted on September 12, 2026 by Tina Garceau
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September 11, 2001

Posted on September 11, 2026 by Tina Garceau

On 9.11.01, I had just finished feeding an 18 month old Lloyd breakfast. Joe was asleep, at the time he was working a 2nd shift job, the night before he had worked late, and hadn’t gotten home until 1 am. … Continue reading →

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Fresh Blueberry Pie

Posted on September 8, 2026 by Tina Garceau

This is a unique pie, as the filling is not baked in the oven. The crust is blind-baked, meaning it’s fully cooked in the oven without a filling. Some of the blueberries are cooked in a saucepan on top of … Continue reading →

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