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Author Archives: Tina Garceau
Blueberry Ricotta Cake
So happy that blueberries are finally in season – and I have a reason to make a cake with the leftover ricotta in the fridge. This recipe would work with diced peaches or raspberries too!
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Friday Five – Number One Hundred Seventy Eight
One hundred seventy eighth in a continued series creating a collage using five elements.
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Rhubarb Sour Cream Pie
This rhubarb sour cream pie has just four ingredients – plus an unbaked pie crust. Fill the crust with sliced rhubarb, whisk sugar, sour cream, and flour together, pour over the rhubarb and bake. It’s simple and delicious!
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Italian Market Festival 2024
The annual Italian Market Festival was this weekend. Despite a little rain on Saturday, the crowds came out in full force on Sunday. There was great food, good music, and the Procession of the Saints! More photos behind the cut.
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Caturday
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Friday Five – Number One Hundred Seventy Seven
One hundred seventy seventh in a continued series creating a collage using five elements.
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Strawberry Pie
This was the strawberry pie I baked over the weekend, the ultimate summer-is-coming pie! Made with ripe strawberries, sugar, lemon juice, and a thin layer of melted chocolate brushed on the pre-baked crust. Simple and delicious, don’t forget to top … Continue reading
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Happy Mother’s Day!
A very happy day to the mothers, grandmothers, aunts, neighbors, and caregivers!
