I'm warmed and cheered, baking oatmeal raisin cookies. I've made variations on this theme for years, but recently found
this recipe by surprise on Joan Ford's site,
Hummingbird Highway. I made 'em with a combination of "quick"- and "slow"-cooking oats in order to use up the last of what I had of each. The raisins are plumped by simmering. All in all, they're just the right size, soft and chewy -- just right as 'thank you' gifts for my son and my girlfriend, with whom I'll be staying in Lethbridge and Calgary this week. (And yes...I stashed a few away for myself, too!)
It seems I've been very domestic recently, but what can do with a harvest like this?
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| Bumbleberry Pie - rhubarb, Saskatoon berries, raspberries, apples |
And then there's the veggie garden, now producing green beans and tomatoes in addition to lettuce, which is ongoing!
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| Fresh-picked! |
2 comments:
I see that I don't have to worry about whether you are eating well! The fresh veggies look beautiful and I can almost smell those delicious cookies and pie. Yum!
Yum! I wish I could have dinner with you.
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