Author Archives: flourandferment

Late summer is raspberry season. Unfortunately it is also smoke season. Smoke season in Montana forces me to spend more time indoors than I would hope. I turn to what I call “food crafting”. I use my garden harvest and make things like pesto, pickles, jam, dehydrated herbs, etc. Stay tuned for spicy dilly beans,Continue reading “Red Red Raspberry”

Scones are the baked good I make the most. They are my absolute favorite. They are a tender cross between a cookie, muffin, and biscuit, designed to be nibbled while drinking a hot beverage. BASIC SCONES4 C flour6 T sugar8 t baking powder1 C butter (2 sticks) cubed1 C milk or half and half orContinue reading “Once upon a scone.”

I am instinctively a creature of habit. I crave a routine. It is self imposed. If I am derailed it is sometimes no big deal, I mean, I can be flexible, but I have my preferences just like anyone else. When my routine is in chaos… well, you can guess. So am I. Some ofContinue reading “Creature of Habit”

There is something about chocolate. Something rich and important. Something of substance. Something necessary. Chocolate can be simple, basic or chocolate can be fancy, elegant. This dessert is both. Literally both. All four things at once. Simple, basic, fancy, elegant. Chocolate, I have found is also the easiest thing to bake gluten free with. CocoaContinue reading “Flourless”

I have been tried and true making the same lemon bar recipe for years. I want everyone to brace themselves. This recipe calls for 3 1/2 cups of sugar. I know! If someday I can find a way to make lemon bars as good as these with less sugar I will be sure to letContinue reading “Lemon bars taste like summer”

It’s that time of year. When girls wear boots and scarves and sweaters and drink pumpkin spice lattes. That time after Halloween but before thanksgiving. When leaves crunch under your feet and swirl on the road when you drive by. I love this time of year, but not necessarily the pumpkin spice latte. I’m prettyContinue reading “All things pumpkin”

I have been working a lot on these… So that’s why there isn’t much on here. My old book is full. So I am transferring and trying to organize the new one. I honestly thought it would be quicker and easier. In addition to working on my recipe book I have been trying to narrowContinue reading “Recipe Roundup”

I haven’t felt inspired to write much or share much of anything lately. Especially related to food. I have held this in my drafts. I look at it. I edit it. I don’t know what I want to say or how I want to say it. I’m not looking to offend. I have not beenContinue reading “A sense of foreboding”

I’m in this place in summer where I am desperately trying to keep all the summer flavors as my access to them slowly starts to slip away. Strawberry rhubarb is one of my absolute favorite flavor combinations: pie, scones, muffins, breakfast loaf, syrup, sauce, jam, kombucha. This summer I have made them all. My friendsContinue reading “Strawberry Rhubarb everything.”