In the Pacific Northwest, tomato season is a late-arriving affair with a sometimes iffy harvest. Our lack of sustained hot, sunny days is the primary challenge. Still, towards the end of summer decent local tomatoes can be had. We've been enjoying some beautiful heirloom tomatoes from our local food coop - some of which made it into this gazpacho.
This particular gazpacho leans towards chunky side because I've hand-chopped the ingredients. You can do the chopping in a food processor which is quicker--and it's easier to get a very fine chop if that's your preference. The only downside to a food processor is that sometimes the vegetables seemed a bit bruised and battered in addition to being chopped. But either way is delicious.
You can go directly to the printable recipe or I'll show you how to make it, step-by-step...
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Hello summer! For those of you who get a real summer (with hot weather, like, everyday) the 90-degree weather we've had in Seattle the past couple of days will probably garner no sympathy. But since hot weather for us is unusual, almost nobody has air conditioning. Which means there is very little escape from the heat. So it was time to break out an ice-cold watermelon and make my favorite summertime drink: Watermelon-Lime Spritzer.
You can go directly to the printable recipe or I'll show you how to make it, step-by-step...
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For me, angel food cake is the cake of summer. Light, soft, and fluffy. With fresh summer fruit. Maybe with a drizzle of chocolate sauce. It was my mothers favorite cake and her (August) birthday cake each year. But the grocery-store versions just don't compare to the homemade variety. Which is why I make it from scratch.
The good news is that angel food cake is quick and easy to prepare once you get the hang of it.
You can go directly to the printable recipe or I'll show you how to make it, step-by-step...
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