A Recipe for Barclay
Almost a year ago, I adopted my dog Barclay from the Austin Humane Society. His name was Ringo then, and he was terrified of most things. He hated busses, cats, and his crate. He couldn’t really walk on a leash without trying to eat it. He was even scared of cameras, so this was one of the best pictures I could get of him during that first month. (I snuck up on him ninja style while he was sleeping.) Today Barclay is a healthy, happy dog. He gets along great with our cats Chloe and Cannonball Adderley, and with his cousin dog Spirit. Barclay still struggles quite a bit with...
Read MoreCanary Melon Ice Cream
Last week we got a Canary Melon in our local box. Honestly I had never heard of Canary Melon before, and I was sort of hoping we’d get arugula instead so I could just avoid it altogether. Canary Melon sounds terrible, like a fruit made out of birds or a big sweet egg. Luckily my first instincts about the Canary Melon were way off base. In actuality this little, slightly lumpy melon is like a cross between a canteloupe and a honeydew melon. It has canary yellow skin and bright white, firm flesh. As soon as I tasted the canary melon I knew I wanted to make something cold with it...
Read MoreRoasted Pepper Hummus
We got 20 sweet peppers in our local box last week, plus 3 red bell peppers. I love peppers, but it’s tough to use up all those yummies before they spoil in the crisper. Solution? Roast them! Roasted peppers keep very well in the freezer (detailed instructions here) if they stick around that long. I’ve knocked out about half of ours this week making Roasted Sweet Pepper Hummus. This recipe works well with any mix of roasted sweet and/or hot peppers. Roasted Pepper Hummus 15 oz. can Garbanzo Beans 1/4 cup liquid from Garbanzo Bean can 4-6 roasted peppers* 2 cloves...
Read MoreWild Grape Granita
Hey y’all! I took a little break from blogging since work has been so crazy the last few weeks. Now that the clouds have parted a bit, it feels good to be back! I didn’t take a break from cooking. Rami and I have been plugging along through our Greenling produce, and we found some great recipes in the past couple of weeks. There haven’t been too many exotic additions to our Greenling local box lately; lots of peaches, beans, summer staples. This week we did get some wild grapes, though! I never imagined that I would eat locally grown, wild Texas grapes. The grapes...
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