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As soon as temperatures start to drop and they days begin to shorten, the lakers begin to pull in their docks and there is the crinkle of leaves blowing across the driveway, I'm ready for some pumpkin custard and a hot mug of fresh brewed chai tea. When I wander through the grocery store, however, and see end cap after end cap of pumpkin spice everything imaginable I can't help but roll my eyes. Sometimes simple really is better and more often than not, less is more. If you're someone who can't get enough pumpkin spice, you're in heaven. For...

When you're stuffed to the gills with your holiday dinner and jonesing to use the new "adult" markers that you found in your stockings, here's a little political incorrectness to keep you amused and coloring for hours. "Let go of my ears, I know what I'm doing" is a favorite saying of a long time friend and it makes me giggle every single time I hear it.  I mean, really. Are you as tired as I am of people trying to tell you what to do? And I don't mean in the bedroom. Get your mind out of the gutter....

Working into the wee hours of the morning, several days in a row, I need a little something tasty to satisfy my grumbly tummy and this week, Pumpkin Custard is hitting the spot just right. It's so incredibly simple to make I wonder why this hasn't been a staple in my kitchen. In the studio, I only have a convection/toaster oven, not a full size stove. I've found with pumpkin, the only finicky bit is that different ovens will cook it at a slightly different rate.  No worries.  The last ten to fifteen minutes, just check it every few minutes...

Looking out the studio window at the beautiful snowfall, it's definitely time to start the daily hot cocoa tradition.  Ok.  Really, it's more of an obsession for me this time of year. I like to make it the "old fashioned" way when I can. The ingredients are simple and wholesome. The possibilities for variations are numerous. Here's the basic recipe to start with: Ingredients: 2 Tablespoons unsweetened cocoa powder (I use dark cocoa) 2 Tablespoons Sugar (or honey, agave, whatever you prefer) 1/4 teaspoon vanilla (use the real stuff.  Trust me.) Pinch of salt (I like pink Himalayan) 1 Cup...