Rose, Rhubarb and Strawberry Compote

This spring I find myself gravitating to all things rose. When it comes to baking and beverages, I use rosewater. As a word to the wise, it's very potent and I have found that a little bit goes a long way; I don't know about you, but I am not a fan of feeling like I am eating perfume! Rosewater is a lovely addition to homemade lemonade, if I am making a big pitcher I usually add about 1 tsp of rosewater or orange blossom water to jazz it up a bit. This compote makes excellent use of fresh spring produce, like rhubarb and strawberries, but you can mix the fruit around, to fit the season you are in. I haven't tried it yet, but I suspect a blueberry maple version of this recipe would be lovely, with orange blossom water, instead of rosewater. I found my rosewater in a…

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Strawberry Shortcake Quick Oats

I love oatmeal in the morning, whether it is warm in the winter or prepared as an overnight oat or quick oat variation in warmer weather. I love to mix up the ingredients I use, whether it's chocolate & chaga, blueberry and lemon, or in this case, Strawberry Shortcake! I love oatmeal in the morning, whether it is warm in the winter or prepared as an overnight oat or quick oat variation in warmer weather. I love to mix up the ingredients I use, whether it's chocolate & chaga, blueberry and lemon, or in this case, Strawberry Shortcake!

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Dandy Little Dandelion

Like most people, I was never a huge fan of dandelions. I considered them to be an insidious weed, to be purged whenever possible. A couple of years ago I was driving with my kids and we passed a big field of bright yellow dandelions. My daughter looked at the field and commented that the flowers were beautiful. This opened up my perspective, and for the first time I actually looked at the dandelions as something other than a nuisance. I began to appreciate them for the bright, cheerful flowers that they are. 

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