Pretzel Bites with Spicy Cheddar Sauce
Growing up I spent many blissful summer days in the kitchen or garden with my beloved grandmother. She was a pleasantly plump, small woman that had a wicked stubborn streak and scared easier than any grown adult I had ever encountered. My brothers would revel in the fact that they could hide around the corner of the stairwell and patiently wait for my grandmother to pass, oblivious to the child lurking in the shadows. At just the right moment they would quietly sneak out of the shadows and wait for the holler. It was inevitable and at the time hilarious! Now being blessed with the same affliction to scare easily it is no longer quite as humorous!
Chive Dip Recipe
Spring has finally arrived and I for one could not be happier! Spring is such a beautiful time of the year; a time of new growth and renewal, a time for cleaning out the old and bringing in the new and a time when the vegetables and fruits begin to finally blossom and spout out of the ground.
Living in Michigan, more than half of our year is blanketed in snow or the barren brown of dead grass and dormant greenery. The first notion of spring and we are out the door, clad in shorts and t-shirts heading to our favorite running path or hiking trail. As I walked up to my driveway and observed the tragedy that is my yard after a long winter I noticed signs of life popping up from the semi-frozen ground. Little sprigs of green signaling that the plants are ready for the warm sunshine of summer also!
Fresh figs have a very small window of opportunity for seasonality. The Kadota fig is currently in season from September through late October. The bright green and purple coloring of the outer skin of the fig is alluring, but the interior is truly the most beautiful part of the fruit. Exquisite tones of color ranging from a bright fuchsia to the palest of pinks. Flecks of black seeds compliment the center of the fruit. Sweet with a slightly tart tang, the fig is the perfect compliment to many kinds of cheese.