The Hungry {Romance} Writer: Spinach Dip
It’s a month of graduations and book releases so that means backyard parties. And there’s no easier appetizer to make for lots of hungry kids than a Spinach Dip served in a bread bowl.
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Sarah Munro’s Lavender Salt
My lavender is growing like crazy and it’s almost time to harvest it. There are so many uses for lavender, but making lavender salt is my all-time favorite.
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The Hungry {Romance} Writer: Broccoli Soup
Happy Friday! To celebrate the Spring weekend, I’m making a creamy Broccoli Soup that is perfect for company or a simple Sunday Brunch.
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Sarah Munro’s Violet Lemonade
I am furiously picking wild violets before the disappear for another year. And this week, I’m using the flowers to make a lovely and refreshing Violet Lemonade.
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The Hungry {Romance} Writer: Pesto Pasta
How can April be almost over? To celebrate the beautiful weather, today I’m making my favorite Pesto Pasta that goes great with anything you can cook on the grill.
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St. George and the Red Dragon
Saint George’s day is almost here! If you’re not sure who he is or what he did, I’ve written a short history about the first dragon-slayer. And it comes with a special cocktail!
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Sarah Munro’s Violet Tea
Now that Spring is officially here, it’s time to forage Violets to make a lovely and refreshing Violet Tea.
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The Hungry {Romance} Writer: Greatest Ham Sauce
Since I’m serving ham for Easter dinner on Sunday, today I’m sharing my favorite ham sauce recipe. I hope you enjoy it!
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Everyone Loves Hot Cross Buns
Hot Cross Buns have a long, strange history, and they can be difficult to make. But these sweet and sticky treats are worth the work, especially once you realize how hard they had to work to stay in existence.
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Sarah Munro’s Violet Simple Syrup
Wild violets are everywhere, so I’m making a quick batch of Violet Simple Syrup to use on pancakes, to mix with sparkling water, and to use in one of my favorite Easter cocktails.
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The Hungry {Romance} Writer: Asparagus Quiche
It’s asparagus season! That means it’s time to make an asparagus quiche for Sunday Spring brunch.
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Sarah Munro’s Violet Vinegar
It’s Spring and it’s now time to make use of those early spring flowers. One of my favorites, wild violets, make a lovely infused vinegar.
