This started out as a dessert post, but then I looked out the window, and it’s October in Minnesota, and fresh berries from the U-pick farm are long over with. My family needs something warming tonight, so I dropped my almond cream and raspberry idea, and jogged to the store for spinach and feta to go with the pine nuts I already had in the house. Not only is this thing delicious, but I stashed gobs of spinach into it and it was super kid-friendly anyway. Read More
How to make bread in five minutes a day?
The secret is homemade stored dough, mixed and refrigerated for up to two weeks... more