I cut out this recipe from a magazine some time ago (I can’t remember the title of the magazine) because I liked its simplicity. It’s a healthy side dish, but it’s excellent on its own too.
This summer was different than many others. There was no international travel due to the COVID pandemic. It was a peaceful summer, mainly at home.
This is an incredibly quick dish, rich in color and taste. You can use fresh or frozen raspberries or even mixed berries.
Our raspberries are doing incredibly well this year – we can hardly keep up with eating and freezing them. What else to do with them?
A visit to this beautiful and peaceful garden in South Seattle was on my list for a long time. Today this wish has finally been realized.
What to do on a day for which you planned a hike, but you realized in the morning (mid-morning) that there might not be enough time to get out from Seattle because you got up late?
Snapshots from our early April garden this morning.
365 days!!! It was April 1, 2020 when I started posting photos and memories about my shared adventures of the last 27 (now 28) years together with Steve.