Half the family likes blueberry and half likes chocolate chip, so we end up dividing the batter across two bowls and making both kinds. And sometimes I keep it plain so I can make a piggy or a heart, just for fun.

Ingredients

2 eggs
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups buttermilk
4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract

For blueberry pancakes:
pinch of cinnamon
lemon zest from one medium lemon
blueberries

For chocolate chip pancakes:
1 cup chocolate chips, adding more or less to taste

Instructions

1. Break two eggs in a big bowl. Beat with an electric mixer or a whisk until frothy.

2. Mix flour, sugar, baking powder, soda and salt together in. a medium bowl and add to the eggs, mixing until moistened.

3. Add buttermilk, melted butter and vanilla and mix until mostly smooth. A few lumps are ok. If you are making blueberry pancakes, mix in cinnamon and lemon zest. If you are making chocolate chip, mix in the chocolate chips.

4. Heat a nonstick skillet or two on the stove. Melt some butter in the pan, and dollop spoonfuls of batter, gently spreading each one out in a circular shape with the back of the spoon.

5. For blueberry pancakes, dot a few fresh blueberries on the top of each pancake.

6. Cook for a few minutes until underside is golden brown, then flip and continue cooking other side until golden brown. Blueberry pancakes need a little extra time so you don’t get doughy bits between the blueberries.

7. Serve hot, with syrup and fresh strawberries on the side.

   

   
   

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This dish rivals pizza in my family’s affections. Whenever the skillet comes out of the oven, cheese browned, rich sauce bubbling, you can feel the anticipation in the room. The melted cheese in the sauce, combined with baked cheese on top, makes every mouthful rich and satisfying. I’ve eaten in cold for lunch, reheated it for dinner, and snacked on it in between meals.

It never disappoints. It is also very forgiving. If you don’t have quite the right amount of ricotta or mozzarella or forgot the fennel or accidentally used tomato sauce instead of crushed tomatoes, that is ok. It understands and it will still taste good.

Ingredients

2 tablespoons olive oil
1 pound hot or mild Italian sausages, removed from casings 
4 garlic cloves, diced
1 teaspoon dried oregano
pinch of ground fennel
1 (28-ounce) can whole peeled tomatoes with their juices
1 (14-ounce) can crushed or strained tomatoes
Kosher salt
12 ounces dried pasta (I use fusilli) 
8 ounces fresh mozzarella, torn into bite-size pieces
6 ounces whole-milk ricotta (about ¾ cup)
⅓ cup grated Parmesan
¼ cup basil leaves

Instructions

1. Heat oven to 425. Place olive oil in a 12-inch cast iron skillet or other oven safe skillet. Cook sausage, breaking up with a spoon or spatula, until no longer pink and mostly done. Stir in garlic and spices and cook for another two minutes

2. Add can of whole tomatoes, with juices, and break apart with spoon or potato masher. Add can of crushed tomatoes and 2 teaspoons of salt and simmer for ten minutes.

3. Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently. Remove from heat and stir in about a third of the mozzarella.

4. Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. Remove from oven and serve, topped with basil.

My husband grew up on this dessert. I managed to get a rough approximation of the recipe, on a tattered recipe card covered in smears of peanut butter. It is written in my husband’s nearly illegible handwriting, with ingredients and amounts crossed out and rewritten and notes crammed on the sides.

To further complicate it, several steps now appear in cryptic blurry letters from water droplets. As fun as it is to take a gamble every time I make this, there is something very nice about having an online copy in crisp, clear font.

Ingredients

1 cup smooth peanut butter (not natural)
6 tablespoons butter, softened
1¼ cup sugar
3 large eggs
1 teaspoon vanilla
1 cup flour
¼  teaspoon salt
1¾ cup chocolate chips, divided

Instructions

1. Beat peanut butter and butter until smooth, 2-3 minutes.

2. Beat in sugar, eggs and vanilla.

3. Add flour and salt and beat on low until just combined.

4. Mix in 1 cup of chocolate chips.

5. Bake at 350 degrees in an ungreased 13 x 9 inch pan until light brown, about 25-30 minutes.

6. Remove from oven and sprinkle remaining chocolate chips on top. Turn off oven and return pan to oven for a minute or two, letting the residual heat melt the chocolate chips. Remove and spread melted chocolate in an even layer over the top with a spatula.

7. Cool completely on the counter. Place in the fridge for 30 minutes, until chocolate is mostly firm. Remove from fridge and cut into squares.

I’ve made pizza every Friday of my daughter’s life. At first it was to celebrate getting through another week with a newborn. Eventually she was eating solid food and learned to appreciate the culinary joy of stretching molten mozzarella and nibbling crispy pepperoni.

Now it is time for a confession. It used to be all homemade. I would rush home from work to start proofing the dough and simmering the sauce. And then I discovered that the fresh sauce and dough in the refrigerator section of our Trader Joe’s wasn’t half bad and works in a pinch. I alternate between homemade and store bought depending on my energy level and time. At the end of the day, the important thing is being able to nosh on a slice hot from the oven.

Ingredients for Pizza Dough

4  cups bread flour
2  teaspoon rapid-rise yeast
1 ½ teaspoons salt
2 tablespoons olive oil
1 ¾ cup warm water

Instructions for Pizza Dough

1. Pulse the flour, yeast, and salt in a food processor to combine.

2. With the processor running, pour in the oil and then the water through a feed tube and process until a ball forms, about 30-40 seconds.

3. Let rest 2 minutes, then process for 30 seconds more.

4. Turn the dough out onto floured counter and knead by hand to form smooth, round ball, about 5 minutes. You can add an additional 1/4 cup flour as needed to prevent sticking. Transfer to oiled bowl and cover.

5. Let rise in warm place until doubled in size, about 1 hour.

6. At this point, divide the dough into separate balls for as many pizzas as you’d like to make. It can be one very large, or two small or four very small pizzas.

7. Roll out on a floured surface and pinch the edges up for a crust.

8. Place on a greased baking sheet(s) and add sauce and toppings.

9. Preheat oven to 450 degrees and bake until pizza is puffed and golden brown and cheese is melted with brown spots, about 25 minutes. My more daring husband slides the pizza off the pan halfway through to finish baking directly on the rack. Do this at your own considerable risk.

Ingredients for Pizza Sauce

2 tablespoons olive oil
2 garlic cloves, minced
1 28-ounce can crushed tomatoes
Salt and pepper
Dried oregano and basil (optional, to taste)

Instructions for Pizza Sauce

1. Cook the oil and garlic together in a medium saucepan over medium heat for a few minutes.

2. Stir in tomatoes and simmer until thickened, about 15 minutes.

3. Season with salt and pepper, basil and oregano to taste.

Notes

• Toppings we like: pepperoni, red onion, and green pepper. Sausage and spinach (add spinach halfway through the baking time).

• If you are feeling decadent, try a supreme with pepperoni, sausage, onion, green pepper and olives.

• Sometimes I do a fancy veggie with sliced garlic, corn, broccoli, and green peppers. I sprinkle it with cilantro when it comes out of the oven.

• You can also top a plain cheese with basil leaves when you take the pizza out of the oven. Really good black olives are optional.

This is one of those simple salads that I don’t even have a recipe for. It has just come together over the years and this is the first time I’ve written it down. This salad is unexpectedly delicious, given how few ingredients there are and how fast it is to pull together. I’ve had enough people asking for it that I decided it was time to get it in writing. It is excellent alongside BBQ chicken or a grilled steak on a hot summer evening.

Ingredients

Bag of arugula (rocket) salad
3-4 small tomatoes, diced
fresh corn kernels from two ears of corn (uncooked)
glug of olive oil
juice from half a lemon
sprinkle of salt
grated parmesan

Instructions

1. Empty bag of arugula into a large bowl. Add tomatoes and corn.

2. Mix with olive oil and lemon juice. Add salt to taste.

3. Grate fresh parmesan on top and serve.

Note

• To remove the corn kernels, I place a small cutting bowl in the bottom of a large bowl. This allows me to capture all the kernels as I slice.

These are reminiscent of my favorite Girl Scout cookie. My family kept Thin Mints in the freezer so they could be enjoyed all year, cold and crispy and deliciously minty. This is a Thin Mint in disguise as a chocolate chip cookie.

Ingredients

1 1/2 sticks unsalted butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon mint extract
1 1/2 cups white flour
1/4 cup unsweetened cocoa
1 teaspoon baking soad
1/4 teaspoon salt
1 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2. Cream butter and sugars with an electric mixer on medium speed.

3. Add egg and the vanilla and peppermint extracts and beat until combined.

4. Stir together the dry ingredients in a separate bowl and then add to the butter mixture along with chocolate chips. Mix on a very low speed until just combined.

5. Drop by rounded teaspoon onto baking sheet. Bake 12-15 minutes, until firm and bottom is slightly browned, and cool on a wire rack.

Note

• I often let the dough rest in the fridge for an hour or two before baking to keep the cookies nice and plump.

• You can freeze cookie balls and bake directly from the freezer, or freeze the cookies after baked if you like the cool mint experience.

• Delicious in ice cream sandwiches.

Ingredients

3 tablespoons oil (I use olive oil)
1 yellow onion, chopped
2 jalapeños, diced (you can leave seeds in for spicier or take them out for milder)
2 tablespoons minced ginger
4 garlic cloves, minced
1½ teaspoons garam masala
1 teaspoon ground cumin
½ teaspoon ground turmeric
2 (15-ounce) cans chickpeas, rinsed
1 (13.5-ounce) can coconut milk (light or regular)
1 (13.5-ounce) can pumpkin purée
1½ teaspoons salt, more as needed
¾ cup chopped cilantro, more for serving
2 to 3 tablespoons fresh lime juice, plus wedges for serving
Cooked rice and garlic naan for serving (optional)

Instructions

1. Heat oil in a large skillet or dutch oven over medium-high heat. Stir in onion and jalapeño and cook until onion and peppers are softened, about five minutes.

2. Add ginger and garlic for a minute or two, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional few seconds.

3. Stir in chickpeas, coconut milk, pumpkin, and 1½ teaspoons salt. Bring to a simmer and continue to cook for 10 minutes, stirring occasionally. You can add 1/2 cup of water if it starts to look too thick. Stir in cilantro and lime juice. Add more salt to taste, if necessary.

4. Serve over rice with more cilantro and lime wedges and garlic naan on the side.

Ingredients

1 cup flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon teaspoon
1/4 teaspoon salt
1 cup buttermilk
1 egg
2 tablespoon oil
1/2 cup chocolate chips,  more or less depending on preference

Instructions

1. Preheat waffle iron according to instructions.

2. In a large bowl, mix flour, sugar, baking powder, basking soda, and salt.

3. Add buttermilk, egg and oil and mix until combined.

4. Spoon into waffle iron and cook for 2-3 minutes. Enjoy plain, with maple syrup or topped with whipped cream and strawberries.

Notes

• I recommend doubling, especially for a hungry family of three or four.

• Feel free to replace 1/4 cup of the flour with whole wheat flour. I actually prefer this as it makes the waffles toothsome and slightly nutty.

• Leftovers can be stored in the fridge for snacking later in the day.

• Batter also makes delicious pancakes.

I grew up on microwave popcorn and orange crush. I spent my early adulthood revving up the air popper and pouring a glass of wine, which felt like the height of sophistication.

Now I’ve come full circle and make my popcorn the old fashioned way, on the stove, paired with some apple cider. It is the best way, by far. Be prepared to share when the delicious smell of popcorn permeates the home and everyone comes running.

Ingredients

2 tablespoons olive oil
1 tablespoon salted butter
1/2 cup popcorn kernels
popcorn salt

Instructions

1. Heat olive oil in a large heavy bottomed saucepan over high heat, with two or three kernels in the bottom.

2. When your test kernels pop, add the rest of the kernels and the butter, cover with the lid slightly cracked to let out the steam and turn the heat down to medium.

3. Cook, shaking pan thirty seconds or so, until popping slows to a a few seconds between pops. Pour into a large bowl and add salt to taste.

Note

• I make popcorns salt by throwing some table salt in the blender for a minute or two until it is a fine powder.

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Once I started making homemade fudge sauce, I never went back to store bought. It was both cheaper and tastier, an irresistible combination. My favorite way to eat this is on coffee ice cream, but the rest of my family prefers the traditional sundae route, complete with whipped cream, sprinkles and a cherry.

Sometimes I discover that the jar of fudge sauce is unexpectedly low, with fudge coated spoons piled in the sink. I’m not one to judge. It is that good.

Ingredients

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
6 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla

Instructions

1. Bring cream, corn syrup, brown sugar, cocoa, salt and half the chocolate to a boil in a saucepan over medium heat, stirring frequently. Reduce heat and simmer for 5 minutes, stirring occasionally.

2. Remove from heat and add butter, vanilla and remaining chocolate, stirring until the chocolate and butter have melted and the sauce is smooth.

3. Cool sauce slightly before serving or place in a jar in the fridge and reheat in microwave for a few moments.

This is the most exciting thing I make for breakfast. When I’m about to pull it out of the oven I yell out that it’s done and everyone gathers in the kitchen for the reveal. How high has it has puffed this time? It never disappoints.

Ingredients

1 3/4 cups flour (8 3/4 ounces)
1 tablespoon lemon zest plus 1 tablespoon lemon juice (all from one lemon)
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
3 tablespoons plus 1 tablespoon sugar
1 1/2 cup milk
6 eggs
1 1/2 teaspoons vanilla
3 tablespoons unsalted butter, cut into three pieces

Instructions

1. In a large bowl, whisk together flour, lemon zest, salt, nutmeg and 3 tablespoons sugar. In a medium bowl, whisk milk, eggs and vanilla.

2. Add half of the milk mixture to flour mixture and whisk vigorously until there are no lumps left. Add remaining milk mixture and whisk until just combined.

3. Adjust oven rack to lower middle position. In a 12-inch ovensafe skillet, melt butter over medium low heat on the stove. When butter is melted, turn off stove, carefully add the batter to the skillet and place in the cold oven.

4. Turn on oven, set to 375 degrees and bake until pancake is puffed and edges are a deep golden color, about 30-35 minutes.

5. Transfer skillet to a cooling rack. Drape oven mitt on handle as a reminder that it is REALLY HOT and should not be grabbed with bare hands. Sprinkle the dutch baby with lemon juice and remaining 1 tablespoon sugar.

6. Use a spatula to gently slide the dutch baby onto a cutting board and cut into wedges. Serve warm with syrup, if desired, and fresh strawberries on the side.

Add some toasted bread and summer stone fruit and you have an entire meal that does not require the stove or the oven. Perfect for the hot summer nights when you want something light and cool.

Ingredients

2 15-ounce cans of chickpeas, drained and rinsed
1/4 cup olive oil
juice of 1 lemon
1 garlic clove, finely grated or a pinch of garlic powder
8 ounces greek feta, preferably from a block of cheese in brine (not pre-crumbled)
1 1/2 cup fresh parsley, chopped
1/2 cup fresh mint, chopped
salt and pepper to taste

Instructions

1. In a large bowl, mix chickpeas with olive oil, lemon juice and garlic.

2. Crumble in the feta and mix in herbs.

3. Add salt and pepper to taste.

Notes

• I serve this with walnuts that I toast and salt with a little olive oil in a skillet.

• You can use 2 cups of any fresh herbs that you have on hand, including basil, dill, and cilantro.

• Sometimes I use more or less feta or herbs depending on the beans to cheese to herb ratio I’m in the mood for.

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This tea is the reason my family does tea time every day. We drank it on snowy winter afternoons in Minnesota when the wind chill was negative twenty and the light was fading. Now we drink it on foggy winter afternoons in northern California when the rainy chill sinks into your bones. It’s so darn good, especially paired with chocolate chunk scones.

Ingredients

Spice mix:
4 tablespoons ground ginger
2 tablespoons ground cinnamon
2 tablespoons ground cloves
1 tablespoon ground black pepper
1 tablespoon ground cardamom

Tea for two:
1 1/2 mugs of water (use the mugs you are serving it in to measure)
1/2 mug of milk (I prefer whole milk)
2 tea bags (I use Yorkshire Gold)
1/2 teaspoon chai masala spice mix
4 teaspoons sugar

Instructions

1. Put the water, milk, tea bags, and chai masala spice mix into a saucepan, stir and bring to a boil. Keep a close eye on it so it doesn’t boil over.

2. When it starts boiling, reduce the heat and simmer for a minute. Remove tea bags and stir in the sugar.

3. Pour into mugs and enjoy, preferably with baked goods and the crossword puzzle.

Note

The spice mix makes enough for many, many mugs of tea. It usually lasts me for about two months of daily tea for two.

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I was once asked during a live interview what two foods I would bring to a desert island. My answer was chocolate and almonds. I should have said these cookies, which showcase both beautifully. Perhaps it could be a dessert island….

Ingredients

3 1/2 cups (476 grams) all-purpose flour
1 1/4 teaspoons fine sea salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 sticks unsalted butter, at room temperature
1 cup (200 grams) sugar
1 cup (200 grams) packed light brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
12 ounces (340 grams) dark chocolate, coarsely chopped 
1 1/2 cups (150 grams) almond flour
coarse sea salt

Instructions

1. Preheat oven to 350 degrees F. In a medium bowl, mix the flour, salt, baking soda and baking powder together.

2. In a large bowl, beat the butter with a hand mixer on medium speed until smooth, about 1 minute. Add both sugars and beat for another 2 minutes until well blended. Beat in the vanilla and eggs.

3. Reduce the mixer speed to low and add the dry ingredients in several additions until it is all incorporated.

4. Mix in the chocolate and almond flour on low speed.

5. Place dough in clean covered bowl or Tupperware in the fridge for at least 2 hours, up to 3 days.

6. Line two baking sheets with parchment paper and shape dough into balls, roughly the size of golf balls. Place on the baking sheet.

7. Bake the cookies one sheet at a time for 8 minutes and then, gently press each mound down just a little with a spatula and sprinkle with a little coarse sea salt; rotate the baking sheet. Bake for another 7 minutes or so, until the cookies are pale brown. Allow the cookies to rest for 1 minute on the sheet and then transfer to racks to cool the rest of the way.

Note

If you want to freeze the dough to bake later, skip letting it rest in the fridge. Instead, make cookie balls after step 4 and freeze them for later. You can bake straight from the freezer, just add several minutes to your bake time.

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Making this cake a day ahead never works. It gets nibbled away in the late afternoon, with cups of tea, until there are only crumbs remaining for breakfast the next day. It should probably be called afternoon snack cake.

Ingredients

For the cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/2 cup granulated sugar
2 large eggs
1 1/2 cups buttermilk
1/4 cup unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract

For the topping:
ripe peaches, thinly sliced (around 2)
1/2 cup sliced almonds
3 tablespoons turbinado sugar

Instructions

1. Preheat oven to 350 degrees. Grease and line an 8 inch springform pan with parchment.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cardamom, and sugar. Set aside.

3. In a small bowl, whisk together eggs, buttermilk, and butter. Whisk in the vanilla and almond extract.

4. Add the wet mixture to the dry ingredients. Gently fold together until no lumps remain.

5. Pour batter into the prepared pan. Top batter with sliced peaches. Sprinkle with sliced almonds and turbinado sugar.

6. Bake for 30-40 minutes, or until a skewer inserted in the center of the cake comes out clean.

Notes

• Works great with sliced rhubarb and strawberries, cherries and peaches, or any other combo of fresh fruit that you can think of.

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I made my first batch of peach butter in South Carolina with a big bushel of peaches picked from the orchard that morning. I dolloped it warm on a biscuit, took a bite and was hooked.

It is different from jam or preserves because it is smooth and silky. Concentrated down to pure peach essence, it is delightful on your morning toast or yogurt. I always make extra jars to give away as part of my ongoing campaign to introduce the world to fruit butter. Very few people have heard of peach butter, but everyone who tries it is won over.

Since that first batch, I have made peach butter with grocery store peaches and it still turns out great. I leave the skin on for maximum flavor. That, and a long, slow simmer, results in a peach butter that tastes like pure summer.

Ingredients

4 pounds ripe peaches
1 cup water
2 cups sugar
juice of one lemon

Instructions

1. Leave the skin on. Halve your peaches and remove the pits, then cut each half into quarters. Place peaches and water in a large pot and bring to a boil. Simmer about 15 to 20 minutes, stirring occasionally.

2. Place softened peaches in a blender and puree until very smooth. You may have to do this in two batches.

3. Return the peach puree to the large pot, add the sugar and lemon juice and bring the mixture to a simmer for 30 to 40 minutes, stirring often to prevent burning.

4. To test for doneness, drizzle a ribbon of peach butter across the surface and see if it holds it shape for a second before dissolving back into the pot.

5. Place in jars, cool on the counter and then keep in the fridge for up to two weeks.

Note

Everyone who gets a jar of my peach butter asks me how to use it. Eat it on crumpets, toast, yogurt, oatmeal, vanilla ice cream, or straight from the jar with a spoon.

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I love the idea of nagashi somen or flowing noodles. Although not nearly as exciting as plucking chilled noodles from a flowing stream, this recipe is the next best thing on a hot summer day,

Ingredients

2 (3-oz.) pkgs. instant ramen
2 tablespoons white miso (I often can't find white miso, so I've subbed red with sucess)
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1/4 cup rice vinegar
3 tablespoons honey
2 tablespoons soy sauce
2 cups thinly sliced red or green cabbage (or mixed)
3 scallions, sliced (1/4 cup)
1/4 cup loosely packed mixed fresh herb leaves (such as basil, mint and cilantro), large leaves torn

Instructions

1. Cook ramen according to the package. Drain, and run under cold water to chill.

2. Whisk together miso, sesame oil and ginger in a large bowl. Add vinegar, honey and soy sauce, whisking to combine until smooth. Add ramen, cabbage, scallions and herbs and toss until miso sauce is evenly distributed on all the noodles.

Note:

• You can top the noodles with a protein, like grilled shrimp or fried tofu. I usually press a block of tofu, slice it into cubes, and season it with a teaspoon of onion powder and a teaspoon of salt. I dredge each square in cornstarch mixed with a little salt and then fry them in a skillet with a glug of oil until golden brown on all sides. Add salt to taste.

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For me, the farmer’s market is not a destination. It is an aspiration. It represents the kind of life I am trying to live: slower, connected and mindful.

First, the slow part. It takes time to drive out and park. It takes time to walk from stall to stall, talking to each vendor and selecting each item. It takes time to wait in line for strawberries and select the stone fruit. The woman in front of me drops all her exact change. The man blocking my access to the cilantro has an unhealthy obsession with picking the perfect zucchini.

I catch myself checking the time and doing the math to figure out how much more I need to fit into the morning before I move on to everything that I need to fit into the afternoon. My doctoral mentor once told me I was brutally efficient. It was meant as a compliment, but I was stung. It is not who I want to be. The farmer’s market forces me to slow down, listen to conversations around me, and talk to people.

Which leads to the second aspiration of being connected. I am an introvert. It takes energy to make small talk. I have to discuss, with a perfect stranger, how beautiful the dahlias look and why she is buying seven bunches for the memory care facility. I have to engage with vendors about the superiority of heirloom tomatoes.

The friction of face-to-face commerce wears me out. But it also feels good. I see friends, exchange hugs, wave across the stalls. The bakery girls know my new puppy’s name. I may be tired at the end, but I am not alone.

The third aspiration, being mindful, comes naturally as a function of slowing down and engaging. It is much easier to be present when you are sampling a sun warmed apricot, appreciatively sniffing lavender soap and listening to the merits of bone broth.

Every Saturday, the dogs, my husband and I head to the beach for a walk and then to the farmers market to set the intention for the day. Our first stop is the strawberry vendor. They sell jam berries at half price and their berries are the best I’ve ever tasted, as evidenced by the long line that forms. Standing with the others, waiting for our hand packed berries, we hear gentle sighs and mild grumbling, but everyone keeps it civil. If you are in a hurry, you shouldn’t be here. We eat half our berries for breakfast, wandering around the market. We save the other half for lunch.

Then it is off to the salami stand, selling old-world style Italian dry salami. We alternate between the fennel pepper and the cabernet. Sliced thin and served with crackers and aged cheddar, this will be the main course at lunch. We remember our punch card with the happy pig so we can get our free salami after ten purchases. I don’t want to admit how many free salamis we’ve earned.

Then the stone fruit stand. There are bins with at least fifteen varieties spread out in a delicious rainbow and kind workers with free samples. We can never decide what we like best, so we just fill our giant bags with a random assortment: tart plums, tiny apricots, velvety apriums, white peaches and juicy nectarines.

Next, the flower stand for our $2 bouquet wrapped in newspaper. Each week is different. The flowers are the best value proposition of the entire trip; the bouquet will grace our table, every meal, all week long.

Then, carting our farmer’s market haul and our sandy dogs, we head home. The dogs have learned to recognize the sound of salami being unwrapped and of cheese being chopped. They are suddenly very affectionate and very underfoot. Everyone settles at the table for a leisurely lunch. If a tidbit of cheese happens to fall, no worries; the dogs are on it.

Eating the food draws everyone out of their rooms and connects our family. The flowers light up the room. As I’m rushing by, I’m forced to pause and take a moment to admire them. And with most of the morning gone already, it does not feel like a hard thing to spend the rest of it sitting at the table with hot coffee and the crossword, being gloriously inefficient.

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When I was growing up and we wanted to make fruit fancy, we put it in jello. I like to think I’ve come a long way since then.

Today when I want to make fruit extra special, I add a little fresh mint. I am lucky enough to have many friends who grow mint. Happy mint has a tendency to grow rapidly and take over your yard if you are not careful.

All I have to do is mention that I could use some mint and suddenly I have huge swathes thrust at me: “Here, take it! Do you need more? We have more….”

One friend left an entire potted mint plant in my car. I was delighted.

Ingredients

nectarines, cubed
cherries, halved and pitted
green grapes, halved
handful of fresh mint leaves, chopped
sugar

Instructions

1. Place a spoonful of sugar in the bottom of a large bowl and add mint leaves. Crush sugar and mint with your fingers until it smells amazing and the sugar is infused with mint oil.

2. Add fruit. Gently mix so the mint sugar evenly covers everything. Serve on a hot summer evening, ideally with something from the grill and corn on the cob.

Notes

• Stuff any leftover stems of mint into a carafe with water and place in the fridge. Imagine you are at a fancy hotel as you sip your mint water, ignoring the dogs wrestling under the table and dirty socks stuffed beneath the couch.

• You can get creative with your colors and flavors when selecting fruit. I enjoy the summery combo of green grapes, red cherries and golden nectarines but there are endless exciting variations.

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My baby turned 16 yesterday and before she ran off to spend the evening at the roller rink with friends, I insisted she sit down and eat some birthday cake with her aging parents.

I made a disastrous cake for her first birthday. It was shaped like a hedgehog mama and baby (after her favorite stuffed toys) and sweetened with raisin water. She enjoyed it, but all the adults passed on cake and asked for more wine instead. Heavy pours of wine.

Since then, I have regained my sanity and gone full sugar. I’ve made some version of a chocolate cake for her birthday for the last 14 years. This year was the best: moist cake and fluffy, not-too-sweet, not-raisin-water frosting.

This cake is easily adapted to be a sweet middle age birthday cake. Or a happy Monday cake. I will use any excuse to make it. It is just that good.

Ingredients

For the  Cake:
¾ cup oil 
2¼ cups (450 grams) granulated sugar
2 cups (256 grams) all-purpose flour
1¼ cups (110 grams cocoa powder)
1½ teaspoons baking powder
1½ teaspoons baking soda
1½ teaspoons kosher salt
1 cup (240 grams) sour cream
3 large eggs
1 tablespoon pure vanilla extract
1 cup prepared hot coffee

For the Chocolate Buttercream:
1½ cups (340 grams) unsalted butter, softened to room temperature
3¾ cups (450 grams) confectioners’ sugar
1½ cups (140 grams) cocoa powder
¼ cup (60 grams) sour cream
¼ cup lukewarm milk
2 teaspoons vanilla extract
1 teaspoon almond extract
¾ teaspoon kosher salt 
sprinkles and gold sparkly candles (optional)

Instructions for the Cake

1. Heat oven to 350 degrees. Grease two 9-inch circular baking pans and line the bottoms with parchment.

2. In a large bowl, stir together granulated sugar, flour, cocoa powder, baking powder, baking soda and salt.

3. In a medium bowl, whisk the oil with the sour cream, eggs and vanilla.

4. Add the sour cream mixture to the dry ingredients. Use an electric mixer and mix on medium speed for 2 minutes, scraping the bottom and sides of the bowl halfway through. Carefully fold the coffee into the batter using a spatula.

5. Divide the batter evenly into the prepared pans and tap them on the counter a few times to release any large air bubbles. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Set the pans on a wire rack and let the cakes cool for about a half hour before removing from pans and cooling completely. It helps to run a knife around the edges of the pan before tipping the cakes out.

Instructions for the Frosting

1. Clean the large mixing bowl. Add the butter to the bowl and mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl.

2. Add the confectioners’ sugar, cocoa powder, sour cream, milk, vanilla and almond extract and salt. Mix on medium high for about 5 minutes until smooth and fluffy. Store on counter until cake has cooled completely.

Assemble the Cake

1. Just before frosting the cake, stir the buttercream to get rid of any air bubbles. Place a small dollop of buttercream in the middle of the serving plate and place one layer of cake on top, puffed-side down. Spread a thick layer of buttercream evenly over the top of the cake.

2. Place the second layer on top of the buttercream, puffed-side down, and press gently. Spread a thin layer of buttercream over the top and sides of the cake.

3. Refrigerate the cake until the buttercream is firm, about a half hour. Remove from the fridge and add another layer of frosting. Top with sprinkles if desired.

4. Store the cake at room temperature. I also save any left over frosting for people in my life that like extra frosting on the side. Probably they were served raisin cake as a child.

   Optional: If your 16 year old also works at the local ice cream parlor and brings home some vanilla bean ice cream to pair with the cake, even better.

Note

I sometimes halve the cake (as shown in the picture) and do a single layer. This makes a lovely cake for one.