I was given a flat of pears (13) from my friend Liz, straight from her grandparents garden. She had eaten her fill and thought maybe I could use them in jars. This pie recipe is ideal in tartlets at a holiday meal and paired with vanilla ice cream »

Now that the fresh berries have subsided, I combined stewed rhubarb with applesauce to make a fruit puree to add to my oatmeal each morning »

I had the joy of a pot luck BBQ for our Soroptimist group and the rice salad was a huge hit »

At a leadership conference, one of the organizers served this appetizer that disappeared quickly. She kindly shared the recipe »

I found this story in my local paper is meaningful by building local relationships with a positive global impact »

I took this cake to my sister’s today to share with a cup of tea. I had two servings, she raved about how great it was »

This was the first Steve made for me when we were dating. It’s a beef skillet dinner based on a Kraft Canada recipe and it has lots of tomatoes, which he knows I love »

My dear friend Sandy, from Soroptimist, kindly leant me her dehydrator so I harvested my herbs for drying »

I went raspberry picking. Some are frozen some to mix with apple sauce later in the season, jarred some in water for smoothies and muffins, and jammed a batch with Liquid pectin. I’ve included that recipe for reference. Yield was 7 jars »

I found out from my fantastic new book, that you can hot pack berries for baking. I experimented with blueberries and strawberries »