Hey friends❣️ It’s been such a fun March so far ~ it’s hitting all the classic notes: it came in like a lion, but my snowdrops somehow managed to pop through. The wind is howling today, and something large thunked onto my roof last night. As soon as this email goes out I’m going to investigate 🫤 I doubt many of you actually celebrate Pi Day, but it’s nice to know there’s a perfect spring pie waiting in the wings if you need one. This unusual lemon pie is worth a try, when I wrote the original...

Hey friends❣️ I remember cooking with millet back in the 70s and 80s, but it’s a grain many people aren’t familiar with. It’s a naturally gluten-free whole grain that cooks up tender with a pleasantly chewy bite ~ almost like pasta! It's full of fiber, plant protein, antioxidants, and all that good stuff. 🫜 Spring Millet Salad I’ve always loved grain salads ~ they're so satisfying, and when you add lots of fresh veggies, herbs, greens, and sometimes cheese, they become a feast. They’re right...

Hey friends❣️ Today I'm sharing a brand new carrot cake bar that doesn’t pull any punches ~ these babies are loaded. 🥕 Carrot Cake Bars with Cream Cheese Frosting These loaded carrot cake bars got a universal thumbs up from all my taste testers, ages 3-70. The’re so much lighter than a layer cake, but are definitely rich enough to satisfy any dessert craving. The contrast between the moist chunky carrot base with the fluffy cream cheese frosting is really great. And since you might have some...