In my humble opinion, of course.  Truthfully, I am a pie lover, and I have eaten and baked many a pie.  I think I found, at last, my holy grail of squash pies, and Zillah so nicely asked for the recipe a while back, so here it is.
The first thing to note is that this ...
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Welcome back to Whole Grain Weekends, a space to share and explore cooking with whole grains!  Whole Grain Weekends will be happening in this space the first and third weekends of the month.  I’m going to post a recipe and photos, and have a space below where I will link to all of your ...
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First, I want to thank all of you for your warm welcome to Whole Grain Weekends. I’m so excited to see it evolve and grow, and to share with all of you.

So, the sweet potato pecan balls I made for Thanksgiving disappeared before I took a photo, so I had to make them again to ...
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Hello everyone!  I’m really excited to start a new tradition here, and I hope you may be inspired to join us.  Whole Grain Weekends will be happening in this space the first and third weekends of the month.  I’m going to post a recipe and photos, and have a space below where I will link ...
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Most people think Thanksgiving is about turkeys, but I must tell you in all love, that is not.  It’s all about the pies.
At least, that’s how it is in my house.  Yes, we’ll be having a beautiful turkey raised by a neighbor, and some amazing sides including collard greens and sweet potato balls rolled in ...
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a chicken.  And make some sweet potato-apple casserole.  I was ready to post this yesterday, but our server was down – sorry folks!

So, here we go!  How fun.  I’d like to talk about ingredients a lot more soon, but let me say briefly that the quality of your chicken (and your sweet potatoes and apples) ...
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and now I’ll teach you. Here’s how to make creamed corn, which contains no actual cream, but tastes creamy and delicious (and so simple to make). This is one of my early food memories, and something my grandmother would freeze and send home with us from their huge home garden.
First, while sweet corn ...
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Hello folks – today a recipe, tomorrow we shall make your kitchen run more smoothly.  Sound good?  Here we go.
Last week we made the Rye Grits recipe from Lorna Sass’s Whole Grains Every Day Every Way (yes, I mention this book all the time.  That’s because she’s amazing, and one of the only resources that ...
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Tonight, we forgot all about our menu, and for dinner we had some bowls of locally made Dandelion-Leek Miso (oh how I love you, South River Miso!), with raw carrots and parsnips freshly dug from the garden, and some of this dip (a favorite from my childhood):
Yogurt Dill Dip
1/2 cup yogurt
1/2 cup mayonnaise (I like ...
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I try to be humble, but it’s true.  I melt on your tongue, I am so deeply chocolatey I should be considered medicinal, I am luscious.  Oh yes, and I’m back in the pastry case at Wheatberry.  So come eat me, or else Adrie will have to eat all of me (somebody has to!).

Don’t live ...
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