I spy, with my little eye, something beginning with ‘C‘.

Clouds sure are pretty; Cows are mighty cute; and Cats may be cuddly, but nothing—absolutely nadda, can top the wide-eyed, childlike glee of spying Cherries. Cherries make me happy.  When they dangle delicately in two’s, and those coveted three’s, I’m especially happy.  Skirt-twirling, hop-scotching, happy.  They’ve been our house guests for the past few weeks, and if it were up to me, I’d plea with them to apply for a Green Card to establish permanent legal residency in the comforts of the refrigerator drawer.  I never, ever, want them to go.

But like all good things, their time with us will soon come to an end.  So, meanwhile, I’ve been doing mental somersaults, trying to make the most of every second of their stay.  Sussing out new adventures, so they never leave our side.  We see them in the morning atop our granola, at the beach with our picnics, in the car on long drives through the countryside, on hikes in our backpacks, and nestled in a clafoutis, or two.  But, they tend to shine most at midday.  They shine most at lunch.  Their sweet nature paired with handsome, peppery wild arugula and the superfood queen herself, Queen Quinoa, makes this salad a tour de force, worthy of spying today, and everyday.



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As we finished up dinner last night, I didn’t know whether to laugh or cry.  Laugh as a result of the delicious delirium which ensued after such an epic cant-stop-licking-your-fingers-kind-of-meal, or cry uncontrollably from the fact that it was over.  I’ll be honest, one or two welled-up tears may have puddled in my eyes, but at least, I tell myself, I can look forward to next time.  Typically, I know a recipe is worthy of dog-eared status, and a next time, when I’m still pining over it the following day.

Tick tock, tick tock, tick tock.

Fast forward to 6:30 a.m. this morning, and as suspected, I opened my eyes and immediately started thinking of last night’s Rosemary Lamb Popsicles. There’s not much more to be said, really.  Summer’s around the corner and she is screaming—literally SCREAMING AT THE TOP OF HER LUNGS, for these herb encrusted (by the way, I LOVE using panko breadcrumbs for this crust), minty, garlicky, flavor-wholloping popsicles.  You can easily whip these little gems up on any weeknight, or turn it into a showstopper for all those upcoming summer BBQ’s and soirees.  Topped with a big helping of mint gremolata and served along side some couscous or a simple green salad, and you’ve got a pretty darn good reason to laugh all summer long.



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Lately, I’ve been thinking a lot about pairs.  So much of the world is replete with pairs.  A pair of jeans, a pair of earrings, a pair of chopsticks, a pair of lungs, Bert and Ernie, Thelma and Louise, Mork and Mindy, Bo and Luke, Bono and The Edge, Ponch and Jon, Tarzan and Jane, Ben and Jerry, fish ‘n chips, PB&J, peaches and cream….you get the picture.  But I really, truly cannot think of a pair I love more, than—Milk and Cookies.

Could anything be more perfect?

I’ve spoken before about how the tradition of after-school milk and cookies didn’t translate across the pond to Ireland.  My beloved Irishman is making up for all those childhood years lost big time as an adult!  To this day, watching him enjoy a simple snack of milk and cookies is like watching a Cirque de Soleil performance–-beyond fascinating.  With delight in his eyes, he savors each cranny of melted chocolate, every leftover buttery crumb; he sips his milk, the way you would a fine wine, timing each sip as if he’s trained for it his whole life.  It’s both hilarious and impossibly endearing.
This recipe for whole wheat dark chocolate chip cookies has emboldened him even further.  “Come onnnnn, just one more; they’re good for us”.  I give in.  I love making these cookies GIGANTIC.  I’m talking 4-5 inches round, almost the size of my entire hand.  This allows for a crispy, outer edge before hitting the eye-rolling-to-the-back-of-the-head, soft, gooey center.  You’ll want a napkin on hand for these monsters.  I serve them warm, individually on a plate, and of course, paired with a tall glass of ice cold milk.

Whole Wheat Dark Chocolate Chip Cookies, yields 10-12 gigantic cookies
Adapted from Good to the Grain by Kim Boyce

I make small batches simply because I don’t trust myself (or my husband) enough!!  But you can easily double the recipe.  These are best eaten warm from the oven, or later that same day.  Will keep in an airtight container for 3 days.

Use the very best chocolate you can find.  Scharffen Berger 70% Cacao, bittersweet dark is my go-to.  I love adding rolled oats, nuts, orange zest, and/or dried cherries or cranberries, and of course, a sprinkling of good sea salt before baking; it elevates chocolate chip cookies from good, to great.

Music Pairing:  Cookie Monster, C is for Cookie


  • 1 1/4 cup whole wheat flour
  • 1/4 cup old fashioned oats
  • 3/4 tsp kosher salt
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 4 ounces bittersweet chocolate, roughly chopped into 1/4 and 1/2 inch pieces
  • 1/4 cup chopped hazelnuts
  • 1 tsp orange zest
  • good sea salt


Preheat oven to 350 degrees and line a baking pan with parchment paper.  

Sift dry ingredients into a large bowl, pouring back any bits of leftover grain.  Add butter and sugars into bowl of standing mixer fitted with paddle attachment.  On low, mix until just blended, about 2 minutes.  Add egg, mixing until combined.  Mix in vanilla.  Add flour mixture and blend on low until barely combined, about 30 seconds.  Scrape down the sides and bottom of bowl.

Add chocolate, hazelnuts and zest to batter.  Using a wooden spoon, mix until just combined.  Scoop 1/3 cup mounds onto sheet, leaving 3 inches between them.  You should fit 6 on a sheet.  Sprinkle with sea salt.

Bake for 18-22 minutes for the gigantic cookies and 16-20 minutes for smaller ones, rotating halfway through until cookies are evenly dark brown.  Transfer the cookies, still on parchment, to the counter to cool.

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