bits and breadcrumbs | where all trails lead to good food
Description: local ingredients, transformation and creativity
This post is a throwback to my old style of blogging when I posted recipes each week. As I mentioned recently, I am doing a lot of cooking these days, just to get three meals on the table and to provide food that my aged mother might eat.
The hit of the summer has been a simple fruit crisp. I make it with whatever stone fruit is languishing here: I’ve used cherries in every one, along with white or yellow nectarines, peaches, apricots that are too mushy to eat out of hand. You can use plums if you like them (I don’t, but if someone gives me plums or pluots they are probably going into fruit crisp). You can supplement with frozen fruit or canned fruit as stone fruit season fades, but it is glorious right now made with fresh fruit.
Here is how I make it:
bits and breadcrumbs | where all trails lead to good food