Once upon a time there was a little white Morel growing peacefully in a bed of mulch, just minding its own business and thinking shroomy thoughts. In its short lifetime it had known moisture and glorious sunshine as well as rich, dark soil. It grew into a handsome specimen. Standing tall, it seemed to know just how handsome it was.

One day someone discovered it. They exclaimed over its beauty and seemed to be in awe of having found it growing there in its mulchy flower bed. They came and took photos and oohed and aahed. It was certain that it would be famous—maybe even get its photo on the cover of Morel Monthly. It basked in the glory of it.

It was still musing over its would-be fame & fortune when a large hand came down from the sky and plucked it right up! oh no! the little Morel exclaimed, what will become of me now?

The little Morel was taken inside and laid gently upon a plate. More photos were taken. Aha!, thought the little Morel, I know what my fate is to be. Why, I am to become a piece of art! Just look at me!

It was indeed beautiful; truly a masterpiece with its honeycombed structure. Absolute perfection!

But, alas, it was not meant to be. This would be the end of the road for this particular hapless little Morel. I will spare you the details, but suffice it to say that the “Morel” of this story is not to grow where Rick and Lynne can find you or you will end up being part of their dinner. The End.

Above: Pork tenderloin with Morel mushroom sauce; roasted fennel and potatoes. D-lish!

I don’t know about you, but I’ve never been a big fan of bran muffins. Visions of dry, mealy bites of food come to mind, don’t they? That was why we were pleasantly surprised when we tried out this recipe from America’s Test Kitchens (or Cook’s Illustrated). We happened to catch this cooking segment on Food Network a few weeks back and they made them look so good.

They are absolutely delicious: moist, chewy, full of tasty raisins (we like the golden ones best), and made with good-for-you ingredients. We’ve made them twice now and they last us all week for breakfast. One is enough to fill us up for the entire morning. They have staying power!

Why not give them a try? I’m sure you’ll agree they are the best bran muffins you’ve ever eaten.

I’ve been struggling with the letter “F” and finally decided to go back to Mexico again. These photos were taken at a roadside stand in Tulum, Mexico.

Oh! such lemony goodness. Rich, buttery crust that’s oh-so-tender. I had forgotten all about these delicious treats until a new acquaintance of mine, Marymartha, visited our online recipe book and made them for herself. She wrote to tell me that they were gone in a matter of minutes, they were that good. So, I decided to make them this weekend.

The recipe came from my Grandmother, who we called “Memom” because my sister couldn’t manage “Grandma.” I don’t know where the original recipe came from or if she made it up herself. All I have is the hand-written recipe on a piece of plain white paper. I treasure it because it’s her handwriting.

The recipe can be found here.

I love how she wrote Good -Good! at the bottom. Yes, Memom, they surely are.

Here I am with my Grandmother circa 1959. I know, I look a little cranky, don’t I? I think I was squinting into the sun.

Today Rick wanted to attempt a Bûche de Noel for Christmas dessert tomorrow. Here are the steps involved.

1.
Make certain you have enough kitchen helpers.

2.
Roll up the still warm cake in sugared parchment. Let cool.

3.
Don’t forget to clean the beaters in between usage.

4.
Spread the cooled cake with buttercream frosting.

5.
Roll up the frosted cake.

6.
Cut one piece off the edge of the cake and position on the top to form a branch for your log.

7.
Frost, make meringue mushrooms, and decorate.

Eat and enjoy. (If you can bear to cut into your masterpiece, that is!)