Love, Laughter, and Life

Adventures With a Book Lover

Tag Archives: Food


by 2 Comments

Book Share: Be My Yummy ABC by Joyce Wan

Be My Yummy ABC

Written and illustrated by Joyce Wan

Hippo Park, an imprint of Astra Books for Young Readers, 2025

Joyce Wan celebrated the book birthday of Be My Yummy ABC just recently on January 14. Congratulations, Joyce!

Thank you, Hippo Park, for sending me a copy of Be My Yummy ABC. I requested a copy through PW Grab a Galley and was happily surprised when my grand brought me a package. I wasn’t expecting any books, but there it was. All bright and shiny and pink and gorgeous. And TASTY. Sorry, but my phone camera did not catch the true vibrant colors.

I may have mentioned a time or two that I love books centered around food. Ahem. Still true. This alphabet book delivers. But let’s talk about layers. The more layers there are in a picture book, the more hooks there are for different readers. A hook is what grabs a reader and keeps them coming back for more reads.

Be My Yummy ABC has numerous layers and hooks:

~food (pretty much everyone I know is invested in food)

~multicultural foods (plus pronunciations, thank you!). I love this connection to the wide world around us

~alphabet, which is always a hit with me and any other preschool or kinder teacher

~alphabet chart included! Yes. This is so clever. Joyce designed the thick book jacket cover to include a vibrant alphabet chart on the back. One just needs to unfold the book jacket and voila, a yummy food-based alphabet chart.

~valentine connection. Be My Yummy sounds just like a valentine greeting, so this book can also be used during the month of pinks, reds, valentines, and love

~rhyming! Wow. I can only imagine the challenge to create a picture book with foods beginning with each letter of the alphabet, adding fun words, and making it all rhyme! But Joyce did a wonderful job and it’s a fun read aloud book.

~wide age range. The brightly colored illustrations will appeal to babies, toddlers, preschoolers, and early elementary students. What a nice span!

~great gift-ability, as I can see parents and grandparents giving this alphabet book as a gift

~back matter giving food name pronunciations and information about each food

~I’m sure there are more layers I’ve missed.

Be My Yummy ABC is a tasty treat for my eyes, my mouth, and my mind!

P.S. In case you think I’m going to eat the book, I will clarify: my eyes (looking at the delightful illustrations), my mouth (the words are tasty to read aloud), and my mind (I can learn more about language, the alphabet, and multicultural foods).


by Leave a comment

Pumpkin Pucks and Pumpkin Scones

I love that so many people were interested in my pumpkin pucks and the resulting pumpkin scones. I’ve had questions about both, so here are my directions to preserve your own pumpkin pucks and bake up these dreamy pumpkin scones.

PUMPKIN PUCKS

Heat oven to 350 degrees.

Ingredients: sugar pie pumpkin, olive oil

Wash your pumpkin. Cut it in half, scoop out the seeds and stringy bits, and cover both inside and outside with olive oil. Place the halves face down on a parchment paper covered cookie sheet. Use a fork to poke holes all over the two halves. Bake until all areas are tender. My first batch I didn’t quite cook the pumpkin long enough, and some areas were a little hard. This will usually take at least an hour, depending on the size of your pumpkin. Check after an hour and keep going until a fork easily pierces all areas.

Cool. Scoop the pumpkin flesh out and a fill 1/2 cup plastic measuring cup with pumpkin. Slam (to release the pumpkin) the pumpkin on a parchment paper covered cookie sheet. This will form the “puck” shape. Continue with all the cooked pumpkin. If there is any remaining, divide the rest between all the pucks. Freeze until solid. Place the pucks in freezer bags. Store in the freezer until needed. They unthaw pretty quickly, but if you want to use 1/2 cup of pumpkin, pull it out the day before and let it thaw in the fridge. Ta-dah!

PUMPKIN SCONES

Preheat oven to 375 degrees.

Ingredients:

2 cups flour (we love whole wheat)

1/2 cup brown sugar

1/2 tsp. ground ginger

1 tsp. nutmeg

1/2 tsp. allspice

1 heaping tsp. cinnamon

1 tsp. pumpkin spice

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup cold butter

1/3 cup buttermilk (I never have this on hand, so I add about 1 T. vinegar to the milk and let it curdle)

1/2 cup pumpkin (1 PUMPKIN PUCK, thawed)

1 tsp. vanilla

Mix together flour, sugar, spices, baking powder, baking soda, and salt in a large bowl. Use a pastry knife to cut the butter in until it is well crumbled.

In a separate bowl, whisk together the pumpkin, milk, and vanilla. Add to the dry mixture. Mix just until the dough comes together.

Lightly flour a surface and put the dough on it. Gently knead the dough a few times and pat it into a circle about 1 1/2 inches thick. Use a knife to cut the dough in half, then in quarters, and then in eighths (final scone count is 8). Place untouching on a parchment paper covered cookie sheet.

Bake about 20 minutes, until a toothpick comes out clean. Remove to a cooling rack to cool.

PUMPKIN SPICE GLAZE

Ingredients: powdered sugar, pumpkin spice, water

(I apologize in advance. I do not measure this, but rather go by “it’s done when it will pour over my scones.”)

Place about 1 1/2 cup powdered sugar in a bowl. Add about 1 tsp. pumpkin spice. Add water by 1 tsp. at a time, using a whisk to mix the glaze. Stop adding water when the glaze stirs easily but is not runny. (I know!! I did apologize in advance!) If you get too much water, add small amounts of powdered sugar to get the consistency you want.

Drizzle the glaze over the scones while they are still on the cooling rack. This is messy since the glaze drips off the bottom, but you can place the cooling rack back on the cookie sheet so it drips onto the cookie sheet instead of your surface.

Enjoy!

Hooray for homegrown sugar pie pumpkins!


by 13 Comments

From Pumpkin to Puck to Treat

Our garden produced a bumper crop of pumpkins this year. Maybe because I replanted them over and over due to the mysterious disappearances of seeds, sprouts, and evidence of any plant life! You can read our final pumpkin counts here.

Decorating around the RV, Huckleberry Hutch, and sending home numerous glorious orbs with the grands and their parents helped disperse the wealth. But also, I baked two. Only two so far, as there are three more that remain unfrozen I can bake.

Just in case you are wondering, once the outside pumpkins freeze, I do not cook them. But after the season, we give our outdoor fall decor to the turkeys, chickens, geese, and goats who live next door. They LOVE harvest as much as we do.

From the baked pumpkin, I made 1/2 cup pucks. That’s what I’m calling them. Pumpkin pucks. Most recipes seem to call for 1/2 cup pumpkin. So there you have it. The pucks remain nicely frozen in the freezer, and I pull one out whenever I want to use one. They don’t even take that long to unthaw.

Et voila, pumpkin scones! We love these spicy treats. Any pumpkin scone recipe will work. Just double the spices. I’m serious. We love that burst of flavor. I double all the spices. We use whole wheat flour and my husband prefers his without the pumpkin spice glaze.

From pumpkin, to puck, to treat. Delish!

What is your favorite pumpkin treat? I have plenty of 1/2 cup pucks to try it!


by 6 Comments

2024 Pumpkin Report

Despite the disappointing beginning of repeated plantings, low number of sprouting seeds, and nibbling of sprouts by bird and pest alike, we had quite a successful pumpkin harvest. And I say bring on fall! I love pumpkins and I love autumn! Decorating with homegrown pumpkins is so rewarding.

Read to the bottom for the final count. The photo above shows the “big” pumpkins from the garden. In the carving world, they really are medium sized to small, but in my garden, they are the big ones. Also notice the random yellow squash. I harvested 2. I replanted zucchini and yellow squash multiple times. The end results were zucchini: 0. Yellow squash: 2.

The table above was one of our distribution points. Pumpkins available for adoption were placed on the lovely garden table made earlier this year by my honey.

Above is yet another adoption table, covered with the big pumpkins. This table was also made by my honey, but a few years back, so it has lovely weathered wood.

Above is the first harvest of the minis. So cute and adorable, and perfect for every nook and cranny. I will definitely plant these again. They are so much fun, and pretty aggressive climbers. We watched them creep up sunflowers, pine trees, and any other item taller than themselves. Note, this is another table made by the honey. This one is fresh and needs weathering.

The hand belongs to my grand, Donavyn. He is the one who arranged the minis by color. I loved that! Donavyn and Autumn were thrilled to help with the pumpkin hunt and retrieval.

This is the final harvest from the new planting box out in the pasture. Whoa! A surprising number of big and small pumpkins. Plus, I had tossed in sprouting potatoes and other compost at the “fill the box with stuff and dirt stage,” not thinking what might happen. Potatoes happened! I pulled out the “weeds,” and potatoes were attached to the bottom! How fun is that! That’s why I like experimenting in the garden.

Drum roll please. The final totals for pumpkins harvested this year are:

Big pumpkins: 42

Mini pumpkins: 87

Thankful for a great harvest! Bring on fall.


by Leave a comment

Cherry Season = Clafoutis

Oh, yes! My son brought home fresh cherries and shared. Right off the tree. I love ripe cherries!

But I can only eat so many in one day and I didn’t want to waste them. What to do with the rest?

Clafoutis! Just in time I found this easy clafoutis recipe. Custardy, yummy, and filled with lots of cherries. Mmmm.

What is your favorite cherry recipe?

I still have some cherries left.


by 4 Comments

Book Share: Fussy Flamingo by Shelly Vaughan James and Matthew Rivera

Fussy Flamingo

Words by Shelly Vaughan James

Pictures by Matthew Rivera

Sourcebooks Jabberwocky, 2020

Fussy Flamingo is a tasty, delightfully pink picture book just right for little flamingos. Thank you, Shelly Vaughan James for sending me a copy of your lovely book! It is so sweet!

I love Lola! Lola is a shrimp eating flamingo. Except she does not eat shrimp. So she is not pink. Lola eats other things and looks beautiful. But she is picky (quite like several young ones I know). Shrimp are not her thing, much to the dismay of her beautifully pink parents.

Fussy flamingo Lola is adorable and funny and perfectly like a picky eater. This picture book is a FUN read!

Why I like Fussy Flamingo:

~Adorable Lola

~Lola tries several ‘other’ foods, which make her turn different colors. But not pink.

~The simply shared facts about flamingos (eat shrimp and turn pink, wade in water, etc.)

~The humor

~The repeating refrain after each of Lola’s (not shrimp) meals

~The satisfying ending (which I will not spoil)

~The gorgeous illustrations

~The fantastic flamingo back matter

Thank you, Shelly and Matthew, for creating Fussy Flamingo.


by 6 Comments

The Birthday Girl = Breakfast and Thrift Stores

Happy birthday to this beauty! Jamie Lee!

My annual tradition is to take my grands on a birthday date. We enjoyed breakfast, lunch, and dinner. This year I decided I wanted to take my adult children out on a birthday date as well. Because. Well, they are pretty important to me and we never get the chance to just visit. Plus. Heh-heh. I get them all to myself!

We kicked off our date with a delicious breakfast at the White House Cafe in Yakima. I’m telling you, the special touches were so adorable! The whole house is currently decked out with hearts. And all things white. So many sights to see and enjoy.

Even the water glasses were delightful. Look at those little heart-shaped cranberry ice cubes with a wedge of cucumber. Mmm.

Of course we went for breakfast. Because of their tasty hashbrowns (among other treats). We had to have the special, which had so much food, we were glad we followed the advice of our server and split the meal. Some of everything. Plus half of a ginormous cinnamon roll! Which we could not finish. Scrumptious.

Don’t worry. I didn’t just take food pictures. I was there. Enjoying the company and ambiance.

Just look at those old windows and lights! They were everywhere. Perfectly my style.

I’d love to show you pictures from the rest of the day, but we were too busy treasure hunting through many thrift stores, a fabric/craft store, and even an estate of sorts. We wore ourselves out. But you will be happy to know that several treasures were rescued to go home with us.

I’m leaving you with a strawberry heart and 1/2 of a huge, yummy cinnamon roll. FYI, they make these every Saturday and Sunday.

Thanks for being my birthday date, Jamie Lee!


by 2 Comments

Butternut Squash Soup is a Winner on a Cold Day!

Winter has hit our area with the first snow (followed by icy rain and skating rink roads). As I wondered what to make for dinner yesterday, I noticed the last butternut squash reclining on the bench. Hmmm.

Back in the day (pre-RV life) I used to purchase tons of squash-type produce and decorate the house. Then we would eat our way through the decor. Now, with space at a premium, that practice has halted. But. That butternut sat there looking at me. “Me, me! Pick me!” my over-active imagination called out.

Bundled up from the cold, I realized I had everything I needed to make butternut squash soup. Yay! It was a soup and salad kind of night.

Here is the recipe. Or, I should say, the list of ingredients I included. I did not follow a recipe per say, but I’ve made butternut squash soup in the past, and I always read the ingredients on interesting recipes when I peruse cooking magazines. Also. I did not measure much. Maybe not at all. It was all by look, feel, and experimentation.

Butternut Squash Soup

1 small butternut squash, peeled and chopped into 1-inch pieces

1 sweet potato (red garnet is my favorite), peeled and chopped into 1-inch pieces

1 medium onion, diced

1 tablespoon butter

olive oil

about 2 cups of chicken stock

dried sage (or fresh, which I have but I didn’t want to go out to harvest it), crumbled (lots)

black pepper

cayenne pepper

half and half

1. Melt butter and a few swirls of olive oil in a medium heavy-bottomed soup pot. Add onions and cook for a few minutes.

2. Add butternut squash and sweet potato to onions. Add the chicken stock, enough to nearly cover the squash and potato. I wanted this thick, so I relied more on the boiling liquid and steam to cook the ingredients. Add pepper and sage. I wish I had thought about garlic, which would been delicious, but I didn’t think about it until we were eating the soup.

3. Cover and cook until the squash and potato are soft, between 30-45 minutes. Stir occasionally.

4. Once everything is soft, remove from heat. I used an immersion blender to blend it all together, but a potato masher might work as well. Add a few swirls of half and half, stir, and serve hot.

This was SO tasty and it hit the spot. I’m already dreaming of soup leftovers for lunch today. It turned out nice and thick.

Some other options I considered as we enjoyed the soup: garlic (added at the onion stage), topped with crispy bacon, topped with garlic pepitas, or topped with homemade garlic croutons.

Cheers for soup season! What is your favorite soup?


by 2 Comments

Haiku Moment: too much

garden explosion

overzealous fruiting plants

can one say too much?

too much by Angie Quantrell

Yakima Valley tomato harvest


by Leave a comment

Garden Joy

It is so true. The meme where one day, the zucchini is tiny but the next it is ginormous. I searched my garden 2-3 days before this day. Nothing. Maybe a tiny fingerling. One at the most. Then comes this day. BAM. Eight fully ready to eat zucchinis.

Also tomatoes, wax beans, and green beans. I wasn’t even planning on harvesting. But once I saw the zucchini, I knew I was overdue.

Lunch was this. So delicious. I would eat this every day if the tomatoes and rustic bread always tasted so good. A little butter, spicy brown mustard, tomato slices. Done.

And for dinner, we had a two-bean, fresh corn off the cob, red onion, cherry tomatoes, basil, olive oil, and balsamic salad. Yummy! Don’t you just love summer garden meals?

But I need some more recipe ideas for the beans. I can’t keep up with them. I give them away, eat a ton, freeze a few (not a great option since we live in the RV-storage space is at a premium). We’ve had stir fry, meat packets including beans, and potato bean onion ground turkey soup.

Ideas please! What is your favorite fresh green bean recipe?