On a dark November day these Scottish Oat Scones are like an old friend - familiar, comforting, and easy.

What do you do if you have a bowlful of ripe farmers’ market peaches? For an over-the-top solution to this not so terrible problem I suggest this recipe for Butterscotch Peaches by Celia Barbour at the New York Times Cooking app.

Our recent lunch salad is a mash-up of two recipes from the New York Times that we found to be tasty and refreshing.

When it was too hot to turn on the oven we came up with a menu that was simple and simply delicious.

I was not a huge fan of kale salad until I tried this recipe and experienced, as the French say, a coup de foudre (fell in love).

When the weather’s hot, one’s thoughts naturally stray to chilled treats.

This quickbread recipe is from one of my favourite cookbook authors, Ina Garten - you may have heard of her😉.

We try a mythic recipe for chocolate chip cookies and the verdict is…very tasty!

I’ve been making, and eating, granola for breakfast for at least 30 years. My favourite procedure is to add sliced strawberries, blueberries, raspberries and banana in various combinations.

Looking for an easy, delicious and semi-healthy lunch for two? I try to have the ingredients for this pizza on hand so I can whip up a hot meal on demand.

The recipe for the vinaigrette that is a staple in my refrigerator has a bit of a back story.

Once again Fannie Farmer hits a winner with this recipe for Chocolate Enough Cupcakes.

My recipe for Banana Bread came from a former next door neighbour, an older lady who always dressed impeccably, even to weed her garden. I sat in her kitchen one day and watched her grate a large pile of orange rind for this recipe. I think she cheated and used more than one orange!

This is one of my all-time favourite desserts. I dupe myself into believing it is a healthy option because of the oatmeal. (It’s actually not because of the butter and sugar😉)

Okay I admit it, now and then I do enjoy scrolling aimlessly through social media sites - the recipes, the home decor, the fashion - it’s all fun to discover and be inspired.

At last week’s family dinner, my son requested I make one of his favourite desserts, rhubarb pie. “Mom, it’s spring, isn’t rhubarb in season now?” he said. Yes, the weather is definitely warming up. Rhubarb pie is easy to make and is indeed delicious, especially with a scoop of vanilla ice cream. How could I say no?

Nobody’s perfect (except maybe my dental hygienist who never eats sweets!) So yes, I bake and eat cookies, cakes, squares, scones, and being the carb queen that I am, my favourite, bread.

Most nights I cook dinner at home just for me. Rarely I will get takeout (sushi - yum) but generally I’m not a fan of restaurant meals unless it’s a special place.

I’ve been making these treats for many years, ever since my kids were small and I received a free Quaker Oats cook book (pamphlet really) in the mail. Full name The Quaker Oats Wholegrain Cookbook. My copy has been taped together and is missing the cover’s front corner. The pages are stained with age and splattered ingredients, but in a good way!