A simple three ingredients recipe that's a very good use of the sweet peaches I bought at the farmers market this morning. They shouldn't be too sweet though, you want them a bit firm so they keep their shape. Cut the peaches in half, remove the pits and scoop out the red part to make bigger cavities. Mix enough honey into about half a cup ground almonds to form a paste, and fill the peaches. Bake at 350F for about 20-25 minutes, and voilà.. how can something so simple be so good?

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There's nothing like homemade ice cream. It's not that hard to do, yet my ice cream maker has been sitting in a kitchen drawer mostly unused for quite a few years. But today, I was motivated. And I thought I would make one with some exotic flavor you don't typically find in the store. But then I came across this recipe that paired a simple vanilla ice cream with peaches and cherries on Tartelette. Oh boy, it was so delicious. I highly recommend it, nothing boring about vanilla here!

Once in a while I get lucky at concocting dinner with whatever is in my fridge. Those times when it turns out pretty good, I feel like I won the lottery or something, I just want to tell someone! So that's what I'll do from now on, right here. For this dish I had a few large frozen shrimps, cut mangoes that were not ripe enough to be good eaten just like that, half a pack of baby spinach, leftover rice, and half of an onion. I started with the usual, saute the onion in olive oil. No wine or coconut milk in my fridge, so to add flavor I used some fresh ginger, grated, and also a small clove of garlic (more ginger than garlic). As a liquid to add moisture thank goodness I had half a lemon sitting there, it added just the right zing. Add mangoes, spinach, and shrimps, and voila!

For someone who hadn't baked a serious cake in a while, this came out pretty nice. The base recipe came from Eating Well. The only thing I modified in the cake ingredients was to replace the vanilla extract with Grand Marnier, because that's all I had (told you it had been a while). The toppings and decoration was my way of prettying it up to be worthy of a birthday.

I try to eat brussels sprouts once a while, basically because I know it's good for me. But despite my best efforts I can never completely take away their characteristic bitterness. Because I don't make them that often, I end up searching online for a recipe every time I decide to give it another shot. Well this time I think I found the one.

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