Cherries have been plentiful up here on the mountain lately, so Kim decided to make a cherry crumble. It is wonderful, as well as easy, so I recommend it to you all.

The other night I made a recipe I hadn’t tried in roughly 20 years. This recipe for Southwestern Chicken Pie With Cheddar Pastry is one that I’d clipped from The Seattle Times, when I still lived there.

Anna uses a Cuisinart ice cream maker. She stores its freezer container in the freezer at all times so it’s kept extremely cold and ready to use at a moment’s notice.

Old Fashioned Polenta Pepper Torte… This is another of my recipes from the old days when I actually used to cook.

Wild cherries were plentiful as pioneers pushed their way into the upper Midwest. The Indians had been using them for years, pounding them into the pemmican (a kind of meat cake). Then the settlers cross-bred the cherries with European varieties.

This is a recipe that my friend and gallery partner, Anna, made up herself. These ribs are absolutely the very best you’ll ever have, I promise, and I recommend them to you all.

This is not a recipe sent in by a reader. In fact it is one I’ve been making since way back in my hippy days. Yes, folks, I used to be a hippy. Oh, those were the days! Grateful Dead concerts, making music, and cooking… yes, I used to cook!