Posts Tagged ‘Food’
BKD Cookbook Club – August
Posted on: August 14, 2025
- In: Food
- 75 Comments
It’s time for BKD Cookbook Club, and this month the theme is: A cookbook first published in your country. For me, being from Canada, that means by a Canadian author.
There was no question about it, I had to feature a cookbook by Jean Paré. Jean is well known for her Company’s Coming series of cookbooks, and I own a number of them. In fact, I used to sell them in my kitchen store, and even got to meet her when she celebrated selling one million cookbooks. A lovely person and a hero of mine, she is not only Canadian but from my home province of Alberta. Before publishing cookbooks, she was a caterer in her hometown of Vermilion, Alberta. Because of requests for her recipes, she wrote and published her first cookbook in 1981 at the age of 53. The rest, as they say, is history.
Jean Paré 1927-2022
“She’s one of the world’s best-selling cookbook authors, selling 30 million copies by 2011. From breakfast to desserts and wraps to entertaining, her books covered everything from Christmas cooking to low-fat cooking, muffins and snacks, to kid-friendly cooking and slow-cooker recipes. In all, Jean Paré published some 200 books over a career that spanned several decades.” Source: Wikipedia
Just a sample of her cookbooks. I own about eight of them.
The one I use the most is Muffins & More. It is my go-to cookbook when I need to mix up a quick batch of muffins, a loaf, or a coffee cake. They always turn out! The ingredients are simple and things usually on hand. You can see that my copy is well-worn.
The photos inside are mouth-watering good.
A few favourites of mine from the book are Apple Streusel Muffins, Banana Chip Muffins, Orange Bran Muffins, Date Pineapple Loaf, Apple Coffee Cake and Strawberry Banana Loaf.
Here is a recipe I have made many, many times. I particularly like this one, as it doesn’t require too much sugar, and it calls for oil instead of butter.
Cranberry Muffins
2 cups/500mL all-purpose flour
1/2 cup/125 mL granulated sugar
4 tsp./20mL baking powder
1/2 tsp./2 mL salt
2 eggs
1/4 cup/50 mL cooking oil
1/2 cup/125 mL milk
1 cup/250 mL whole cranberry sauce
Measure flour, sugar, baking powder and salt into a large bowl. Stir thoroughly. Make a well in the centre.
In a separate bowl, beat eggs until frothy. Mix in oil, milk and cranberries. Pour into well. Stir to moisten. Batter will be lumpy. Fill greased muffin tins 3/4 full.
Bake in 400°F/200°C oven for 20 to 25 minutes. Makes 18 to 24 muffins, depending on the size of tins.
Topping: Brush hot cooked muffin tops with melted butter. Sprinkle with granulated sugar.
Fresh cranberry muffins: Use coarsely chopped or whole cranberries instead of sauce. Add a bit more milk just so the batter is not too stiff to spoon out.
I didn’t have any cranberries, fresh or frozen, when I decided to make these. So I used 1/2 cup of fresh blueberries and 1/2 cup of fresh strawberries, and they turned out great! The recipes are so flexible.
Perfect with a cup of London Fog tea and a good book.
The linky, found on Joanne Tracey’s site, will be open at 8am on August 13 2025 and remain open until 5pm on Friday, August 15. All times are her time zone, ie Brisbane, Australia. Hope to see you there
A reminder of what BKD Cookbook Club is all about…
Each month, we “discuss” a cookbook (or a favourite recipe blog – the rules, such as they are, are flexible, and recipe blogs are 2025’s answer to cookbooks) and share a recipe. Or, if you want, just share a recipe (or a link to a recipe) along the theme. It’s all pretty flexible. I’ll post my link at 8 am on the scheduled date here, and you can either:
- Link up at the linky thingie (the link will be open until 5 pm Friday)
- Post your link in the comments or
- Post your link on the Facebook page (it’s a private group so just request approval to join)
Feel free to post links to foodie blogs on the Facebook page throughout the month, too—it all helps with the conversation.
Your post doesn’t have to be new, and you don’t have to post on the due date or at the scheduled time. I’m ridiculously flexible like that. The only rules are:
- it should be (at least loosely) along the theme selected for that month, but you do you.
Thanks, Joanne, for this great cookbook club!
BKD Cookbook Club – Italian
Posted on: July 9, 2025
- In: Food
- 69 Comments
I was delighted when I discovered Jo had decided on an Italian theme for this month’s cookbook challenge. I love cooking and eating Italian. I was surprised that I didn’t own one cookbook solely devoted to Italian fare. So I went with an old favourite that I have featured here before.
The Vegetable Market Cookbook: Classic Recipes from Around the World, by Robert Budwig, features an excellent Italian section, and I’ve made many of the dishes over the years. All of them very good. I love the recipes, but I also love the drawings that are included in the cookbook.
Some of the things I’ve made:
Trenette with Pesto, Beans and Potatoes. So easy and so tasty.
Baked Aubergine with Mozzarella
Rosemary Potatoes
Courgettes with Mint
Broccoli & Courgette Lasagne
Today I have decided to share the recipe for Peperonata, which I recently tried.
Peperonata
670g/1/2 lb yellow and red peppers
75 ml/5 tbsp olive oil
1 medium-sized onion, chopped
2 cloves of garlic, crushed
2 stalks celery, chopped
450g/1 lb ripe tomatoes, chopped
3 bay leaves
salt and freshly ground black pepper
Clean the peppers. remove the seeds and white membrane, and cut into small dice.
Heat the oil in a medium-sized heavy saucepan and fry the onion and garlic until the onion begins to turn golden. Add the peppers and celery and fry for 2-3 minutes, then add the tomatoes and bay leaves. Reduce the heat, cover and slowly simmer the vegetables until soft, about 35.40 minutes. Discard the bay leaves, season with salt and pepper. Serve hot or cold.
This was a perfect summer dish. I had it with a fresh baguette and some cheese.
The BKD Cookbook Club is run by Joanne Tracey. To find the Linky and see what others are sharing for the Italian theme, visit her blog https://brookfordkitchendiaries.wordpress.com/2025/07/08/made-in-italy-by-georgio-locatelli/
The linky will be open at 8am on July 9, 2025 and remain open until 5pm on Friday, June 11.
A reminder of what BKD Cookbook Club is all about…
Each month, we “discuss” a cookbook (or a favourite recipe blog – the rules, such as they are, are flexible, and recipe blogs are 2025’s answer to cookbooks) and share a recipe. Or, if you want, just share a recipe (or a link to a recipe) along the theme. It’s all pretty flexible. I’ll post my link at 8 am on the scheduled date here, and you can either:
- Link up at the linky thingie (the link will be open until 5 pm Friday)
- Post your link in the comments or
- Post your link on the Facebook page (it’s a private group so just request approval to join)
Feel free to post links to foodie blogs on the Facebook page throughout the month, too—it all helps with the conversation.
Your post doesn’t have to be new, and you don’t have to post on the due date or at the scheduled time. I’m ridiculously flexible like that. The only rules are:
- it should be (at least loosely) along the theme selected for that month, but you do you.
Join us if you enjoy cooking, trying new recipes, and learning about other cookbooks out there!
Copyright ©2025 darlenefoster.wordpress.com – All rights reserved
BKD Cook Book Club: Comfort Food
Posted on: June 11, 2025
- In: Food
- 64 Comments
I didn’t join Cookbook Club last month, as I didn’t own a cookbook by a celebrity. But, as luck would have it, I recently found a Jamie Oliver CookBook in a book exchange near my house. And, it had a section on comfort food! So, I decided to combine last month and this month. The cookbook I’m featuring is Happy Days with the Naked Chef by Jamie Oliver.
It is one of his earlier ones, published in 2001, and has some favourites like toad in the hole, chilli con carne, steak and ale pie, and fruit cobbler. Here is what Jamie says about comfort food:
“Comfort food can come from many countries, with things like the ultimate chilli con carne, or the fluffiest American pancakes. The one thing all these recipes have in common is memories of childhood, like enjoying company around the table. Remember: Don’t eat to live, but live to eat. That’s what it’s all about!”
When I was growing up on the ranch in Alberta, Canada, we held many huge family and friends potluck barbecues and picnics. Everyone brought something, and there was always a yummy pasta salad or two. It is heating up here on the coast of Spain, and we are eating lots of salads. So I made The Best Pasta Salad from his book. It was simple, easy and comforting!
The Best Pasta Salad by Jamie Oliver from Happy Days with The Naked Chef
310g/11 oz small shell-shaped pasta (or any small pasta shapes, I had some multicoloured ones)
3 cloves of garlic
255g/9 oz yellow cherry tomatoes
255g/9 oz red cherry tomatoes
1 handful of pitted black olives
2 tablespoons fresh chives
1 handful of fresh basil
1/2 a cucumber ( I used a zucchini as I don’t like cucumbers)
4 tablespoons white wine vinegar
7 tablespoons extra virgin olive oil
sea salt and freshly ground pepper
Bring a large pan of salted water to a boil. Throw in the pasta and garlic cloves, boil until al dente, drain and run under cool water. Put the garlic to one side to use in the dressing. Put the pasta in a bowl.
Chop the tomatoes, olives, chives, basil, and cucumber into pieces about half the size of the pasta and add to the bowl. Squash the garlic cloves and mash in a pestle and mortar (or a small bowl). Add the vinegar, oil, and seasoning. Drizzle this over the salad, adding more seasoning to taste. Mix and enjoy.
It was even better the second day, when I crumbled some feta over it.
The Best Pasta Salad
Since there weren’t any yellow cherry tomatoes available, I doubled the red ones. The recipe makes a lot; it would be great for a crowd. I cut the recipe in half and enjoyed it for three meals!
A bonus recipe:
I was having guests over for afternoon tea. As I mentioned, it’s getting hot here, and I didn’t want to bake anything. I had some broken meringues, so I decided to make an *Eton Mess. I had never made it before, so I searched for a recipe online. What did I find but a recipe by Jamie Oliver! Here it is:
Eton Mess, by Jamie Oliver
300g fresh strawberries
150g fresh raspberries
½ tablespoon runny honey
100g double cream
100g low-fat Greek-style yoghurt
100g shop-bought meringues
- Halve or quarter any large strawberries and place in a large bowl with the raspberries. Use a fork to crush half of the berries and drizzle over the honey.
- Whip the cream until soft peaks form, then fold in the yoghurt.
- Crumble the meringues over the fruit, then fold in the cream and yoghurt mixture. Divide up into 6 individual bowls and serve straightaway, topped with extra berries, if you like.
It was a big hit, even hubby is smiling!!
For those who are unfamiliar with this dessert, this is what Wikipedia has to say:
*Eton mess is a traditional English dessert consisting of a mixture of strawberries or other berries, meringue, and whipped cream. First mentioned in print in 1893, it is commonly believed to originate from Eton College and is served at the annual cricket match against the pupils of Harrow School.
Entered in the cookbook club hosted by Jo of Brookford Kitchen Diaries. Check out the other recipes.
So there you have it, comfort food from a celebrity. Thanks, Jo, for organising this.
Copyright ©2025 darlenefoster.wordpress.com – All rights reserved
- In: Food
- 102 Comments
This month we are featuring something seasonal. I love living in Spain and being able to get fresh seasonal produce easily. I also love cookbooks with gorgeous pictures that I can spend hours leafing through. One such cookbook is The Vegetable Market Cookbook, Classic Recipes From Around the World by Robert Budwig. It was given to me as a gift from a special cousin who knew I was a vegetarian and that I liked international recipes. The book is divided into Italian, French, Moroccan, Thai, Indian, Mexican & Guatemalan, and Californian recipes. The dishes are made from fresh produce you could buy at the market. Although I was unable to bring most of my cookbooks with me when we moved across the Atlantic, I made sure there was room for this one.
Everything I’ve made from this book has been delicious and the drawings inside are delightful. This recipe book is a pleasure to sit and read over and over.
This is my go-to book when I’m looking for tasty, easy-to-make, side dishes or a vegetarian main course. There are also some fish and chicken recipes included.
Some of my favourites are:
Courgettes with Mint
Baked Aubergine with Mozzarella
Ratatouille
Chickpeas with Tomato Curry
Sweet Potato with Onions
Spiced Pumpkin Soup
Sundried Tomato Tartlets
Today I’m sharing with you the delicious Pistou Soup from the French section. You can switch the vegetables to those in season. It is more like a stew than a soup and is perfect for all year. A baguette and you are set.
Pistou Soup
15 ml/1 tbsp olive oil
2 medium-sized onions, chopped
2.25 lires/4 pints water (I added a vege cube to the water)
225g/8 oz carrots peeled and diced
115 g/4 oz leeks trimmed and sliced
225g/8 oz tomatoes skinned and chopped
2 medium-sized potatoes, peeled and diced
115g/4 oz white haricot beans
4 stalks celery, thinly sliced
sea salt and freshly ground pepper
115g/4 oz (1 cup) small pasta shapes
225g/8 oz green beans topped and tailed
225g/8 oz courgettes (zucchini) sliced
pinch of saffron or turmeric
For the pistou:
3 basil leaves
5 cloves garlic, peeled
55g/2 oz freshly grated parmesan cheese
sea salt and freshly ground pepper
90ml/3 fluid oz good quality olive oil
grated cheese to serve
Heat oil in a large pot over moderate heat and fry the onion until it just begins to brown. Add the water, carrots, leeks, tomatoes, potatoes, haricot white beans, celery, salt and pepper. Bring to a boil, reduce the heat and simmer, covered, for 45 minutes. Add the pasta, green beans, courgettes and saffron. Cook for a further 15 minutes.
While the soup is simmering, prepare the pistou. In a pestle and mortar or food processor, blend the basil, garlic, and cheese, gradually adding the oil. When the soup is cooked, remove from the heat, add the pistou and stir well. Leave for 5 minutes, then serve with additional cheese.
A reminder of what BKD Cookbook Club is all about…
Each month, we “discuss” a cookbook (or a favourite recipe blog – the rules, such as they are, are flexible, and recipe blogs are 2025’s answer to cookbooks) and share a recipe. Or, if you want, just share a recipe along the theme. It’s all pretty flexible. I’ll post my link at 8 am on the scheduled date here, and you can either:
- Link up at the linky thingie (the link will be open until 5 pm Friday)
- Post your link in the comments or
- Post your link on the Facebook page (it’s a private group so just request)
Feel free to post links to foodie blogs on the Facebook page throughout the month, too—it all helps with the conversation.
Your post doesn’t have to be new, and you don’t have to post on the due date or at the scheduled time. I’m ridiculously flexible like that. The only rules are: it should be (at least loosely) along the theme selected for that month, but you do you.
I’ve joined BlueSky and would love you to follow me.
@darlenefoster.bsky.social
Copyright ©2025 darlenefoster.wordpress.com – All rights reserved
Food I Enjoyed in Thailand
Posted on: February 24, 2025
- In: Family | Food | Travel
- 114 Comments
Another thing I loved about Thailand was the food. My sister-in-law is a great cook and ensured I was well-fed while there. We also went out to restaurants and coffee shops. Like many countries nowadays, any kind of food is available in Thailand, but I prefered Thai food. Everything was so fresh and natural. And the presentation was always appealing.
This was my first meal when I got there, at The Organic Coffee Bus where they grow their own herbs and vegetables on the grounds. The salmon came with an excellent wasabi sauce. I was already in love with the food and had only been there a few hours!
My sister-in-law had a fabulous fruit and yoghurt salad. Yum!
When out shopping or sightseeing, we often stopped for a quick and inexpensive bowl of noodle soup. Always delicious and filling.
My brother’s stepdaughter took me to a vegan restaurant where I had this delectable quinoa salad and a refreshing passion fruit soda.
My breakfast in Pia, scrambled tofu with avocado. Very tasty.
An enjoyable dessert, panacotta with strawberry sauce.
Yummy market food snacks, something like a Thai taco.
A scrumptious Budha bowl back at the Organic Coffee Bus for my last meal out.
Even the pizza was delicious with fresh vegetables, herbs and cream cheese. Made by a German gentleman.
But the best of all was the Pad Thai my sister-in-law made for me. It was so good I asked her to make it for me three times!
Here is Nahn whipping up Pad Thai for me in her kitchen.
The drinks were great too. I love this presentation of my butterfly tea.
Butterfly tea at another place. Yes, it’s a blue drink.
Everywhere we ate, the food was homemade and fresh. My sister-in-law shops at a market every day. Sometimes she visits more than one, to get the best produce at the best price. I had fun going with her sometimes.
Market fresh produce.
Including a strawberry pear. Very tasty.
I could go on, but I honestly didn’t have one bad meal in Thailand. Of course, I was lucky to have family there that knew where to go and how to cook.
- In: Food
- 63 Comments
From Joanne Tracey who organizes the BKD Cookbook Club: “Hi all, this month we’re reviewing/talking about/cooking from summery books (if you’re in the southern hemisphere) or full of comforting winter warmers (if you’re in the northern hemisphere).” Check out the sort of rules if you wish to join us, here.
I know, it’s February in Spain and the sun is shining. But it is still winter here and the temps drop in the evenings. It’s also chilly in these houses built to keep the warmth out. Searching for comforting winter warmers, I found this one on a website called Good Food Recipes. I’ve discovered several great recipes on this site where you can subscribe and get recipes in your inbox from time to time.
Do you love mac ‘n’ cheese? Try this hearty veggie pasta dish with cheese and breadcrumbs. Adding broccoli and using wholemeal pasta embellishes the flavour and nutrition. It made a fabulous main course with a salad and crusty bread but would also be a perfect side dish.
Broccoli Cheese with Wholemeal Pasta & Brown Breadcrumbs
- 300g short wholemeal pasta shapes
- 800g broccoli(about 3 heads), cut into large florets
- 2 tbsp olive oil
- 1.2 litres milk
- 1 bay leaf scrunched up a little
- 60g butter
- 60g plain flour
- 200g cheddar grated
- 1 tbsp Dijon mustard
- ¼ tsp freshly grated nutmeg
- 60g fresh brown breadcrumbs
Method
- step 1 Bring a large pan of salted water to the boil and cook the pasta until al dente – this will take a couple of minutes less than pack instructions. Halfway through the pasta cooking time, add the broccoli to the pan. Drain, then toss the pasta and broccoli in the oil to coat.
- step 2 While the pasta and broccoli are cooking, bring the milk to a simmer with the bay leaf in a separate pan, then remove from the heat and set aside. Melt the butter in a saucepan over medium heat, add the flour and whisk together. Reduce the heat to medium-low and cook for a couple of minutes, stirring often until combined and beginning to stick to the pan.
- step 3 Whisk in the warm infused milk gradually, making sure there are no lumps, then reduce the heat to low and cook gently for 8-10 mins until the sauce is thickened and smooth. Remove from the heat and stir in three-quarters of the cheese, the mustard (you can add more if you like), nutmeg, plenty of black pepper and some salt. Remove the bay leaf. Heat the oven to 180C/160C fan/gas 4.
- step 4 Tip the cooked pasta and broccoli into a large baking dish (ours measured 30 x 22cm) and pour over the sauce. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 30-35 mins until golden brown and bubbling. Remove from the oven and leave to rest for 5 mins before serving.
Recipe from Good Food magazine, May 2022
This makes a lot, I cut it in half and still had three meals out of it.
It was tasty, but I like spicier food so will add a chopped small chilli pepper or chilli pepper flakes next time.
Check out Joanne’s recipe for fabulous roasted tomatoes and join us here. There will be many other great recipes for either summer or winter, depending on where the contributors are located.
Cookbook Club: Healthy Eating
Posted on: January 23, 2025
- In: Books | Food
- 81 Comments
This month’s theme for the BKD Cookbook Club, organized by Joanne Tracey, the Hungry Writer, is reviewing/talking about/cooking from books with a healthy eating theme. Jo states, “I’m not necessarily talking diet books (although they absolutely qualify and often have great recipes) but more those that are healthy by accident rather than design – if you know what I mean.”
I immediately thought of a cookbook I have had for a long time, a gift from a dear friend who knows how much I love healthy eating, Green Feasts, Memorable Meat-Free Menus by Richard Cawley. The recipes, inspired by the author’s love of the Mediterranean diet, are unique and delicious, always amaze my dinner guests. The photographs by Debbie Patterson are stunning. This is a cookbook I love to take my time to read and just look at the pictures.
A sample of the photographs that scream fresh, healthy, rustic and tasty. And, yes, I have made the Rosemary Focaccia pictured.
I’ve also made the mouth-watering Pasta-Stuffed Peppers shown here.
A few other tried and tested recipes from the book:
*Lentil and Sundried Tomato Pate
*Golden Mushroom Cream Tart
*Carrots Braised in Olive Oil with Rosemarie and Garlic
*Very Garlicky Vegetable Soup
*Onion and Sun-Dried Tomato Gravy
*Schnitzels of Gruyere-Stuffed Abergine
*Orange, Olive and Onion Salad
I could go on, but today I want to share my favourite recipe from this wonderful book.
AUSTRALIAN APPLE CHOCOLATE CAKE from Green Feasts by Richard Cawley
4 eggs separated
115g/4 oz sugar
115g/4oz plain chocolate melted (I’ve used dark and milk chocolate, both work well)
1 dessert apple, peeled, cored and grated
115g/4 oz ground almonds
Preheat oven to 350 F (175 C) and oil a 20cm/8 inch spring form pan
Beat the egg yolks with the sugar until light and fluffy.
Mix in chocolate, apple and ground almonds
Beat the egg whites until stiff and fold them into the mixture.
Pour into prepared cake pan and bake for about 45 minutes, or until a skewer inserted into the cake comes out clean.
Remove the cake from the pan and leave to cool on a wire rack.
Serve with a dollop of whipped cream and a thin slice of apple or strawberries if desired.
Everyone loves this quick and easy dessert. Perfect for a gluten-free diet as well.
I made it for hubby’s birthday. It was a hit!
When you serve these unique, simple but sophisticated dishes to meat eaters, they won’t even notice the absence of meat.
It is still available on Amazon I see. https://www.amazon.com/Green-Feasts-Versatile-Vegetarian-Menus/dp/1850294550/
Do you have a cookbook with healthy meals to share? Join us here or mention it in the comments.
- In: Amanda Travels | Dreams | Writing
- 164 Comments
“The new year stands before us, like a chapter in a book, waiting to be written” – unknown
Once again I spent New Year’s Day sitting in the sun writing a list of goals for the coming year. I love new starts and things to work toward. Here are my goals for the coming year:
- Finish writing Amanda in Ireland: The Body in the Bog and publishing it.
- Read some pages of Mom’s 5-year diary every day.
- Blog about Mom’s diary
- Go someplace I haven’t been to
- Clear out emails and files on my computer
- Sort out papers in my office
- Check out other marketing ideas like Book Funnel
- Have the front of the house repaired
- Read or listen to 58 books
- Start Amanda in Thailand: The Ghost House (working title)
- Don’t let other people influence how I feel
- Keep in touch with family
I have always picked a word or words for the year. This year the words that popped out are:
Alignment * Purpose* Breakthrough* Change
If you set goals, I’d love to hear about them. Whether you set goals or not, I wish only the best for the coming year. Thank you for sticking with me on this blog over the years and motivating me to move forward. I consider all of you my good friends and appreciate your friendship.
“In everyone’s life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another human being. We should all be thankful for those people who rekindle the inner spirit.”
– Albert Schweitzer
Copyright ©2025 darlenefoster.wordpress.com – All rights reserved
Cookbook Confidential
Posted on: May 31, 2024
- In: Food
- 46 Comments
I’m delighted to be part of Bernadette’s Cookbook Challenge, where several of us are challenged to try recipes from the same cookbook and share what we thought about the recipe and the cookbook.
This month we checked out RecipeTin Eats: Dinner by Nagi Maehashi
RecipeTin Eats: Dinner by Nagi Maehashi.
This is what the author of this cookbook, Nagi Maehashi, has to say: “I believe you can make great food with everyday ingredients even if you’re short on time and cost-conscious. You just need to cook clever and get creative!” Since this is my philosophy as well, I knew I would enjoy trying some of the recipes.
I chose the Sun-Dried Tomato Pesto Pasta Salad and loved it. It was easy to make and used ingredients I always have on hand including fresh basil growing in a pot on my patio. It was a refreshing meal in one bowl, perfect for a sunny Spanish day, eaten outside on my terrace overlooking a lemon grove.
Check out the post for the recipe and the blog for recipes others choose
I made the Swedish Meatballs reviewed by John Rieber for hubby, and he loved them.
Thanks, Bernadette for organizing this fun challenge and introducing us to a variety of great cookbooks.
Copyright ©2024 darlenefoster.wordpress.com – All rights reserved
A Husband for a Recipe
Posted on: December 14, 2021
- In: Christmas | Family | Food | guest posts
- 46 Comments
Today I am featured on Bernadette’s New Classic Recipe blog where I tell the story of how I got the family trifle recipe and share my version of it. Enjoy!
Darlene Foster's Blog 