Tag Archives: Rick Rodgers recipe

Five Favorite Memories of My Mom

Mother's Day morning was made for Morning Glory muffins.

Mother’s Day morning was made for Morning Glory muffins.


1. My Mom was the epitome of lady-like. She always wore dresses or skirts — even on the weekends. I cannot even fathom her ever donning a pair of jeans. In fact, the only time I saw her in slacks was in photos from the cruises she took with my Dad, when pants were required attire for some events. Even today in my mind’s eye, that’s how I still picture her — with her hair coiffed perfectly, and dressed in a silky blouse tucked into a knee-length skirt.

2. She taught me how to sew and knit — and in so doing, the importance of a job done right. Eager to finish the scarf or jacket I was making, I’d often race through it if I could. But my Mom’s eagle eyes would see the dropped stitch that created that wayward little hole in the pattern or the seam that wasn’t exactly straight. I’d point out that the seam was on the inside and nobody would ever see it, only to have her tell me that I’d always know it was there even if no one else did. So, of course, I ripped it out and started over again until it was the way it should be.

3. Even though she worked full-time while raising three kids, cooking never seemed to be a chore to her. Not on harried weeknights. Not on weekends, either. In fact, when she suffered a stroke, it was cooking that she missed most. After enduring months of rehabilitation to regain her sense of balance and the strength in her arms, it was almost as if being able to stand at the stovetop with her trusty wok again was her greatest triumph. That was when I realized just how much feeding her family truly meant to her.

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Sweet Almond Buns and A Food Gal Giveaway

A breakfast pastry adorned with almonds that's not too sweet. (Photo by Carolyn Jung)

A breakfast pastry adorned with almonds that’s not too sweet. (Photo by Carolyn Jung)


It’s rare that I allow myself a pastry for breakfast during the week.

But come Sunday, I am sure ready to indulge in one.

“Sweet Almond Buns” are just the perfect size, too. Not Super-Size me over-the-top. But just a couple bite-fulls of something sweet, tender and with a haunting hint of cardamom.

The recipe is from “Williams-Sonoma Breakfast Comforts” (Weldon Owen) by veteran cookbook writer Rick Rodgers. The book, which I received a review copy of when it came out in 2010, is full of inspired recipes for the most important meal of the day. There’s everything from “Golden Cornmeal Waffles with Fried Chicken” to “Raspberry Jam Doughnuts” to “BBQ Shrimp and Grits.”


These little buns are full of almonds, one of my favorite nuts. They get stirred into the yeast-fortified dough, and mixed with sugar to sprinkle on top of the buns just before baking.

For those who don’t like their breakfast treats cloying, these are perfect as they are just sweet enough.

An almond-packed prize. (Photo courtesy of the Almond Board of California)

An almond-packed prize. (Photo courtesy of the Almond Board of California)

CONTEST: One Food Gal reader will win a most almond-packed prize from the Almond Board of California. It includes 1 pound of whole natural almonds, one jar of almond butter, 1 pound of sliced almonds, an insulated travel pouch for breakfast on the go, and a $20 VISA gift card to help you purchase everything else you need for a hearty breakfast.

Entries, limited to those in the continental United States, will be accepted through midnight PST Sept. 21. The winner will be announced Sept. 23.

How to win?

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