I love uncomplicated, straightforward recipes that just take superb ingredients and let them shine. Have you noticed all the cooking shows, magazine articles and cookbooks devoted to creating delicious dishes with five ingredients or less? Me too.

Every May, Land O’Lakes hosts a wonder brunch event for our foodservice customers in Chicago prior to the National Restaurant Association’s annual show. This show is attended by just about everyone who is involved in the foodservice industry.

I am my father’s daughter in many ways – I got his long legs and his analytical nature, his love of puzzles and his frugal approach to money. I did not, however, inherit his taste in desserts.

Bread pudding is totally new territory for me. I’m told that many people enjoy this dessert during the holidays or as a special treat, but I was skeptical and never felt inclined to try it out. Honestly, “bread pudding”? Who named this stuff? I’m not much of a pudding fan to begin with, so I definitely don’t want bread thrown in there.

I recently went on a “girls only” long weekend trip with my close friend Mary.  We traveled to Charleston, South Carolina to enjoy beautiful scenery, rich history, wonderful food and great shopping.  The weather was a bit warm as the thermometer reached at least 98° each day, and on top of that it was very humid.  But, a little warm weather didn’t bother us one bit.  We explored the charming town of Charleston, visited a nearby plantation and made a day trip to Savannah, Georgia.  On our drive to and from Savannah we kept seeing signs for roadside stands selling fresh peaches.  Although we didn’t stop to purchase any, peaches have been on my mind.

My husband's family - Becky's parents, their kids and the grandkids - have been celebrating autumn for decades by heading to the North Shore of Lake Superior to see the fall color. Each year they spend a long weekend together hiking, playing cards, laughing and sharing in special meals.