Author Archives for forktravel

Exciting changes coming soon

I’ve had to put the website on the back burner for the last few months as I wrapped up my third degree. That was completed as of noon last Friday. I have a few changes coming to the site, including more recipes and adding a print feature. Thanks for being patient, and I hope you come back to see this little blog grow. If you have an idea or want to see a certain recipe, let me know.

Remember, life is too short for bad food. 🥂

Fall means fair time!

It was a good fair entry year. The total awards so far are: 1st – 18, 2nd – 9, 3rd – 7, Best In Show – 3, and Honorable Mention – 1. I won’t know if I placed in sweepstakes until next week. Overall, it was a great year. I only had six items that didn’t place. Pat got a 1st and 3rd for his beer, and Nicole’s boyfriend got 1st and Best In Show for his peanut butter stout. Time to start planning for next year. 😁

Brunch oven pancake

1 cup all-purpose flour
1/4 cup sugar
1/2 tsp salt
4 eggs
1 cup milk
1 tsp vanilla extract
1 1/2 tsp baking powder

toppings (optional) – powdered sugar, maple syrup, whipped cream, your favorite jam or jelly

Heat the oven to 375 degrees F.

Mix all the ingredients together in a medium size bowl. Whisk or use electric mixer to make sure the batter is smooth and has no lumps. Set aside.

Spray a cast iron or oven-safe pan with non-stick spray. Heat the pan in the oven for 10 minutes.

Whisk or stir the batter one more time, then pour into hot pan. Put the pan back into the oven and bake for 20 minutes or until golden on top.

Remove pan from oven and let cool for about 5 minute. Cut and serve with your favorite topping.

I am totally (beer) judging you….

The Fresno County Fair is just two weeks away. Last weekend was the turn-in for crafts, fine arts, and canned goods. This weekend is the Homebrew competition, and next Saturday is the baked goods turn-in. Needless to say, it has been busy. Today, my husband and I helped judge beer. Not all were good, but all the judges gave everyone a good evaluation. All next week will be hectic after work as I work on roughly 32 entries in various categories.

Easy English Muffins


1 1/2 cups milk, heated to lukewarm
2 Tbsp sugar
1 1/2 tsp salt
1 Tbsp shortening, melted
1 package dry yeast
1 1/2 cups all-purpose flour*
1/2 cup whole wheat or rye flour*

*You can also use 2 cups all-purpose flour instead of the mix.

In a medium bowl mix the milk, sugar, salt, melted shortening, and yeast. Mix until the salt and sugar are dissolved, then let rest for 5 minutes.

Add in the flour(s) and mix thoroughly, then cover the bowl and let rest for 30 minutes.

After 30 minutes, stir and check texture. It should be about the consistency of cornbread batter. If too loose, add flour a teaspoon at a time; if too thick, add water a teaspoon at a time. Mix well in between additions.


Preheat griddle over medium heat and place rings on pan. Spray with nonstick spray, and using an ice cream scoop to put one scoop in each ring. Spray the pan next to the rings with water and cover rings with a lid or pan. Cook 5-6 minutes, spraying the pan once halfway through and cover.


Remove the lid and flip the rings using a spatula and tongs. Spray the pan again and cover. Cook another 5-6 minutes, or until brown. Remove the muffins from pan to cool, and start the next batch in the rings on the griddle.


Once cool, you can split the muffins and toast. Serve with your favorite topping and enjoy.

Fall is on the way….finally!

I think that we are finally moving past the summer heat in Central California. That being said, the countdown has started for final fair preparations. I try to push my personal boundaries with quantity and content every year, and this year is no exception. Adding to the mix this week is the California Food Expolicious event on Tuesday, plus the fact that I am taking an accelerated class while working full time. The fair turn-in is this week, so that means several late nights wrapping up a few things. I have a couple weeks until the baked goods are due, and that week will be even more frenetic (like always).

I enjoy the challenge to see what I can get done in a very short timeframe, and I really do love cooking and baking. I realized last year when we dropped off the second trunkload of goodies that the volunteers in the Home Arts building see all kinds of deliciousness brought in but never get to taste any. I am going to try to make a little extra, so that they can have something to snack on while they are checking everyone’s items in.

For those that play the home game with me every year, I will post a checklist to print out. I know what I enter, but it still takes me over an hour to find everything. I will post the recipes on this site after I turn everything in. I will say that true to form, I definitely added some new skills to my set this year.

Summer is upon us, so let’s eat!

It is the second day of summer, and it has been a fairly relaxing day. After coming up with a new recipe for the fresh plums off of our trees, it was time to meet a friend at a local taproom to catch up. After chatting with Marshall from (Those who think beer drink beer) for awhile, we headed down to Rocket Dog Brats and Brew in Clovis for a quick bite. We like both the Clovis and Fresno locations, but we seem to get better service at the Fresno site. I had the Bahn Mi dog, which is always tasty, and the extra order of house-made potato chips were a nice compliment to the dog. Now we’re home and I am searching for a new food processor that can handle all the goodies I want to fix. The second item to add to my arsenal will be an electric smoker, but I want to make sure I find one that I will be happy with.

Keep checking in, as I am revamping the site over the summer to list more recipes and food finds.