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I’ve come to the conclusion that if I just had five extra baking pans….I could totally get behind the art of cookie baking.

As it is, though…I find scooping to be tedious and underbaking to the perfect amount of chewiness to be stressful and being forced to use my pizza pan as a cookie sheet to be…confusing.

Confusion when you’re baking is ominous.  Avoid it.

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This weekend I took temporary custody.

Of a belly button.

I kid you not.

But when you meet someone (and worse, when you’re related to someone!) who wants to take their cute tiny 16 year old belly button and POKE.TWO.HOLES.IN.IT.

You have to take matters (and umbilici) into your own hands.  It’s a legal obligation.  And a sisterly right.

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Celebrate spring vegetables and flavors with this spring pesto panzanella! For the recipe, check out my post on Marcus Samuelsson’s blog.

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.

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As a girl who grew up in the era of Warheads and watermelon Sour Patch Kids, when I saw the pound and a half to 1/4 cup rhubarb:sugar ratio in this recipe…I thought PSSHHHH, b**** please.  I got this.

The pain fibers in my sour tastebuds have long ago been abolished by 10-year-old blueberry warhead eating contests, in which we all gathered around and stuffed as many of those little candies into our mouths as we could take while spectators whispered about how some kid had actually been rumored to burn a hole through their tongue performing such a feat and wondered just how many that had required.  And those of us with the mouth-puckering nuggets in our mouths…well.  We tried not to frantically figure out just how many we had stuffed into our oral cavity and whether it was anywhere close to that number.

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