Cheryl Dishes

The nicest part about living on an island is that your life is pretty much dictated by the tides and the weather.  For a control freak like me, that makes certain things in life out

Now that there are fourteen hours of daylight, the whole state seems to be enjoying an abundance of eggs.   Hand-lettered, fresh egg signs populate the roadside. Quill’s End dairy has a special on fertilized chicken

I love the herbaceous perennial allium schoenoprasum or chives.  Their round, grass-like spears topped with bright purple bulbs are a cheerful harbinger of spring.  Chives will self-seed, and they grow abundantly and wild along the

Beets are such a beautiful vegetable.  Originally grown for their leaves, they come in a wide variety of colors: red, crimson, yellow, even candy-cane striped.  Beets are notable for their sweetness- they have the highest

It’s confirmed.  Spring is finally here.  The rhubarb’s ready!  I  know not everyone shares my  enthusiasm for the ruby red,  tart stalks of rhubarb, but the members of my family sure do.  My husband proudly

The light of spring brings me a wave of new energy and the primal desire to clean. It usually starts with my refrigerator.  Before swabbing the decks, I need to empty the shelves.   Out come

We love to make pizza at our house.  The ingredients are readily available, the hot oven makes the kitchen nice and warm,  the variations are endless and allow for creativity, and it’s just good, nutritious

After a long day at work, wouldn’t it be nice to arrive home, greeted with the savory aroma of dinner cooking?  You don’t need a personal chef….just a slow-cooker.  Also known as a “crock-pot”, a 

Our friend Joe brought us over five pounds of Maine shrimp the other day.  Bright pink and so fresh, they were almost quivering,  it was our first mess of the season.  Too young to peel,

Nothing elevates a simple meal like the perfect popover: crisp, brown crust on the outside with a hollow, moist, comforting middle.  Popovers with jam for breakfast, popovers stuffed with Maine shrimp salad for lunch, popovers