If you visited Copywriters’ Kitchen last week, you know I cadged a quart of heirloom New York State Champagne grapes—also known as Corinth grapes—at my local farm stand. Advised to use them as fresh currants, I tossed a cupful into a sweet and crunchy Waldorf Salad. A few more ... [Read More] [4 Comments. Please leave another.]
Serving scratch cooking recipes, frugal food tips and gimlet-eyed observations on freelance copywriting, marketing and family life for writers and other at-home workers.
