I've asked my cousin Kate, the remarkable daughter of a remarkable woman, to write her story for Tried, Tested and True, an event being hosted by the mother-daughter team of giz and psychgrad over at Equal Opportunity Kitchen to raise awareness for organ donation....

Welcome to another Whisk Wednesday and to our latest challenge! This week's assignment was Julienne Darblay (but shouldn't that be D'Arblay?) from Le Cordon Bleu at Home. According to The Wordsworth Dictionary of Culinary and Menu Terms, the word darblay comes from the French and is "a potato soup with finely chopped vegetables," which seems to make julienne a bit redundant, too. But never mind....

I have to confess that blueberries are not my favorite fruit. I like them, but I don't long for them, as I do for other berries. And I've never liked them as the main attraction in pie or cobbler, preferring them as a compliment to other fruits instead. I adore them mixed with sliced strawberries in a big bowl and then served with yogurt and a sprinkling of granola for crunch... there's something a...

Seriously, is there anything better than bacon-wrapped scallops? I mean what's not to like?...

It's been a very red and pink week at Redacted Recipes, driven by a surfeit of red produce in our CSA share. We had mushy strawberries to make into Pink Lemonade Bars, we had a load of beets which turned into Pink Pasta with Beet and Roquefort Sauce, and now we have cherries....