About Me

I’m Lisa. A cook, baker and recipe maker.

I simply adore all things food related. Cooking classes, food events, new ingredients, whatever is the trend. I love to entertain family and friends around food. They are the perfect pairing.

I am also wife to Captain Bruce, sailor extraordinaire, mother to two handsome grown sons, and grandmother to the two cutest little boys on the planet (okay, I know all the other grandmothers will contest this!). Notice that most of those around me are men, so yes I’ve lived many years in ManLand. I can proudly say that I now have gained a beautiful daughter-in-law and along with that an “angel” of a granddaughter. There’s also ShebaGirl, my 75 pound black lab who lives with me.

I’ve lived all my life in California, with the better part of it in the San Joaquin Valley, which is home to the most incredible produce in the state. Great food and festivals that celebrate it provide abundant fodder for this blog. Being located in Central California places us within a few hours’ drive of not only Los Angeles and San Francisco, but lovely Napa Valley and the Coastal areas as well. Really, California is a food and wine utopia.

I am a French girl but please don’t write to me in French because it’s been too many years since I brushed up on the language. I enjoy the outdoors (another plus in our great state), and the indoors (all things beautiful from art to decorating). Of course I love to read and write, so please read and by all means write to me. I love to hear what you’ve tried or plan to try. There’s always room Around Lisa’s Table for one more.

 

 

Recent Posts

Crumb Cake Crazy

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Seems just about every family and culture has some form of crumb cake recipe. New Yorkers claim the cake as their own, preferring a lighter, yellowy version with about a 50/50 cake to crumb ratio.  All the pop foodies have their own rendition of it, as well, and even Starbucks carries it as a staple in their display case. No doubt about it, crumb cake is a beloved breakfast treat around the globe.

Our house is no exception, where my mom’s version makes an appearance every few weeks on the rotation of a.m. snack offerings. Simply referred to as “that coffee cake” by hubby who prefers it to just about any other offering, ours gets an additional kick from a full teaspoon of nutmeg. Donned Spanish Coffee Cake by mom, this recipe uses oil instead of butter and sour cream in place of buttermilk.

No matter the ingredients, one that cannot be substituted is the cinnamon. The heady aroma of the oil in the bark draws a crowd with it’s exotic perfume. Said to stimulate brain activity, cinnamon is filled with antioxidants. Many studies promote the idea that the spice slows blood sugar absorption when used in high carbohydrate foods such as cake. In a nutshell, cinnamon is what makes this cake a winner.

Recipe for Spanish Coffee Cake

 

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