I had some cherries left over after making cherry-vanilla ricotta muffins the other day, so I decided to make some of these cherry cornmeal scones to fill out a meal of leftovers. I ate them for breakfast this morning as we didn't eat them all for dinner. These scones are filling and very easy to make. Any type of berry or current can be used instead of cherries. For a spicy scone, omit the cherries, add some finely chopped jalapeños, along with some ground chili powder and a cup of shredded extra old Cheddar cheese.

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When I was younger, I used to skip breakfast most of the time. I've since grown wiser, and now recognize that breakfast is the most important meal of the day. Considering most people expend more energy during the day than in the evening, it just makes sense to consume more calories in the morning than at supper time. A well-rounded breakfast provides the essential nutrients to help us get through the day.

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Once again I've consulted Mollie Katzens Sunlight Café for breakfast inspiration, but these ricotta muffins loaded with fresh sweet cherries are good enough for dessert! Her own description pretty much sums them up:

Imagine a muffin that took Italian cheesecake lessons. In all seriousness, that's what these taste like.

I paid a small fortune for fresh cherries, as the local variety are not yet in season, but it was worth every dime. Serve these up at any time of the day.

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Miso adds a uniquely earthy and salty flavor to soup stocks, and it's an easy way to add plenty of protein to your soups as well. This basic miso vegetable soup is incredibly quick and easy but tastes like you've put a lot of effort into the pot. It's also a great soup for using just about any combination of vegetables you might have on hand.

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