Sometimes the tastebuds just want a good hit of SWEET! These yummy little balls are not only raw, made with nuts and dried fruits, they rank about a 12 on the 10 scale of satisfying that clamoring tastebud. Easy to make, the ingredients are all things that reside in my raw pantry.

In a food processor, pulverize:

1/2 c. organic raisins

3/4 c. walnuts

1/2 c. dried pitted dates (Medjool are perfect for this recipe)

1/2 c. dried apricots, unsulphered (OR, use dried FIGS - my preference!)

2 T. fresh squeezed orange juice

zest from one orange (microplane is the tool to reach for...)

Process a few minutes,until the mixture clumps together. If your fruits are especially dry, you may start the processing, let it set for 30 minutes to soak, then continue to process until it gobs up.

Place about 2/3 c. dry unsweetened shredded coconut on a saucer. Roll the fruit/nut mixure into small balls (about a tsp.), roll in the coconut,

Store the balls in one layer in a sealable container.

Just one of these little sweeties is so very satisfying. Chewy, lovely flavor with a zing from the orange zest.

It's not hard to pass up the chocolate bars with this in hand...honest!

She just clammed up...

We never turn down a freshly-dug clam. Chris stopped by after a clamming venture at Gearhart, and shared some of his bounty of Razor clams. They had been out of their sandy holes less than two hours - still squirting.

I think I've mentioned - NOTHING gets done around here without feline supervision.
We cut her some slack - she's never dealt with a clam before. Besides, she's pretty funny.

Chris would only part with 5 of his clams. We were grateful. VERY grateful that Birdie decided they were more fun to poke than to eat. She was fascinated with the wiggly necks - just avoiding getting squirted.

We do NOT share clams once they've reached the golden, crispy, pan fried stage.

Chocolate Eggs??

Friend Linda Jennings just introduced me to the most amazing eggs I've ever seen.

You could be tempted to lick them, they are so chocolatey! These are the eggs from FRENCH BLACK COPPER MARAN chickens. Prized and demanded by famous French chefs. Linda hatched some eggs she purchased from Louisiana, and has started her own flock of these beautiful birds.

Here's a guy-Maran....

and a gal-Maran...

and of course then you get BABY Marans!

Linda's hens have just started laying, so the eggs are really varied in size and color. The eggs on the Left are from her girls. The ones on the Right, for contrast, are from another friends' flock of Black Australorps, plus one white "store-bought" egg for fun.

No matter what kind of eggs you get, make sure they are from range chickens. You won't believe the flavor, and the knock-out yolk color! Worth the extra dollars, for quality eggs from healthy birds!

I sure miss our farm flock - Collin's Cluckers are still putting out the eggs, but they just wouldn't be as fresh by the time they could get here from Wisconsin. Sorry, girls, I've found a new supply of hen fruit.