A VERY UNEXPECTED LUNCH.
Lately, I have been craving seafood. All. The. Time. It is serious. I had to leave the room while we were watching an episode of Anthony Bourdain the other day because I could barely control myself. It...
View ArticleDIY DONUTS (sort of)
As I have written about before, I have a serious sweet tooth. When we are on the farm, out in the middle of nowhere, it is not really a problem. We only have honey – so most of my sweet … Continue...
View ArticleSTARCH WEEK.
Although all of our meals are comprised of at least one starch, protein and vegetable, I haven’t been creative with any of them in a long time. And so when it came to making our resolutions, I started...
View ArticleSCENES FROM A MESSY KITCHEN.
ALL CURRENTLY HAPPENING IN THE KITCHEN: five pounds of pork fat being rendered into lard, two heads of red cabbage sliced and soaking for kraut, dough being rolled out for pasta/spilled on the floor....
View ArticleVALENTINES LUNCH.
Jesse and I went a little bit over the top last year, for our first Valentines Day together. We were still living with my parents, going through a kind of rough time with the first farm – in fact, we...
View ArticleMORELS, MORELS, MORELS!
Morels are a type of mushroom – and they have been consuming all of our time and energies these days. If you have never tasted one, then you can’t possibly understand how these little fungi can...
View ArticleMANAGING INSPIRATION.
I recently had a rare, unmitigated evening to spend with Netflix. And it was outstanding––for lack of a more accurate word. This is probably old news to normal humans, but I discovered that Netflix had...
View ArticleHOW IN THE WORLD TO USE ALL THIS YELLOW SQUASH.
The squash plant is a vigorous fellow (or fella, respectfully). Often, we’ll get three of four yellow squash per plant, per picking (not per week). So if we have a hundred plants, by my math we wind...
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