I’ve been a bit over scheduled these past few months. And it isn’t like I haven’t been thinking about food and eating food and making food. I just haven’t been writing about it. I would like to discuss ramps and the local mushrooms I’ve been cooking with–I’d like to talk about the thin quiche I [...]
Some people see a bobbing Robin hop across their lawn and think Spring. For me, it’s the first spiky head of chives poking up on the edge of the herb garden. The level of green emanating from this plant makes me stop and take deep hopeful breaths. Spring. Is. Here.
Beets bobbed like roiling hearts in the pan of boiling water. I measured the flour and baking soda into a big green bowl. Turned up the radio as a Felice Brothers song came on. Added salt. When I grabbed the pepper grinder and then the cayenne, I knew I’d tugged my recipe into uncharted waters. [...]
Lately, I’ve been considering food events with two of my food friends Christina Worsing and Leslie Fleisher. The kind of occasions we’ve been discussing involve both creatively swapping food and forming different kinds of community. The three of us have cooked many, many meals together. As we tapped away at our email discussion (Leslie and [...]
Sneezing. Coughing. Slumping. Napping. Groggy-headed thinking. That has been my winter. Because of this day-to-day reality, my blog writing has suffered. I apologize. I’m back now–cautiously healthy and cooking/baking up a storm. I thought I’d share with you some of the foods I ate while sick that made me feel so much better.
I pulled a container of homemade sauerkraut from the sack, then I pulled out a hunk of local cheese. I had already made fresh rye bread, and thus the sauerkraut-cheddar-rye grilled cheese was born.
The fire roars in the wood-burning stove as the first real snowstorm of 2012 begins. I’m settled into my chair, thinking about parsnips. I’m thinking (in all honesty) about how I don’t like them. I eat most things non-meat, it’s true. But each year I manage to carefully avoid a few root vegetables. As I [...]
My recent exceptional improvisational lunch was due, in part, to our new Winter CSA from Kretschmann Organic Farms, located in Rochester, Pa. The thing about a CSA is that it encourages you to eat vegetables in different quantities than you might choose otherwise. This is how I came to have an extraordinary amount of roasted [...]
Once a month I get together with friends to eat and play music. We call it Hoot Night. Johnny Cash, Hank Williams, Gillian Welch–I’m learning to play the ukelele. This month we decided to make our get-together a hoot-potluck-cookie exchange.
In the colder months I bake bread once a week. Since I work from home most of the time, it’s pretty easy to incorporate the mixing, kneading, rising, and baking into my schedule. (The whole process takes about 3 hours.) Plus, when it’s really cold I get to turn on the oven for bonus heat [...]
