The garden has started. Radishes are in full swing. Spicy too!
Friday, December 27, 2013
The cork sculpture was The Mister's creation. The pizza was mine, of course. I'm taking a couple of weeks off from work, so we've been going out for Japanese food and staying home for homemade Italian food and good wine.
We burned a yule log for the Solstice, a coastal live oak log from Cambria. It was given to us by a dear friend who passed away in March from a very quick spreading cancer. So sad.
I collected the ashes from the log to be used in blessing my garden this spring. I have big plans for the garden this coming year, and I hope to take lots of pictures to document.
So as always I want to wish you fond memories of the past and high hopes for the future.
Cheers to the New Year!
Monday, September 30, 2013
I've always wanted to open a pub. Pub food is some of the most wonderfully satisfying taste treats for all of humankind. Indeed I might have to classify this as food porn. Yep, I think so.
Here are the elements.
- Homemade catsup
- Homemade pepper crusted potato home fries.
- Thick cut crispy cooked bacon
- And a chewy Syrah
Saturday, September 28, 2013
So I have lots and lots of tomatoes. I've made sauce and paste. Froze skinless whole tomatoes for use this winter. Made salsa. And eat them fresh in every meal. And still I have lots and lots of tomatoes.
How do I put them up?
Monday, September 16, 2013
This is 2 quarts of Juliet tomatoes that needs to be processed. I'm thinking of blanching skinning and freezing. Just to the right of Project BSF is a ten pound Vogue that needs processing too.
Who is going to win the afternoon with Judy?
Friday, September 6, 2013
I bought a flat of these half pint jars with wide mouths, and probably should get some more too. I filled two with gelatin made with fresh juice, two with strawberry sauce, and eight with gingerbread.
The house smelled good that day. Gingerbread in August made me lust for Christmas.
I adapted a recipe called "Canadian Gingerbread" from the book, The Complete Book of Gingerbread: Traditional Gingerbread Recipes and Designs From Around The World.
I added ground cloves and ground nutmeg. And substituted Agave Syrup for the Light Corn Syrup.
Believe it of not, I actually had Light Corn Syrup in the pantry. It was at least five years old, although never been opened, and slightly yellowish. The ingredients were High Fructose Corn Syrup and Sugar. I tossed it in the trash.
They came out pretty good, but I would test for doneness (toothpick comes out clean) about five minutes earlier.
I froze a bunch to see how they taste after sitting awhile and then being defrosted. The recipe calls for the bread to sit a day to develop more flavor.
How anyone who smells gingerbread cooking resist eating it for 24 hours is beyond me.
Last weekend I made homemade mac n cheese and had some extra sauce. I'm thinking I might add it to puree potato soup. I grew potatoes again this year, um, kind of by accident. But that's another story.
Sunday, August 11, 2013
A recipe for Coffee Soda
One fresh cup of strong coffee
Ice to fill tumbler
One tablespoon of vanilla sugar - stir into hot coffee
Some milk to lighten up coffee (optional)
Pour coffee and additions into tumbler until half full.
Add seltzer water and stir.
Wednesday, August 7, 2013
One of my favorite ways to eat zucchini is sliced into disks and lightly sauté in butter with scrambled eggs. This morning I chopped up some blossoms and sauté them too and finished the plate with a sprinkle of some freshly grated Parmigiano-Reggiano cheese on top.
Sunday, August 4, 2013
Banana walnut muffins cooked in a toaster oven this morning were moist inside and had a crunchy crust. The occasionally bite of walnut was a nice surprise. I'm freezing the few that were not consumed for a quick weekday breakfast. What is your favorite muffin?
Monday, July 15, 2013
Monday, July 8, 2013
Sunday, May 12, 2013
I was reading some advice about yoga the other day. To paraphrase it said celebrate your successes (that your body can do) instead of pointing all the things that your body can't do.
So in that vein my surprise success this spring in my garden is a plant called Mache (with an accent over the e). Also known as corn salad and typically it is grown in the earliest of spring as it is a cold tolerant leafy green.
So who knew it would be hardy enough to take on our very hot spring. I mean it's been HOT! Over 19 days of 85 degree heat or higher in the last month. Plus back when these seeds first sprouted, the birds thought I was serving a salad buffet.
So Mache - I'll be growing this tasty green again!
|Growing under the artichoke|