There is a difference between gardening to eat fresh and gardening to preserve. When preserving sometimes I am so overwhelmed by the large quantities and the rush of putting up the bounty I forget to step back and enjoy the freshness of the season.
The sun is just peeking over the horizon. The ninth-hole green looks beautiful in this light. Seems odd that a golf course can look so beautiful, but it does. It's five in the morning when I pull up to the back doors of the clubhouse. The double doors aren’t very welcoming, and a smoking station … Continue reading The Omlette
I know a lot of people hunt for trophy deer, the bucks with the big racks. I don't. I am always looking for a yearling. A small deer that is tender and mild in flavor. For me it is the difference between lamb and mutton. I have eaten mutton but would always choose lamb over … Continue reading Venison Liver with Pickled Green Onions, Bacon and Peas and Carrots
One perfectly good reason to buy whole slab or make your own bacon is you get the smokey rind. The pork rind is perfect for keeping a roast juicy and adds tons of great flavor, and besides, when the smokey hammy fat oozes down on the vegetables, oh my... Wrapping a roast in fat is … Continue reading Barded Pork Rib Roast with Fall Vegetables
A French onion soup recipe isn’t exactly uncommon. I am not even going to say this one is the best as in best ever French onion soup because that would be like saying my religion is the best, or the only, which is just not true. So why publish or blog this recipe? Well because … Continue reading French Onion Soup
The difference between Edna Lewis’ book The Taste of Country Cooking and countless other cookbooks is she truly celebrates food. Not only is it a celebration but it is the gospel of farm to table eating, a hymn of fresh, great tasting, whole food that should be sung loudly as the new testament of eating … Continue reading Edna Lewis: The Taste of Country Cooking