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.
It's not for a lack of eggs. I raise chickens, I have more eggs then I can use most days. So what drives me to this dish. I especially like sprouted tofu, a lot. It's not just tofu though. I like the process, the feel of the tofu as I crumble it between my fingers … Continue reading My Favorite Tofu Scramble
Chef Leichte spun on the balls of his feet. A millisecond ago he was heading forward, and I was following him. Now we are face to face, and he pokes my chest with his finger. "Commit!" he says in a raised voice, his chef's toque rising from his head and towering above me like the … Continue reading Tips for Reading Recipes (& Chinese Style Honey Hoisin Sticky Ribs)
This morning little Lynnie keeps yelling and pointing in excitement at the cake I made for last night's Sunday dinner. She is telling me she wants it for her birthday. The heels on the last three slices of the cake have been nibbled. Last night she kept slipping her little hand in and under the … Continue reading Breton Butter Cake
We all know gravy or pan sauce in large quantities might be good for our soul but it isn't so good for our heart health. After all we are doing nothing more then adding flour or cornstarch to the fat in the bottom of a roasting or sauté pan to thicken it and adding back … Continue reading The Unctuous Possibilities of Pan Juices