When I started canning, I didn’t have a whole lot of fancy tools. You honestly don’t need that much, but there are a few extras that really make life easier. One of those is a food mill. This is basically a crank that forces food through a screen. In doing so, it removes seeds, stems, peels, and tough fibers and produces a smooth and uniform sauce. I use it for fruit butters, applesauce, and tomato . . . → Read More: How to Set Up a KitchenAid Food Mill Attachment
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If you live in the Boston area and don’t already have plans for tomorrow, take a look at this dinner organized by Boston’s Museum of Science! One of the chefs is from Russell House Tavern, a restaurant we really like. In addition to a menu of sustainably-raised food, there will be speakers discussing the effects of animals’ lifestyles on the flavor and quality of their meat. Might be TMI for some people, but I think . . . → Read More: Grass-Fed Meat and the Museum of Science Lindsay is finally back from Armenia and my work schedule is settling down, so it’s time to return to regular posting. We have four or five posts in backlog (and we’ll catch up on that soon!). Luckily, winter posts age well. If there’s one good thing about “dark days”, it’s that the available ingredient list stays pretty stable. For a vegetarian meal last night we made potato and onion kibbeh, a recipe which Lindsay . . . → Read More: How to Make Potato Kibbeh and Paprika Carrots  One comment - (Comments are closed)  Dark Days, Recipes  carrots, onion, potato, smoked paprika, wheat berries Hi folks! Yep, we’re still here. I won’t bore you with the details, but work work work…you know how it goes. I’m back in Armenia! I’ve been here for two weeks and am about to head home again. It has been really fun to see my colleagues and friends again. I never (EVER) thought I would have a chance to come back, but here I am. They are a very warm and hospitable bunch, so . . . → Read More: Enjoying an Armenian Brunch We will admit, this recipe is a bit of a chore (even for us, and we’re usually the “no, it’s easy!” people). However, it is a great way to use up all the random cabbage and potatoes that you may have gotten as part of a winter CSA. At the very least it is filling, reheats well, and makes a lot (leftovers!). Although it is vegetarian, it is very rich, since it consists largely . . . → Read More: How to Make Dark Days Cabbage and Potato “Lasagna” |
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