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Happy New Year! For us, New Year’s Eve is an excuse to host a dinner party, so we invited our closest friends over and had a low key evening. We started with homemade French bread (recipe to come) with local butter and quick-pickled radishes. Then we had braised pork belly with turnips and an arugula-parsley salad. For dessert, Erik fried Twinkies. Yeah, we had fried Twinkies after such a homemade old-school meal. They were . . . → Read More: What to do with a half-drunk bottle of Champagne?  Comments are closed  Desserts, Recipes, Waste Not, Want Not  champagne, how to, leftovers, local food, sorbet, vinegar Many of our friends have had babies in the last couple of years. We’re really lucky to have this amazing group of kids to play with and moms and dads to admire. They’ve given me quite a bit of food-related knowledge. For example, if it falls on the floor, it is either totally contaminated (first kid) or fine after you shake off the dog hair (second kid). I’ve also learned that one of . . . → Read More: Why Buy? DIY! How to Make “Hot Pockets” 2 comments - (Comments are closed) Dark Days, Recipes, Why Buy? D-I-Y! dark leafy greens, how to, how to eat locally, kale, local flour, local food, mustard greens, Recipe, spinach, swiss chard, Why Buy? D-I-Y! Here’s another attempt at avoiding delivery while Erik is out of town – a salad that is nearly the same size as my laptop. I’m a hungry girl, so normal salads don’t really do it for me. I need a thoughtfully composed bowl of tasty things or I don’t feel satisfied. Instead of giving a recipe, I’ll give you my little guiding principles for making a GIGANTIC, super-filling salad. Guideline 1: Commit. Get a . . . → Read More: Cooking for One: Inappropriately Large Salad One comment - (Comments are closed) Techniques apples, arugula, dark leafy greens, how to, how to eat locally, kale, local food, mustard greens, salad, spinach, swiss chard 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 Happy New Year!! I hope you all had a wonderful 2011. Ours was very exciting – we traveled to some interesting places (here and here), got engaged, and moved to Somerville, MA. Whew! 2012 promises to be a fun one as well. We wish you all happiness, health, and delicious food!! After last night’s festivities, you might want to top your burnt toast with this marmalade full of vitamin C and fructose and just . . . → Read More: How to Make Clementine Marmalade 2 comments - (Comments are closed) Canning/Preserving, Recipes All-Natural Breakfast, brunch, Canning, carrots, citrus, clementines, how to, Recipe |
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