This is kind of a weird thing to say, but I usually can't stand mac'n'cheese. Occasionally I'll like a baked one, if it's lacking bechamel, but otherwise I'm a (...)
I started feeling sick on Monday, and foolishly attributed this to ragweed making a late season play against my general well-being. Tuesday, I realized how (...)
The Piggy and I developed this recipe specifically to go into ukha, a Russian fish soup. It's also really good in other things, but we mostly use it for soup, (...)
I realized the other day that it's been a very long time since my last post. My life has changed in a lot of ways, one of which is that I've returned to (...)
I made this the other day for breakfast, because there was a quarter cabbage sitting in the fridge looking like it needed to be eaten, a bit of jarred garlic (...)
Granola is always awesome, but it's very expensive to buy at the store. Making it at home is inexpensive and just takes a few minutes of active prep time, plus (...)
This is a two-in-one meal, as you can make the sauce and eat the remainder of it with pasta (or as sauce for pizza; you can also freeze the leftover sauce for (...)
I had purchased a pound of fresh dates recently, and we ate on them a bit before realizing we all like them just a bit riper. In interest of not having them go (...)
And, the last of the blackberry jams. Hope you enjoy!2 pounds blackberries2 cups sugar2 tablespoons lemon juice1/2 vanilla bean, split and scraped1/2 teaspoon (...)
Here's the blackberry-bergamot. If you don't have access to bergamot, feel free to use a regular sour orange. It will change the flavor but will still be (...)
Blackberries are deeply, deeply on sale right now, which is my cue to get ready for a lot of canning even if it's a food I'm not harvesting myself. I've (...)
There are a million ways to make these, and I pretty much think they're all good. But I like this way for days when you're having sausage and kraut. Hope you (...)
The fig trees have been ripe a couple of weeks now and I've been busy preserving, preserving, preserving. There's a tree on the property of the condos we live (...)
I got some buckwheat a while back, intending to make it with beets. Then I forgot all about it until today when I discovered some beets in the house that (...)
The Piggy loves eggplant and chick peas and has been harassing me to do something with the eggplant she's been seeing in the fridge. I wanted part of it to (...)
It's figs. It's ice cream. It's a fig milkshake! As figs are coming into season, the canning is going to get out of hand. But while this is going on and poor (...)
I first learned of this practice in a fermenting group where someone was doing it with cranberries. This is delicious. Everyone should have these in their (...)
Okay... I've decided to stop being secretive. I'm going to share the recipe. Mind you, it's 500 calories a slice (and everyone eats at least 2), but it's worth (...)
I hadn't had rhubarb since I was a kid, when we used to pick it where it grew wild. But I saw some beautiful looking stalks at the store and thought it might (...)
So basically, I'd made a bunch of quinoa for the stuffed squash, since I wanted enough for that and then an equivalent amount for "something else." I had a lot (...)
