cooking
Okra: From My Garden to the Frying Pan
This summer has been a wonderfully prolific okra season for me. Once the plants started blooming, I’ve been picking almost every day. And my favorite way to cook those beautiful little pods? Dredged in cornmeal and fried until they’re crisp…
A Wine Party and Big Plans for My Summer
Wine festivities and fine food, what more could you ask for? The other evening, the celebrated chef Leah Branch and the Virginia Wine Collective, in collaboration with Monticello’s Getting Word project, threw a bash called a Feast of Reason. What…
More Stock – You can never have too much stock
Homemade beef stock is great to make; it fills your kitchen with delicious fragrance while it’s simmering and then fills your pantry. My beef bones came with the ½ beef I bought last spring. The bones were a combination of…
Black History Month Dinner – 3 Centuries of Black Southern Cooks
Just a quickie to announce a dinner on Saturday, Feb 21 in celebration of Black History Month (or Valentine’s Day of you also want to celebrate it!). Our dinner will have dishes from 3 centuries of Black cooks with a…
My 2026 Home Provisioning Classes are scheduled
Start the New Year right with learning a kitchen skill you’ve always wanted to know. Have fun choosing where to start here in my kitchen at Indigo House. Much to my delight, I am already getting signups, so please click…
Baking class on a chilly Sunday
Last Sunday, I had the most fun baking bread with an astoundingly cool quartet of students. I love baking bread and teaching the technique of making basic, plain, and simple sandwich loaves so every household can have fresh bread when…
