cooking
Homemade winter mincemeat from historic recipes; bear, venison, and pigs feet
There was a wonderful madness in my kitchen as eight friends and family joined me this last Sunday to make mincemeat from historic recipes. Both the bear and the venison were contributed by the Great Hunter (Jackson Landers) for which…
In which I harvest Japanese Persimmons and am made very happy
There is no way to share the lovely fragrance of a newly cut Japanese persimmon or the soft and slippery mouth feel of the deeply orange ripe fruit by word only; American persimmons at their best can be delightful as…
Everything but the squeal: Rendering fresh lard
I made the first of the season’s lard the other day. It turned out exactly right! My friend Rowena Morrell recommended I render my lard in the oven in my turkey roaster pan at 225 degrees. In the past I…
Butchering homegrown pork: Our pigs fill the freezer for the coming year’s meals
The first meal from our newly butchered pork was fabulous! Everything was homegrown from the pork chops themselves (sweet and tender) to the saute of yellow crook neck and zucchini, sweet red pepper, and snap pea, to the steamed…
Fabulous Homemade Tomato Concentrate inspired by Francis Lam’s blog Gilt Taste
I stopped buying and using those little tins of tomato ‘paste’ many years ago. There was that bitter metal edge to the flavor no matter the brand and it indeed had the texture of library paste. And then there were…
Piglets, Chicks, and Garden
I’m enjoying every minute of my retirement! I still get up at the same time but it is so great not to have to go somewhere! In my jammies I take my coffee out in the yard, stroll around, check…