An evening’s baking class; Pita and Naan at the Frenchman’s Corner Kitchen
Simple flatbread and lightly yeasted breads have been part of the staple menu for many a household over the eons. Starting with some flour and water the end result is hot and crispy or hot and tender breads ready to…
A Winter Chocolate Making Session
We had a lot of fun! Amid the wafting aroma of exotic spices and turkey mole roasting in the oven my four students worked at the grinding of the cocoa nibs till we made a fabulous paste. At each stage…
www.Beyond the Flavor does me proud!
After spending a most companionable morning full of laughter and good food the three creators of Beyond the Flavor published a very kind article about me. Please visit www.beyondtheflavor.com to see it and the rest of the folks they profile.…
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…
Taking care of ourselves and each other: Self-reliance, sustainibility, and Andrew Zolli
Around about Thanksgiving is pretty much when I close up the summer and early fall making/doing/storing food bustle. I’m getting ready to hunker down; you’d think I was a squirrel. South Dakota winters have a way of sticking in…
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…