Monday’s freakishly terrific weather had me pining for sweaty afternoons in the garden, nurturing seedlings and combating Bermuda grass. For the meantime I’ll have to make do with a couple of fermentation projects, mostly beverages (blog posts forthcoming). I haven’t yet progressed past the point where I don’t view my garden as a months-long trial, [...]
Archive for the ‘Experimenting’ Category
Sauerrüben
Posted in Experimenting, Fermentation, Preservation on January 18, 2012 | 1 Comment »
Trotter Gear
Posted in Experimenting, Meat, Preservation on December 16, 2011 | 2 Comments »
“This unctuous, giving gastronomic tool will become all chefs’ and cooks’ friend, finding untold uses in the kitchen. No fridge should be without its jar of Trotter Gear. … Nuduals of giving, wobbly trotters captured in a splendid jelly. One can sense its potential even now.“ —from A Healthy Jar of Trotter Gear in “Beyond [...]
Radish Hash
Posted in Breakfast, Experimenting, Vegetarian Friendly on May 25, 2011 | 4 Comments »
Last Friday Bob Waldrop shared a delicious idea for taking advantage of the current abundance of radishes. I was inspired to cook ‘em up Saturday morning for a great start to a productive day. I have fond memories of making radish sandwiches with my grandparents in Minnesota. We would generously slather butter on sandwich bread [...]
Creamsicle
Posted in Dairy, Experimenting on April 8, 2011 | 2 Comments »
As much as I enjoy Wagon Creak Creamery cream, I don’t regularly order it from the food co-op because I can’t use the entire pint before it goes bad. I like a glug of cream in my coffee and tea, though, so I buy Hiland or Braum’s half and half. Last month I decided to [...]
Vinegar, Take 2
Posted in Back to Basics, Beer and Wine, Experimenting, Preservation on February 3, 2011 | 2 Comments »
Even though I killed my last vinegar mother, Jackie gave me another and I’ve been sharing my Barefoot pinot grigio bubbly with her (the mother, not Jackie; though I would gladly share booze with Jackie anytime). I am determined to keep it alive. Which shouldn’t be difficult, really, since my last one probably wasn’t dead [...]
Pop Culture and Popcorn
Posted in Back to Basics, Experimenting, Fat, tagged Chicken fat, Popcorn, Simple on December 2, 2010 | Leave a Comment »
What better way to break in our new TV, than sitcoms and a bowl of popcorn. We were a TV-less household for almost two years. (But not really in the purest sense; we sometimes caught our favorites — Glee, 30 Rock, and The Office — on Hulu.) I really enjoyed the big box’s absence. Or, [...]
I killed my mother.
Posted in Back to Basics, Beer and Wine, Experimenting, Preservation on August 8, 2010 | 9 Comments »
I didn’t know how to tell you, so I’ve put off this post for some time. I killed my vinegar mother—the gelatinous substance that turns wine into vinegar. Over a year ago I acquired a mother from Jackie Dill, the self-sufficient, wise wildcrafter of Coyle, OK. And since I was so grateful that Jackie shared [...]
Against the Odds
Posted in Experimenting, Garden on June 8, 2010 | Leave a Comment »
Look what I saw in our yard today! It’s a tiny amaranth plant. It doesn’t look like much yet, but look what it can become! Last summer I collected amaranth blossoms from Kamala’s garden, put them in a paper bag, and hung the bag in the basement over the winter. By springtime, the flowers had [...]
Compost Happens
Posted in Experimenting, Garden, Nature on May 27, 2010 | 3 Comments »
This is our new compost container Matt made from salvaged fence panels Chelsey scouted in her neighborhood. I’m a low-maintenance/low-results composter; though I’m considering adding red wiggler worms for some assistance and entertainment. Mostly, I just don’t like throwing kitchen or garden scraps in the trash, so I bury them in shredded paper, shredded leaves, [...]
Eat Your Heart Out
Posted in Experimenting, Meat, Recipe on February 8, 2010 | 6 Comments »
February and hearts go hand in hand: conversation hearts, cardboard heart-shaped boxes filled with cloying mystery chocolates, and teddy bears cradling crushed-velvet hearts. But then my mind turns to actual hearts: the thumping, life-giving kind. Oh, dear. Is this going where I think it’s going? This month’s recipe might be a little off-putting if you [...]
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