My first challenge: Teach novices to cook in 2 hours. What was I thinking? My second challenge: Same time frame, narrower focus. This time, it was grassfed beef and pastured chicken and pork. As promised, here’s a look at those two cooking classes, each attended by ten persons. (You can read the course descriptions and [...]
Can corn on the cob relieve anxiety? Probably not, but maybe writing about it will. The project I’m working on has me in a knot of anxiety, which I hate. I’m not usually an anxious person. I do like writing on this blog, though, so as a reward to myself for a day of teeth-gnashing [...]
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A remarkable number of common flowers are edible, and they make wonderful taste and color garnishes for your cooking. Case in point: I recently attended a potluck to which I contributed a salad composed primarily of fresh-from-the-market lettuce and spinach. For color and added flavor interest I added some end-of-season orange slices, chives, goat cheese [...]
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Like lots of cooks, I long ago learned how to make Leek & Potato Soup. It’s a standard-bearer of the maxim, “less is more.” Somewhere along the line, though, I quit making it, and yesterday I righted that wrong. It warmed me to the bone. With what’s left, I can enjoy that wonderful flavor again, [...]
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It’s funny the kitchen tasks you take for granted. My friend and her souffles, for example, or me and my grapefruits sections (or my orange sections—same idea). But this weekend I took a salad that included grapefruit sections to a gathering, and Ann recalled the tedious task from her childhood of removing the membranes from [...]
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What do you do when someone gives you nearly a peck of (unpickled) hot peppers like these? If you’re like me, you freeze them. (Of course, you could also pickle them.) I no doubt harmed their quality by letting them sit in the fridge for a week, but then I dug in. I washed them, [...]