I had the privilege to visit out-of-town friends this past weekend, and they let me prepare dinner for them one evening. It was fun in multiple ways: I got to cook for people I love, which is always a delight. I made a dish I haven’t made in I don’t know how long. I got [...]
I guess everybody knows by now that your basil stores much better in water in a jar on the counter, right? And covered with a perforated plastic bag, as Marc suggested? And as Marisa replicated? (Some have suggested putting the basil bouquet in the fridge, but I don’t recommend it; basil likes warmth.) I accidentally [...]
I remember reading an interview with Ruth Reichl in which she expressed shock that people changed recipes that they got from Gourmet magazine, seeing as Gourmet personnel had tested and revised their recipes until they were the best they could be. I was shocked that she was shocked. (And Ruth, if it wasn’t you, I [...]
If I knew then what I know now, I probably wouldn’t have undertaken this exercise in freezing apples. But this is how we learn, right? It started because I wasn’t of a mind to turn on the oven, so I decided to prep half my apples, freeze them and turn them into pie at some [...]
There’s more than one way to pit a cherry, and here are five. For sour (pie) cherries These beauties are small, which means you need more of them, so easy pitting is definitely desirable. Try these methods. Your fingers. If the cherries are very ripe, just squeeze the stem end, and the pit will squirt [...]
Tags:cherries
This week’s Rolling Prairie Farmer’s Alliance distribution included a big bag of mesclun. Oh, it’s pretty stuff, all those little bright green leaves with touches of purple and red here and there. It’s grown here by the Wakarusa Valley Farm (which finally has a website; yea!). But you may wonder what to do with it. [...]
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