We got a fair few carrots from our CSA. They’re delicious raw or sliced into coins and glazed in a pan. Even their greens are tasty, if you treat them properly. But the focus of this post is preservation: pickled … Continue reading
You have to start this recipe a day in advance. The first step is to walk up Ben Lawers and get soaked in a sudden downpour. You’ll be dry by the time you’re back at the car, don’t worry. Stop … Continue reading
Blueberries were the first half of our bulk order from Lancaster Farm Fresh. The second half? Cucumbers. Twenty pounds of them, in fact. We made a three things: bread-and-butter pickles, relish, and some fridge dill pickles. That covered about 16lb … Continue reading
When our CSA offered bulk purchases of blueberries and Kirby pickling cucumbers, I jumped at the chance. Let me tell you about the blueberries. Continue reading
Cook artichokes: peel the stem, cut off the top third or so, rub the exposed cuts with a lemon, and steam. Meanwhile, melt butter with thyme, lemon zest, and a dried hot pepper. When you can easily pull a leaf … Continue reading
In order to practice my Italian, I bought a copy of Il Cucchiaio d’Argento, a hefty tome with over a thousand pages. I’d hesitate to say it’s definitive for Italian cuisine—they’ve managed to publish other volumes containing regional cuisine—but it’s … Continue reading
Apparently, I’m what a feminist looks like. When considering the chocolate taste test, it didn’t even occur to me to break down tasters by gender—it took my friend Ruthie’s suggestion for me to realize that I hadn’t considered an obvious … Continue reading
We tasted chocolates. We were ten tasters: Justin, Sydnor, Lizzie, Adrienne, Nicole, Andy, John, Bill, Jonah, and me—Michael. I asked each taster to bring a bar of “fair trade” chocolate; most people brought dark chocolate which at least claimed to … Continue reading