Making yogurt is deceptively easy — it’s the time you really have to invest to make it all work!
How has it been five months since the blog began? A moment of looking back to see how it’s affected and changed me thus far.
Musings in the world of baking. Is it a world I dare step into, or are the skills and rewards alike beyond my current reach?
Sometimes, cross-pollination yields incredible outcomes. As I discovered in the last week, plums and apricots are genetically compatible for the creation of hybrids — the first of which are called “apriums.” Described by Morton’s Organic Orchards in Palisade as “2/3 apricot, 1/3 plum, and 3/3 yum,” these palm-sized delights look the shape of a plum,Continue reading “Fun Farmer’s Market Finds — Apriums”
Ongoing adventures with fresh farmer’s market finds. In today’s episode, I attempt to transform them into a healthy alternative to the humble potato chip.
As I write the start of this post, I’m sitting at the dentist’s office at… yup, around 8 PM. It’s a long story why I’m here, and I’ll not bore you with details, but it won’t stop me from sharing a couple of culinary highlights from the week. Radish Butter If I’ve tried radishes before,Continue reading “Weekly Food Adventures”
Another recipe! This one offers a meatless, gluten-free appetizer or snack that’s sure to impress, and it takes under an hour to complete.
In which we revisit the growing of mushrooms, but of a different sort and species. Renewed experiments begin, and with surprising results!
In which I attempt to turn mushrooms into a bacon substitute: a tragic comedy featuring a forgotten eldritch horror of the deeps.
The latest on the mushroom growing experiment.