Completing the initial series on dehydration, a look at two options for extended storage.
Fermentation adds flavor with a few simple ingredients. With the right methods, I was able to make a tongue-tingling hot sauce with fermented peppers in one week!
Don’t ask me why, because I don’t know what to tell you. It’s a new recipe, but in verse. Each step in a different poetic format. Yes, I’m crazy, but at least I’m having fun! 😀
After a nice hiatus to get organized and set myself up for 2022 success, I have returned. Tonight, I discuss what basics I have to have on hand in my kitchen to make it through the week.
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”