I joined the Mushroom Club partly to learn about mushrooms, and partly to hang out with cool people who geek out on mushrooms. With great anticipation I signed up for my first foray hunting for the elusive Morel.
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Sweet potatoes don’t grow from seeds. They are one of those fascinating regenerative vegetables. Plant a sweet potato and it will grow baby sweet potatoes. Onions, ginger, turmeric, cassava, and potatoes all fall into this crazy category. Wouldn’t it be so cool if we could grow our own babies all by ourselves? Well, maybe I should save that for another discussion.
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I have a lot of experience making cookies, but not so much experience with political activism. My safe estimate is over 100, 000 cookies baked, and probably 30ish rallies and protests.
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I’d like to make the case for Stand-Up Dinner. Not all the time, or even very often, but every once in a while it makes sense to eat while standing. Cider making evenings are just such an occasion in our household.
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Any spring mix will do for this salad but if you are a gardener and have fresh greens in the yard pick a mixture of baby kale, arugula, spinach, and pea shoots for a great flavor combo. Despite its name the dressing does not require homegrown herbs. As a matter of fact, you don't have to use herbs at all.
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I was invited to be on a neighborhood garden tour one summer. I had declined the invitation for a few summers in a row, because my garden is often more about production than beauty. But this particular summer I decided to take on the challenge.
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County Fairs are a big deal in our neck of the woods. Folks bring out their biggest pumpkins and prettiest pigs to show off, pies are tasted and judged, and handmade patchwork quilts are on display. Fair food is almost always fried. These pickles remind me of fair food, and the best part is they are delicious even if you don’t want to fry them.
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It will be fine! I kept telling myself, as the weather reports showed rain, wind, and temperatures in the low 20’s forecast for our weekend canoeing adventure on the Roanoke River.
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I have done an informal survey asking folks what disappears first off the buffet table. It is always the deviled eggs. Spanakopita triangles come in close second. It seems the most labor intensive, time consuming dishes disappear the fastest.
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There are friends who grow apart, and those who grow together. One of my oldest and best friends lives in San Diego. We talk often, and try to visit at least once a year. We wear the same clothes, read the same books, and enjoy the same (sometimes obscure) entertainment unknowingly. When we do compare notes there is always a thread of common experience.
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They were known in the neighborhood for their tree growing prowess. Apparently 7 years ago Harriet had a seed in her breakfast fruit that was beginning to sprout, and instead of tossing it in the trash she stuck it in soil and the resulting tree was now sporting hundreds of ripe yellow grapefruit.
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I won’t lie - making Caramel is tricky! But you can do it and it makes an amazing addition to stuffed french toast.
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MMMMMMMM. French toast for 2 people or a crowd spending the night. You can use any type of bread – Challah makes the best French Toast because the bread itself made with lots of eggs, but most any bread will be yummy with this filling in it.
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These days most folks have air conditioning in the south, and don’t think twice about turning on the oven in the middle of a heat wave. Well I am one of the hold-outs. We don’t have air conditioning and so I have come up with creative ways to bake without heating up the whole darn house! Of course you can make this in a regular oven, but if you want to save energy find a pan that fits in your toaster oven and give it a try.
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This stew is hearty yet manages to feel light at the same time. It is chock full of veggies, but it doesn't take lots of time to prepare. I like to serve it with our french bread brushed with a little garlic butter and an arugula apple salad for a fantastic fall supper.
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Pumpkin in my chili was inspired by Jeff Armstrong, a long-time baker and friend at West End. He kept telling me that his family put pumpkin in their vegetarian chili. I thought it sounded strange at first, but the more I imagined what the flavors and textures would be like together the more I wanted to try it. It is delicious!
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I grew up going to parties and potlucks, and my dad would often bring this incredibly good cheesecake. Everyone always oohed and aahed over how good it was and asked for the recipe. Then he would laboriously write the recipe on an index card for them. He kept it pretty simple and straightforward with this classic sour cream topping.
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It’s the kind of salad that you make on Sunday and then eat all week long for lunch. You can substitute any green veggie you like for the broccoli – try finely chopped raw kale, steamed green beans, or baby spinach.
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Who doesn’t love a scone? They really are not hard to make, the trick is to not overwork the dough. It takes some practice to get all the ingredients incorporated without over mixing. You will know if you have done it right because your pastries will be light as a feather, tender and flaky.
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These are the easiest cookies in the world to make, and I've never met a chocoholic who could resist them. The variations are endless. Try some of the ones listed or make up your own.
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