Posted in urban chickens, recipes, locavore on Dec 11th, 2007
What are we, or they, so afraid of? I stopped at our neighborhood QFC today, not really to grocery shop, but to grab a few things I knew they would have. Or at least thought I knew they would have since I didn’t have time to go to the co-op.. All I was after was […]
Remember the dill pickles I made back in September? Well, we finally cracked the first jars open this past week. And they’re just as good as I remember from my childhood. My whole life, this is what pickles are supposed to taste like. Crisp and clean with a rich flavor and so sour that they […]
Posted in recipes, urban chickens, locavore, family, eat local, Dark Days on Nov 24th, 2007
I won’t bore you with a long list of where our ingredients came from or how far they traveled. But suffice it to say that we had a mostly local, very delicious Thanksgiving dinner. Things that weren’t local that made it to the table? Black olives, organic chicken broth, dried sour cherries, sugar, salt, pepper, […]
By request of a comment, I’m going to share my two favorite apple dessert recipes. I could in theory live on apples this winter and meet my Dark Days challenge without breaking a sweat - this is of course the apple state. But then that might be cheating, or at least it would be boring. […]
Cookbooks are my porn. I love cookbooks and have to physically restrain myself from buying every one that takes my fancy. I own a surprisingly small collection for someone that loves them, and for that I can only thank the fact that visiting them at the bookstore gives me a fix that will last at […]
Hmmm, so before I decided to announce a personal eat local challenge and hold myself accountable, we had our first all local meal of the fall season. The search for ingredients was pretty painless, between the steer in the freezer, my trip to the Edmond’s market and a stop at the grocery store, we had everything […]
One of the best benefits of having a 1/4 steer in the freezer is steak any night you want it. When we ordered our steer we asked the butcher to maximize the number of steaks and minimize the amount of ground beef that we got. So we have a lot of border line steaks in […]
