Efribbits.

My friend Steve called me up a few weeks ago and asked if he could stay with us while in town for his upcoming college reunion.  But of course! Could he bring his college roommates too? It wasn’t the first time he’d brought total strangers to stay at our house, but giving me a heads up was thoughtful – and how could I say no? Continue reading

Getting Schooled.

I spent three very delightful evenings this past week assisting down at the Charlottesville Cooking School with my friend Martha, who taught an Every Day Cooking Skills Series.  It’s a three part class that is usually taught over the course of three weeks, but Martha decided to teach it over three consecutive evenings in one week as a trial summer run.  The concept is sort of like a boot camp for cooking – it covers a variety of basic cooking techniques so that participants walk out  with skills to throw together simple seasonal and delicious dinners regularly.  Sounds too good to be true,  I know, but Martha is an amazing instructor who can make this happen and I don’t just say that because she’s a friend.  Martha is a trained chef, who has been teaching cooking classes longer than she wants to admit (which is also longer than I’ve been cooking).

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Currently in the canning pot.

The canning program I had taken the reins of for Market Central has morphed into what I’m now calling the “Small Business Program”.  To recap, I spent the end of last summer and all of last fall teaching a regular weekly canning class with the idea of recruiting and attracting individuals who were interested in learning to can as well as those who might be interested in starting their own canning business.  I knew going into it the latter goal was a lofty one, as I know first hand what hard, hot work canning is.  It requires a certain passion that’s hard to instill.  In addition this passion, one needs cooking skills, knowledge about food (and gardening to some extent, at least the knowledge of the effects of weather can be on a particular crop) as well as the ability to navigate the seemingly confusing food rules and relations, line up suppliers, market to buyers AND be able to keep up with the money flowing in and out.  There is quite a bit involved in starting a canning business and I wanted this program to address as much of it as I could. It’s one thing to learn to can, quite another to start your own business based on it. Continue reading

Well, this.

For a few months now, I’ve mentioned various projects I’ve been working on but haven’t explained here exactly what they all are. As the time has been right for each one, I’ve shared them. This particular one that I’m about to share is probably the biggest one I’ve been working on, but have been the quietest about in this space.

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Clap along.

Picture 286Nothing tickles me more than finding the things she leaves for us like the above note written in the corner of the kitchen blackboard.  Tucked under the ongoing grocery list, I found that little nugget of happy the other day.

Other nuggets of happy this week? Continue reading

So far this week.

I bought beets at market last Saturday.  I roasted them in a foil packet in just a wee bit of water at 375 for just over an hour.  I let them cool,  peeled them, tossed with with salad greens, goat’s milk feta cheese, salt & pepper, olive oil & red wine vinegar. We liked them.  So much so I bought more beets at market this Saturday and when I suggested making that salad again today, Edie said okay.  Which means she likes them I think.  Dare I say we are starting to like beets? Continue reading