We’ve spent what felt like the better part of October into November battling a nasty cold going around, which means lots of chicken soup. Due to our habits of being good at not all being sick at the same time – we just take turns with it – there is always someone who is comforted by chicken soup, while at least one of us is slightly over it (because we’ve had some form of chicken soup for weeks on end). Thankfully, I have a small repertoire of soups I make specifically when we are ill – all based on chicken broth with lots of garlic – that are soothing while not being too heavy or fancy so that we don’t get burned out on the idea of chicken soup. Continue reading
I have an admitted weakness for shabby old cookbooks. To me, a slightly abused old cookbook full of stains, with torn pages is a cookbook that has been well loved and well used. I’ve been known to walk out of estate sales with cookbooks that are absolutely in shambles because I just couldn’t leave them sitting there feeling abandoned. Friends that know I cook and how I feel about old cookbooks routinely share gems with me that were from their mother/grandmother/aunt that no one wanted, but they didn’t feel they could just give away to a stranger, or worse, throw away. Continue reading
In my seemingly constant state of ‘busy’, I often refer to projects I’m involved with that I don’t always share in this space for a variety of reasons. Occasionally though, some of those mysterious projects do manage to see the light of day here. I’m excited to share a project that while I was only minorly involved in, resulted in my name in print. And when I say print, I mean, published in a book print, as in a cookbook – my very favorite type of book.
I’ve long said that if you like making pickles, then you only really need one book on pickling – Linda Zeidrich’s “The Joy of Pickling”. In fact, I refer to it as ‘my pickle bible’. But I recently discovered another less known gem and I am revising that statement. If you like making pickles, “The Joy of Pickling” is essential, but if you love making pickles, then you also need “The Complete Book of Pickles & Relishes” by Leonard Louis Levinson.
It almost escaped my attention that Sandor Katz was speaking at the Heritage Harvest Festival up at Monticello this past weekend. Upon discovering this news, I immediately booked myself a spot in his morning workshop that was billed as a ‘premium workshop‘, meaning in addition to forking out money for a festival ticket, I shelled out money for the workshop as well. I mention this because I pretty sure I haven’t paid to attend any sort of food or wine related event in a solid 15 years or so, with the last one I paid for also held up at Monticello – a canning and food preservation class (which yes, was THE class that began my canning odyssey), managing to get into all the events I’ve attended over the years for free. I found out later I probably could have finagled a free entry for this, but in the interest of karma, I figured it doesn’t hurt to actually pay for something once in a while. Continue reading
It was sometime last winter that I first heard about “Pioneer Girl“, but from what I gathered, I’d be hard pressed to get my hands on it. Then, last March, Patience blogged about the copy she’d borrowed from the local library. I immediately put my name on the hold list and a few weeks ago, I finally got the notice my time had come.
Saturday of Oysterfest, Abigail brought a box of goodies for me that I promised to blog about later. Inside the box were a number of items that belonged to her grandmother that she thought I would enjoy. Old cookbooks and dishes, namely Fiesta ware, two things I seem to have a collection of.
I know at least some of you have heard of Mrs. Wheelbarrow, aka Cathy Barrow, blogger and columnist for the Washington Post, if only because so many of you sent me her star-shaped watermelon rind pickle blog post this past summer. But did you know her food preservation knowledge is now available as a cookbook?
I recently cracked open a jar of that pickled eggplant. As part of the ongoing series of canning classes I’ve been teaching, I’d been asked if I could please lead another pickling class because ‘pickling is fun’. Indeed it is. I knew I could still get eggplant, so I figured I should actually sample the pickles before making them again. Served on some nice baguette with feta cheese and a drizzle of olive oil, pickled eggplant is a lovely antipasti. Continue reading