My lack of presentation skills when it comes to the tasty food I make is no secret. For example, I will take these lovely feta/pickled eggplant/black olive crostini…
And serve them like this: Continue reading
Hanging in there.
I haven’t written much about motherhood here lately – Edie is at an age where I don’t feel it’s appropriate for me to tell her story anymore. Also, she googles herself and this blog comes up and if she’s googling, then chances are her friends are googling and I definitely don’t want to post anything that’s embarrassing to her. Continue reading
The Best Weekend of the Year.
It has come to my attention that the practice of wandering around with camera in hand, trying to capture at least part of the magic that is Oysterfest has led some to believe that I know exactly what I’m going to write about here when we get home from Urbanna. Continue reading
A most practical give away.
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?
It tasted good. And that’s what matters.
I had every intention of showing you photos of the cakes I baked for a party this past weekend, but in the latest episode of my camera drama, it seems the photos I took disappeared into the netherworld. Not one of the shots I took of the baking process Saturday night, the frosting process Sunday morning or the actual finished cakes Sunday afternoon is anywhere to be found on my camera or memory card. None. Clearly, my trusty old point & shoot is not as trusty as I though.
Fun with Ferments
As part of the ongoing canning and food preservation program I have been organizing for Market Central, Dawn Story of Farmstead Ferments led this week’s class on fermenting.
Adventures in Preserves and Pizza.
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
Scenes from a weekend.
Side view
Selfie girls
Great pumpkin selfie
Two girls and a 501 pound pumpkin
Melons on the porch
Garden haul
Happy Lucky Combo
Chicken dancing
Chicken dancing
Dancing lederhosen
Roasting peppers
Sunday morning brunch
Late afternoon fall light
Checking the new lights for the man cave
Autumn yard
Part of a day’s work: jar of candied cintron melon, fermenting peppers and a peach pie
Adventures in Forgotten Heirloom Melon Preservation.
My last post was on the gift of a citron melon. I had cut into it to determine exactly what it was, so the clock was ticking in terms of me figuring out exactly what I was going to do with it. Uncut, the melon would have lasted months properly stored – similar to winter squash – but because I had cut into it, I needed to use it up and quickly.
What in the world?
I got a message from my friend Leni last week, telling me she had a perishable gift for me and could I please come get it? Continue reading
Chicken Wire & Paper Flowers 