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I prepared all this food. The written content and photographs are mine unless otherwise specified. I try out a lot of recipes from other sources, but always give credit where it is due. Of course, sometimes pages disappear, and the links no longer work. If that happens, hopefully I have included enough information for you to find the original source.
This blog is meant to be a convivial space, a place where I can share my thoughts, recipes, and story with you. If you like what you see and want to share it with others, remember to attribute it properly. As a courtesy, please do ask for permission if you want to use my content. It will almost always be granted unless you are using it for commercial purposes.
Also, sometimes I tell you about things that I like. I haven't been paid to do this — but wouldn't that be nice? Picture it: a lifetime's supply of Diamond Crystal Kosher Salt . . .
Monthly Archives: September 2011
I have a new love: Jersey Farms Crushed Tomatoes. I can eat them straight out of the can. Seriously. They just taste so rich and, well, tomatoey. All of the tomatoes come from just 6 cooperative farms in New Jersey. Once … Continue reading
Is there Tom Colicchio backlash? The Top Chef judge is everywhere these days, opening and closing Crafts across the country, and thoroughly saturating the New York market with ‘wichcraft sandwiches. You kind of want to hate him, or in the … Continue reading
This is another great recipe adapted from Heidi Swanson’s Super Natural Every Day. Swanson, whose blog 101 Cookbooks is an amazing source of ideas and inspiration, makes food that is healthy, wholesome, a little quirky, always delicious, and never preachy. The great … Continue reading
Our Fall CSA is currently underway with one pick-up out of 6 down. Shares are still available to you lucky ducks who are salivating at the thought of grass-fed beef, pastured pork, free-range chickens and eggs! Sign up now and … Continue reading
Have you ever made something from memory, and then gone back to the original recipe to find that you mixed it all up? That’s what happened here, but that is not to say that the results are not still delicious. … Continue reading
Indian summer, that strange spike in temperature and humidity that occurs following the first frost. Okay, so maybe we haven’t had a first frost yet, but the weather in the Mid-Atlantic has been so screwy lately that it makes me … Continue reading
Another freely-adapted recipe from Cook’s Illustrated. It takes a page from Korean fried chicken in terms of using corn starch to create a crispy, crackly exterior that the maple-bourbon glaze can adhere to. The pastured pork tenderloin was also a … Continue reading