I’m in a funk….
Work has been busy but what else is new?
Although I have cooked and baked, I just haven’t felt like posting anything. (And if I am being totally forthcoming here, I haven’t cooked or baked all that much. Lots of sandwiches recently ’round here.)
Is it the weather change?
Am I . . . → Read More: Roasted Tomato Soup
Come along with me as we travel to Michigan, Florida and Australia to meet three of my blogger friends…(We’ll try not to get shipwrecked.) . . . → Read More: A Cross Country Culinary Tour
I must praise the book my mom got me for an uber early birthday: The Ball Complete Book of Home Preserving. For more information and praises on this book, click here for an earlier post.
Since work is still super busy, I am pulling this draft out of the archives from peach season . . . → Read More: Ginger-Peach Jam (Freezer Version and Traditional)
…or Cloudy with a Chance of Pizza Flurries. This is my post for Food ‘n Flix this month where the feature film was “Cloudy with a Chance of Meatballs.” . . . → Read More: Spicy Rooster Pizza
Well, to start with a fabulous public garden and a spectacular art exhibit. . . . → Read More: What do Linnaeus and Monet have in common with Tulsa?
We are picking tomatoes daily. Be prepared, dear reader, for lots of tomato recipe.
I am going to start out with the best one ever: Tomato Jam. If you have a garden, visit farmers markets, or belong to a CSA, you must have this book: The Preservation Kitchen by Paul . . . → Read More: Tomato Jam
Here is my post for August’s Secret Recipe Club. . . . → Read More: Guacamole Hummus
We have three apple trees in our yard:
One Arkansas Black Apple (an heirloom variety that The Hubs gave me as a birthday present last November), a Braeburn (I think—I lost the tag and can’t remember), and a Honeycrisp.
This was the tree a few weeks before harvesting.
The Arkansas Black is too young . . . → Read More: Honeycrisp Apple Harvest
I was inspired by pickled dirt.
Truly. I pickled some chard stems a while back and my mother assessed that they tasted like “pickled dirt.”
OK, so the pickled chard was an acquired taste but that pickling liquid was da’ bomb! I made up some of this sweet-hot brine and threw in . . . → Read More: Sweet Sriracha Pickles
Here’s a round-up of what’s been canned and preserved at EE plus you cannot live without this book…. . . . → Read More: Canning Round-Up