I blanched as much as I could and sliced until I got a little dangerous. (See previous “Carrot” post.) After I put about 8 quarts in the freezer (plus the dilled carrots), I just threw what was left in the fridge. I just grated enough for this recipe (4 cups) and I still have some . . . → Read More: And I am still using carrots…
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I am a Top Chef addict and was so disappointed that Susan Feniger went home. (Don’t spoil my fun, I have them all DVRed and am just watching them now. I am a little behind, BUT I don’t want to know the winner yet.) What an earth mother and life lover she is! I just . . . → Read More: Eating In Locally–Fried Eggs with Soy Sauce We were fortunate enough to visit Local Table, a restaurant in Tulsa, OK, before the Anthony Bourdain extravaganza this weekend. They seem to have a rotating menu that revolves around what they can obtain from the local farmers’ market. This place has a really casual vibe, but a really eclectic crowd. Sitting near us were . . . → Read More: Eating Out Locally  Comments are closed  Restaurants and Eateries, What we're growing, eating, and doing.  destination, EATING LOCAL, restaurant I spent all weekend scrubbing, slicing, blanching, and freezing carrots. I even pickled a couple of pints. I know I will be sad when they are all gone, but for now, I am glad that I am done with them. I used this recipe from Gourmet for the dilled carrots. I had just pulled . . . → Read More: Carrots and more carrots! 
What an evening! Well worth the money I plopped down in February for these tickets. It was a fantastic show (and of course he entered stage right with a beer in hand). Loved his opening Rachel Ray story! I think some of our friends who went might have been offended, but who did they really . . . → Read More: OMG! It’s Anthony Bourdain! The beginning of June is blackberry time. Every year I go to the local “You Pick” farm and pick at least a flat. And, every year when I get home with all of the blackberries I wonder, “What were you thinking?” I freeze it, make jam, make a few cobblers, and make a few pitchers . . . → Read More: It is almost blackberry time. OK—Sorry no pic. We ate it so fast I did not have time to snap a photo. I based this gelato on Gourmet‘s “Pomegranate Gelato” from September 2006. Since I wanted this gelato to be kid friendly and I did not have any pom liqueur, I was wondering what else I could use to make . . . → Read More: Pomegranate Green Tea Gelato As the family reunion in Taos nears, I am experimenting with different gelato recipes. Besides taking all the kids to a farmers’ market to buy what we cook for dinner, another foodie family function will be gelato night. Each of us has a small, electric ice cream maker that we each will bring. Each family . . . → Read More: Getting ready for family gelato night Step 1: Start the sauce. Try roasting your local or home-grown tomatoes, garlic and onions in the oven with olive oil and whatever fresh herbs you have on hand. (I got this idea from a friend who is also a “localvore.”) Add salt and pepper and roast in a 400 degree oven for about an . . . → Read More: Lasagna from scratch, locally One comment - (Comments are closed) Recipes, What we're growing, eating, and doing. EATING LOCAL, Recipe Another valuable thing we learned from Animal, Vegetable, Miracle was how easy it is to make our own cheese. Who knew? We haven’t gotten really extravagant in our cheese making, but we have made pounds of mozzarella and some ricotta. Using both of these homemade cheeses makes an out-of-this-world lasagna. (Especially when you make your . . . → Read More: Making Cheese |
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