FERMENT: pickle me this, citrus
I’ve been on a preserved lemon kick lately. I made a big batch of them two years ago, and mostly they sat there (albeit getting mellower, softer, and tangier all the while) waiting for me to get in the mood. Now I…
Scroll down to browse or jump to the category collections:
I’ve been on a preserved lemon kick lately. I made a big batch of them two years ago, and mostly they sat there (albeit getting mellower, softer, and tangier all the while) waiting for me to get in the mood. Now I…
Yesterday (last week) we woke, and as we were having our coffee, the fella said, “I think it’s finally spring!”. Then we opened the front door to a world dusted with a powdered-sugar sprinkle of snow. And more blowing flurries off and…
You can make your own soymilk? And even tofu? Yep, and it’s so easy, I wanted to teleport myself back to the vegetarian years when I bought the stuff all the time and kick my (even more broke than now) college behind….
School is in session! We’ll have our first class in early October at The Plant, and half the proceeds will benefit The Plant and our season-extension plans for the fall garden! This “Garden to Pantry” primer will be an overview of food…
Ok, time to pack it up here, head to the studio, and make soap! I’ve been scheming on a new recipe for awhile and it’s time to jump in and do it… coming soon… Treehugger! A blend of spruces, pine, a touch…
S.’s grandmother gave him this gorgeous antique Griswold cast iron lamb cake mold. My jaw dropped when he pulled it out of his suitcase after flying to visit her and help sort things for her estate sale before she moved to smaller…