Foraging

So . . . what do all of these dishes have in common?

crab apple blossom drops with Meyer lemon sour mix
warmed olives with fava beans and rosemary
nasturtium pesto
watercress, nasturtium, and miners’ lettuce salad with pine nuts and fresh flowers
and braised dandelion and nettle with wild mushrooms

Yep - they are all made from ingredients foraged […]

Guess the Connection

Here, dear reader, a little game while the next post brews — can you guess what all of these dishes have in common?

crab apple blossom drops with meyer’s lemon sour mix
warmed olives with fava beans and rosemary
nasturtium pesto
watercress, nasturtium, and miners’ lettuce salad with pine nuts and fresh flowers
and braised dandelion and nettle with wild […]

Pleasure, or Homemade Chocolate

Oh, dear reader, I know the signs. A blog in its last death-throes. The “sorry”s and “back soon”s and promises of reform, the ever decreasing posts. I recognize the symptoms, and I’ll admit it’s not easy to keep alive these little homes we carve out of thin air. But […]

Traditional Pesto Sauce, and a little Food for Thought

Many people may not realize it, but the word pesto literally means: to pound or to crush, in Italian. It seems obvious when you think of similar sounding words like mortar and PESTLE, but for some reason, until recently, I never made the connection.
Homemade pesto sauce was almost a weekly tradition for me and […]

Food for Thought: Authenticity

I have a beautiful, unexpected day off today, and am spending it in the kitchen, drying, preserving, mixing dough, thinking. Invariably it happens - someone close or far, a friend, a relative, a colleague, visits this blog and asks the same question. Why make bitters, or butter, or vermouth, or ketchup […]