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 […]

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 […]

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 this one’s not going away. Just […]

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 from scratch? Usually, the […]