I ran out of booze last night. It is a rare occasion that I would let that happen but I did it on purpose. Even though I miscalculated by a day or two and because I have no intention of … Continue reading A 90 Day Fitness Challenge (Breakfast Day One)
It’s not for a lack of eggs. I raise chickens, I have more eggs then I can use most days. So what drives me to this dish. I especially like sprouted tofu, a lot. It’s not just tofu though. I … Continue reading My Favorite Tofu Scramble
“Last night I had a glass of wine. Not so much to celebrate the new year but more to bury the last, there have been better years.” This is what I had to say on New Year’s Day. I am still mulling over my words.
As is my usual, I didn’t make a resolution. I am more likely to sit in a chair and assess last year rather then try to change the new one. Assess I did, and of all the good things that happened, and good things did happen, I made a conscious decision in October of 2013 to become physically fit. Continue reading “A Simple Smoothie”
I grow sorrel every year. That’s not true, it’s a perennial so it comes back every year all on its own. So I am not so sure I grow it as much as just let it be. Either way I have access to it each spring. The thing is I rarely use it. It is one of those vegetables where you always say to yourself you will get around to it but never do. I guess for me sorrel is like when I lived in New York City and I always said to myself I need to go to the top of the Empire Stare Building or get out to the Statue of Liberty and then moved away before I ever did any of those things.
Last year though I started to make pesto from sorrel and I found it exciting and delicious but after that I found other vegetables and pretty much left sorrel at the side of the dance floor.
This year so far has been different. I have made a sorrel gratin, creamed sorrel and now this quiche. Maybe sorrel is a vegetable that takes time to get to know before you can become close kitchen friends. Continue reading “Pancetta Lardons, Sorrel and Mushroom Quiche”
This is to pig what XO is to cognac.
Sort of a cross between mush and sausage scrapple has been called many things, including “everything but the squeal.” In other words it gets a bad rap. If you look at the ingredients list below you will find, first and foremost, it is nitrite free, sugar free, and gluten free. It is true when it comes to pig parts scrapple could be anything but the squeal but then that is up to the person making the dish. As with most charcuterie you are dealing with head to tail anyway so it is not a big jump to figure it is going to use pork liver. You … Continue reading Scrapple
Why do so many people fear canned fish? I don’t mean tuna, it doesn’t even count. Was there some massive food poisoning event in the United States back in 1908 or something and the canned fish market never recovered or … Continue reading Smoked Herring Salad
This makes for a great brunch or a good starter for an elegant dinner. The key to success here is to get the inside done without burning the crust. Patience in other words. SERVES 4 1 1/4 pound russet potatoes, … Continue reading Rösti with Gravlax and Caperberries
This tart is perfect for breakfast, lunch or dinner and, maybe, all three. Lacinato is also known as Cavelo Nero or dinosaur kale. It is becoming ever more popular not only for its great taste but for its presumed health … Continue reading Lacinato Kale and Ricotta Tart