Category: Playing With My Food

The Meat Man Cometh…

As my sweetheart prepares to hit the big 5-0 in a couple weeks, I decided to surprise him a bit early with a birthday present (we like making birthdays last as long as humanly possible) and gave him a meat grinder with sausage stuffer, something he as a meat fanatic had been dying to have. He was STOKED! It was…

Rhubarb Buttermilk Bread

Last year we finally divided our rhubarb and moved them from an out-of-the-way spot in our backyard, integrating them into our front garden. We have definitely fallen in love with the potager style of garden, where flowers and edibles grow together whenever possible, and the gorgeous huge leaves of the rhubarb plant are a pretty awesome addition – and now…

Week in Pictures

Dan’s April charcuterie project was Bresaola! He bought 2 lbs of Oregon Country Beef‘s top round beef and cured it with a combination of #1 pink salt, juniper berries, bay leaf, salt, sugar – after having soaked it in red wine. WOW this is good – and I am not a huge fan of beef. It is so lovely so…

Week in Pictures

The garden is slowly but surely starting to shape up, with the spinach finally ready for first round of harvesting. Due to our slick little Gang of Four and their appetite for destruction, I’m growing a bunch of sunflowers into fairly tall starts for the back yard so that they don’t get munched or trampled by the eight webbed feet.…

Week in Pictures

A nice sunny November day meant a chance to wander around the backyard garden and pay attention to the last bits of color. Clockwise from top left: our beautyberry bush is in full beauty mode; our new orange cigar plant (bat faced cuphea) planted this year is still in bloom; the honeybees were taking a few runs in the sunshine…

Week in Pictures

My honey’s birthday on Sunday was all about celebrating love…and GREAT food! With his growing interest in learning the art of charcuterie, I gave him a mini-library of great books (presenting one each day up until his birthday) that give four perspectives of beautifully, respectfully, sustainably and deliciously honoring everything Pig. And for the piece de resistance? A French canvas…