Fried rice with parsnips in it. Earthy sweetness plus salty, gingery spiciness = yum.
My grandmother was a remarkable woman. She lived in this house, by herself, for eight years after my grandfather passed away, living a lifestyle that has become increasingly rare. She was an energetic and industrious householder, harvesting and canning produce … Continue reading
1 cup finely crushed pretzels (do it in a food processor) 8 tablespoons melted butter 1/4 C sugar 1/4 teaspoon cinnamon (optional) Blend ingredients thoroughly. Press firmly into an 8″ or 9″ pie plate and bake at 375 for 7-10 … Continue reading
Cat food. It’s essentially pate, especially if you get the really expensive stuff that’s made with venison and Jerusalem artichokes or kangaroo and acai berry or whatever they put in there nowadays. I wouldn’t be surprised if some cat foods, … Continue reading
The other day at the farm we ripped out all the tomato vines to get the greenhouses ready for winter. I came home with a bunch of green tomatoes, and decided to roast them and make salsa. I figured green … Continue reading