The elderberry bushes I planted last year are now quite large and blooming profusely, so I decided it would be fun to try my hand at making my own elderflower liqueur. I’m a big fan of St. Germain liqueur, which has a great deal of elderflower in it (along with various fruits), and have enjoyed [...]
I’ve been ill this week, one of those vile head colds that makes eating an unpleasant grind. Cookery has consequently been of a limited and boring sort. But I did finally block off the time, today, to process a large pile of gorgeous organic homegrown Meyer lemons given to me by a friend whose parents [...]
A couple of days ago, lamenting the lack of freezer space, it occurred to me that if you haven’t got any freezer space, it might just could possibly be that you have too much uneaten stuff in your freezer. So, while I rolled out graham cracker dough, I had the Belovedary root through the freezer [...]
Does this count as regifting? Or just as being resourceful? It came to me this morning while I was rolling out dough for Nancy Silverton’s awesomesauce graham cracker recipe (make them with whole wheat pastry flour!) that I had a sizeable two year old bottle of homemade limoncello in the cupboard and that at the [...]
I was a little shocked when I found out that canning had become trendy. It was as if shining your shoes had become the hot new hipster domesticity pastime, or perhaps repairing toasters or darning socks. The mental dissonance of discovering that something you’d been doing all your life — sometimes grumpily because your mom [...]
What has it got in its bucketses? Let’s take a look! Why, it’s a big bucket of scratch-and-dent stone fruits! Nectarines, white peaches, yellow peaches, and Shiro yellow plums. I didn’t think to start taking pictures until we were more than halfway done processing the fruit, but the bucket was originally almost full. The fruit [...]
Tagged fruit, nectarines, peaches, plumsAt today’s food sampling event at Mill Valley, I garnished the mushroom-celeriac pecan pate with quick pickled onion. Enough people asked me how I made them that I thought I should share the procedure with you here. Quick Pickled Onion Peel, trim, and halve an onion. (Red, yellow, whatever you’ve got is fine.) Slice thinly [...]
Today was one of those days. Some exquisitely pricey and uncomfortable dentistry was involved. So was the death of one half of my ten year old pair of Yaktrax and my subsequent slipping and falling on Baltimore’s indifferently maintained sidewalks. There was also the discovery that some of Baltimore’s Finest — by which I mean [...]