In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.
Back when blueberry season was in full swing, I was making these delicious variations on a whiskey buck almost every evening and loving it. They’re herby, a little tart, and
We celebrated my mother’s birthday last week by going to an English tea in an English garden. It rocked. Good food, good company, gorgeous flowers, and fun little beaten off
My friend Steve and I talk on the phone once a week for “phone drinks.” It’s a pre-planned time where he cracks a beer and I pour a glass of
I threw my back out a couple of weeks ago. I haven’t been incapacitated, but man-oh-man, I’ve been walking like a guilty convict in ankle shackles. *shuffle, shuffle, shuffle* So,
A friend of ours went on a spur-of-the-moment trip to Maine and asked if we could check in on her little cats while she was gone. We said we’d be
I’m normally a fan of the highball and its many variations when it comes to cocktails. In particular, the whiskey and ginger is my go-to beverage. But I’ve been trying
Every year when we get rhubarb from the farmers market, I try to put a savory spin on it. But this year, I decided to go a more traditional route,
This fall Jedd and I were watching a cooking show and they used “New Mexican Chile Powder.” I’d never heard of it. Jedd had never heard of it. And I
My mother and I were on the phone the other night talking about food. We’re both avid cooks or “kooks,” as my adorably heavily accented Canadian Great-Grandfather pronounced it. And
I’m not a “gadget person.” Sure, I have the necessities – a blender that can be stored on a shelf, a full-size food processor, and a mini-food processor that can
Are you looking for an insanely delicious treat? These pears fit the bill. They’re full of ginger and anise, with a titch of extra savory goodness from Sichuan peppercorns. Jedd’s
We’re all brave, and we’re all fearful. I can be pretty fearless in the kitchen. I throw flavors together like a drunk college student, and they generally work out pretty
Every year for my birthday Jedd gifts me with a new type of dried hot peppers. Pasillos, Chipotles, Arbol, etc. It’s a pretty great birthday gift because I get to
In the fall our farmers market is busting at the seams with hot peppers. They range from medium hot, to “What the hell is wrong with you? Why would you
I should be tired of citrus fruits after this long winter of – well – citrus fruits. But, I’m not. In fact, when I cut into this orange a tear
I still keep good white wine around to add some flavors to sauces – but only just barely. My heart now officially belongs to dry vermouth. It makes pan sauces