stirring words, herbs, and colour
Tomatoes are coming in from our garden: cherry, grape, yellow, romas, and reds. We can't eat them fast enough, sliced all by themselves or with fresh mozzarella + fresh basil + olive oil + balsamic vinegar, diced in salad, roasted with onions and garlic on sourdough with feta, blended into gazpacho, and still they keep... Continue Reading →
We have a few old timey apple tree's where we live, when they're ripe they are firm, crunchy, and greenish gold in colour . . . am not certain what variety they are but they make delicious apple sauce, taste fulfilling fresh off the tree with a rosey after taste when ripe, and add a... Continue Reading →
Salt. It has been around for a long, long time, with evidence of its use dating back as far as 6500 B.C. The British evaporated salt by boiling seawater from salt springs in small clay pots over open fires during the Iron Age. Salt was used as money by the many ancient cultures, including the... Continue Reading →
“Peaches in the summertime, apples in the fall, if I can’t have the girl I love I won’t have none at all . . . ” Anyone else love Shadygrove? It’s certainly summer here in these shady groves of the Blue Ridges, and the scent of fresh, ripe peaches wafts through our kitchen, mingling with... Continue Reading →
Cilantro is in full bloom, a dazzling sight artfully arranged by hundreds of miniscule flowers dancing together. It’s creating fruits now, which are known as coriander seed and used in almost all the sub-continental dishes I grew up eating: daal, curries, biryani, fish, kababs, none of them are without either powdered coriander seeds, crushed coriander... Continue Reading →
