Ideas and how to's on cooking, creating and making the world a better place
So sometimes I run out of milk before I get shopping. It’s ok, the world is not going to end, but it can get a little dicey with breakfast. We have chickens so you might think “problem solved!” Well we also run out of bread and two eggs alone on a plate seems wrong for some reason. Did I mention I have some over ripe bananas? Whee nutritious breakfast here it comes!
Continue reading “Banana or apple oatmeal bake, when I have to get creative in the kitchen.”
Every couple of years since I was 8 I have been going down to Florida to visit my loving grandparents. It was like going to a different world: It was freezing and snowing in Michigan, we usually left in march or April, the grey skies never brightening. So we, the 7 of us, would pile into the car and drive the 20 plus hours to sunny Florida.
The travel there was fraught with ups and downs, but we always got there in one piece.
It was so different than Michigan, things were growing and tropical. The weather was hot, and the air smelled of salt. My parents took us all to the ocean. (By the way, the ocean tastes werid. As we all grew up next to the great lakes, a common thought between kids is that the ocean tastes wrong.) The lakes are unsalted and shark and jelly fish free, but are also frozen 5 months out of the year. We left for Florida when they were still frozen.
My Grandmothers best thing she would make was seafood scampi. We liked it because there was always enough. Growing up in a large family, people never knew how to cook for us. The cool thing about this dish is that it fills you up and doesn’t take long to prepare. In the Florida heat it was just what you needed, and the quick cook time meant you didn’t need to heat up the house.
Continue reading “Seafood scampi from the Florida coast, letting you hold on to summer.”
Every year I try to learn about a new plant that I can pick from my own yard and play with in food. I believe foraging is due for a update. Raising up to place of elegance and refinement. Last year I found American sorrel, which I turned into the most delightful pesto! Recipe here. This year it is lambs quarter or pig weed…
Continue reading “Wild Spinach Quiche, when foraging and refinement meet!”
