travel salad

We go to Croatia for about 2 weeks, once or twice a year, and that’s long enough that most things in the fridge need to get used up before we leave. Plus, outgoing flights to Europe usually leave in the evening, just late enough that dinner once you get through security is a good idea [...]

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adventures in brining

Last weekend, I started brining my first corned beef – my first adventure in home-cured meats. Only since I haven’t had it since I was a kid, and since it was a chance to get a hunk of meat from Chestnut farms for just a dollar, I brined a tongue tip, and not a brisket. [...]

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my old friend ginger

Thanks to the encouragement of my friends here at Always Be Cooking, the 2nd half of the fresh ginger went into two projects, and for each one I got a little more out of it than the recipe said, just by thinking “am I really supposed to get rid of that now?” Ginger beer starts [...]

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Anatomy of a Cod

If there’s an Armageddon soon, we’re all covered for miso soup.

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Three-quarters of a bottle of beer on my wall

I’ve been making the “no-knead” bread lately, because I made it on a whim the other day and my husband waxed enthusiastic about it. Very enthusiastic. Usually, he’s quietly appreciative of my food but this time he gushed. So I’ve been making batches. (For those not deep enough into foodie culture, “no knead bread” was [...]

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Waste not, want not

I’ve been defrosting a chicken from Chestnut Farm – all of our meat from there comes frozen, and we defrost it when we need it. (Well, a few days ahead of when we think we’re going to need it… but sometimes this doesn’t work out as planned!) Unfortunately, this means that when it’s possible to [...]

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