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Tarragon Whiskey Sours
Zolpidem Buy Online Thanksgiving is almost here! This year, instead of food recipes, I was thinking I would share a drink recipe with you. My friend Matt and his buddy Eric recently started a cocktail spice and beer sauce company called Addition. I have primarily been a hard cider drinker, so it’s only been lately that I have started getting into the whole craft cocktail thing. For me it started when Matt brought me some of Addition’s clove and cinnamon cocktail spices (still in test phase), promising it would make my cider taste like apple pie, and that it did. To me that was magic. A couple of years later, they were in full production with 25 cocktail spices…
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Maple Glazed Carrots
I’m ba-ack… from Vermont and the wedding, which was lovely and wonderful, but more on that later! Now that things have calmed down a bit though, I can finally get back to blogging, which feels good! I have so much I want to share about the wedding, but am waiting on photos, so in the meantime, let’s talk about what survived in my garden while I was gone. Carrots! My carrots were looking pretty good before I left and I was happy to find that they all kept well underground while I was away. I canned 6 pints of spicy pickled carrots, with the biggest carrots I harvested, but there…
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Broccoli and Roasted Garlic Quiche
https://gasda.org/vendors/ One of my favorite things to make in the Summer is quiche with broccoli from the garden and eggs from our chickens. I just made two of these for a baby shower brunch last weekend and they were a big hit. The secret is the homemade crust and the farm fresh eggs. Also, to avoid cow’s milk dairy, I make mine with soy creamer and goat and sheep cheese. And yes, it still tastes delicious and firms up just like it would with real milk. People are often impressed that I make my own crust. I should just take the compliment, but usually don’t, because the crust is so easy…
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Pesto Eggs
Order Ultram Online A lot of the things I cook are interpretations of meals I’ve had in restaurants and have recreated at home. Inspired by a breakfast I had at the Streamliner Diner in Bainbridge Island, WA, my version of their Green Eggs and Cheese Scramble, I just call Pesto Eggs. This time of year is perfect for making pesto eggs, as my basil and tomatoes are usually both ready for harvest right at the same time. It’s actually been consistently warm and sunny in Seattle this Summer, so I am having a great tomato season this year. We have tons of huge, delicious tomatoes right now! PESTO EGGS Equipment needed– Food processor…
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Swiss Chard Ravioli
Buy Ultram Online I’ve been cooking up a storm lately, since there is so much good stuff in my garden to be harvested and eaten. I always plant way too much Swiss chard, so I have to get creative with how to use it up. My favorite way to cook most types of greens is to braise them. Homemade pasta is delicious made with farm fresh eggs. Ravioli freezes well. That said, my favorite go-to recipe for preserving my abundant Swiss chard harvest is Swiss chard ravioli! My pasta maker, that Matt bought me, only gets used a couple of times a year, but I think he got it for around $40, so it’s worth having.…
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Baked Beet and Potato Chips
https://bewellcounselingpllc.com/counseling-for-women/ I plant long, full rows of potatoes and beets every year. Some might think that is overkill, but I make my mom’s potato salad a lot during the Summer (I told you, it’s great to bring to BBQs) and I usually can my beets, so I like to have a lot. My beet standbys also include beet chili and a roasted beet and goat cheese salad. I’m still working on the beet chili recipe and am trying to adapt it for the crock-pot. It’s become a game to me to see how many homegrown or handmade items I can put in a meal, so I will blog about my roasted beet…
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Mom’s Mustard Potato Salad Recipe
https://godental.do/protesis/ My mom is in a nursing home now and no longer cooks for herself, but growing up she made the best mustard potato salad. I remember it being one of the first things she taught me how to make, because I begged her to show me how. I’m so glad I did, because it has become a staple in our house. Matt absolutely despises mustard, but he loves my mom’s potato salad recipe, even though he knows it has mustard in it. He is constantly asking me to make it for him and get’s really excited when I do. I think it’s because my mom’s recipe has just the right…
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Guest Post by Sarah: Salted Rosemary Bread
Let me start by saying that I don’t bake. I don’t bake because I don’t enjoy baking. Every so often I’ll get a bug up my butt to try to bake something, and I will earnestly tie on my apron and toil away doing whatever string of precise and boring-ass steps are required. Halfway through I think to myself, “Oh yeah! Baking sucks!!” And then, nine out of ten times, whatever it was I had attempted to make doesn’t rise, or I forgot to set my timer and I have no idea how long it’s been baking and I can’t find a toothpick to check it so I have to…
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