I want to take this opportunity to thank all of my blogging friends who have made this year beyond awesome: Patty, Sofia, Sonal, Selma, Ngan, Suzanne, Jhuls, Angie, Nancy, Prudy, Margy and so many more! I love you all! Now, on to food. When I saw this beautiful Serviettenknodel (“napkin” dumpling because it’s formed in the shape of a giant sausage, packed into a…
Did you know that rye is so easy to grow that in Washington it is classified as a Class C noxious weed? That’s because it pops up in fields where it hasn’t been planted. Not surprisingly, its virtue lies in its ability to grow in marginal soil. Think of some place like, well, Iceland.
This dish was born out of an excess of cornbread that was threatening to spoil, as well as a massive delivery of little fingerling spuds. A few months back I’d come across the wonderful novelty (at least to me) of sorghum — specifically, sorghum flour and sorghum syrup. Intrigued with it’s almost smoky molasses-like sweetness,
I’ve been cooking 1 recipe per day from Zoe Nathan Loeb’s cookbook: Huckleberry: Stories, Secrets and Recipes from Our Kitchen, and am a bit behind in posting, so here’s a quick update.