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. Not... Continue Reading →
I've been a very busy cooking bee, happily cooking my way through the Huckleberry Cookbook. I'm also testing out crusts for the KCRW 6th annual pie contest in October, so there's been a lot of good food happening here. Here's what this week brought us: Muesli. Made with a boatload of raw whole grains that... Continue Reading →
You may remember the Farro Porridge Bread #1 & #2 I slogged through making. Although I enjoyed the challenge, I much prefer using the grain cooked in salads. Head over to Foodlander to see some great salad ideas I found from fellow food bloggers.
As you my loyal readers know I have been on somewhat of a history kick for inane and slightly off-beat foodstuffs lately. I'm not sure if it's because I haven't been able to eat any proper food (only softies) since my dental event, but I'm still on a roll. Here is a very traditional Easter... Continue Reading →
The Mulberry Pancakes Mike style were a hit and there were no trips made to the ice cream store or even refrigerator. But then for Mike's birthday dinner I made pizza with figs, bacon and ricotta . . . and it got Miked. Let me explain. I made a nice crust with some of the... Continue Reading →