I was never a huge fan of radishes. They add a bit of a punch and crunch to a salad. They are pretty good thinly sliced with cucumbers and tossed an asian flavored vinegarette as a garnish. But for a normal meal, that's what, 2, maybe 4 radishes. The bunches at the store were always waaaay more… Continue reading Radishes. Not just for salads anymore!
I haven't wanted to write this post simply because of the faddish nature of the subject of 'bone broth' / 'meat stock' / whatever. (Incidentally, my kids have dubbed it 'chicken noodle soup without the chicken or the noodles,' so add that to the list.) But today I discovered yet another sad societal turn of… Continue reading Stock, Broth, Bones and Scraps (and some not-recipes)
Imagine you live at some point in the past in which you didn't have electricity, refrigeration, or grocery stores as we know them today. When fresh foods were the things you picked out of your own growing plot or found in the wild around you. Right about now (depending on where you live) you'd probably… Continue reading Spring Tonics
Ghee (pronounced like the thing karate guys wear, not like gee-whiz) is basically liquid gold in my house. Maybe you've heard of it. Maybe you've experienced it in all its glory. Maybe you're still trying to figure out how to pronounce it. Whatever you're current state, I'm about to give you the low-down on what… Continue reading Ghee: the what, the why, and the how