Tag: slow food
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Squirreling away
If you had seen our back porch last weekend, you’d probably think we were starting our own farmers market. But this is a typical sight for many seasonal foodies like us; when you swear off strawberries in January, you need enough fresh autumn fruits and veggies to last you until the end of April (notwithstanding…
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Bountiful harvest
Autumn is, hands-down, my favorite time of year. So many of the things I love about fall have to do with food (mulled cider, pumpkin pie, spiced apples, butternut squash, fried green tomatoes, celeriac—the list goes on and on), and since the Tailor and I eat as seasonally and locally as we can, it’s a…
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Red kitchen redux
The season is turning ’round these parts—it seems the whole world is tinged with hints of red and gold. We had another warm weekend, but I’m not fooled; behind the hot sun are chill mornings and the rush of the harvest. So it was another canning weekend for the Tailor, supplied by our latest farmer’s…
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Red kitchen
Here at Chez Anagram we’ve got some serious sketching, sewing, stamping, sawing, stirring, scribbling, and, well, scrambling goin’ on. So this is just a quick gasp of air at the surface before I dive back in. I’ve got a few things to show and tell, but they need a little tweaking first. In the meantime,…
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Blue blazes
They’re predicting 105 degrees today here in T-town—that’s an all-time, record-breaking high. Now, if you’re in the Midwest, the South, or the Southwest and you’re reading this, you’re probably thinking, “And this is news how?” Well, this is where the part about “all-time” comes in—since white settlement of this area, at least, it has never,…
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Kerplink, kerplank, kerplunk
Maybe I’m still not over the shock of moving from Zone Two to Zone Eight, but the sheer variety of fresh produce ’round these parts never ceases to amaze me. Now, if I can barely contain my excitement over what I see at the farmer’s market every week, you can imagine the heart attack I…
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Recipe for a summer day
First, invite your family down for the day. Squeeze out some fresh lemonade; and fry up a free-range chicken. Then mix up some cream, sugar, and fresh berries (plus just a pinch of that lemon juice to bring out the flavor); pack ice and salt around it; and start crankin’. Let everyone pitch in—the longer…