This is quickly made with canned pumpkin and can easily be doubled or tripled. It keeps well in the fridge or can be frozen for later. The sherry adds a smoky and the tomato paste deepens the color. If I were serving this for a holiday gathering in the U.S. I would put it in festive mugs to be sipped while everyone was milling around the kitchen before dinner. When I … Continue reading →
Now that all of the summer squash is either safely tucked into my freezer or the compost pile, it’s time to tackle the winter squash. All squashes are cucurbits and, though there are four species of squash that encompass what we have in our gardens and markets, they are usually simply divided into summer squash, which includes yellow crookneck, green zucchini and patty-pan and winter squash which includes pumpkin, acorn, … Continue reading →
Go directly to recipe I love travel: getting up at 4am; sitting on the tarmac for hours; seeing how multiple airports handle security screening; walking around in my stocking feet in public places; sitting next to a Righteous Complainer for 13 hours…. Travel has such a way of broadening one's experience! It started out well enough, other than the getting up at 4am part. Mon mari dropped me off at … Continue reading →
Go directly to recipe The theme of this month's Heart of the Matter, hosted by Michelle of The Accidental Scientist, is Holiday Foods. How appropriate! And how challenging! By definition holiday foods seem to be all of the things NOT involved in a healthy diet; if not in and of themselves, at least in the vast quantities consumed this time of year. You know: the occasional poached egg versus a … Continue reading →
He tried to hide. Really, he did! He had a nice little mouse family living in a hole underneath him. He was happy in the garden.But it was not to be. We got him! We had to haul him up with the garden tractor; he was too unwieldy for my trusty wheelbarrow. We let him and his baby brother cure in the garden for a few weeks – until I … Continue reading →
