Peripatetic philomaths…focusing on what's really important, eating ethically and cleanly, fermenting, foraging/wildcrafting, practicing herbalism, and being responsible stewards of our land. Sharing our photos, musings, and learnings. Still seeking our tribe.
I’ve purchased a fair number of winter hats over the years, and each has disappointed. Some creep, leaving ears uncovered; some are too snug, leaving a weird impression on your forehead; and others (like chenille) shed everywhere. This is warm hat weather, so what to do?Make your own!
I’ve previously posted about making the wonderful fermented tonic beet kvass, and continue to make it regularly. Some time ago, while researching different types of “kvass”, I discovered that the origin of the drink is an Eastern European ferment that uses bread – specifically, rye bread – as starter for the ferment. It just so happened that there was some “extra” sourdough rye sitting around, so I started some traditional bread-based kvas.
Food is often evocative of memories – and a hot, spicy bowl of mulligatawny stew will always remind me of my friend Sarah. We worked together and became fast friends, and she will always remain, in my memory, one of the kindest people I’ve known. From the first time I tried this dish, the assertiveness of curry juxtaposed with the sweetness of tart apple and raisins made it unforgettable.
It’s been a year since our dog, Xena, died. She was loved, and we learned so much about raising dogs from her. We remember her in gratitude for the time that she was a part of our family and in sorrow because we miss her every day. To honor her, we wanted to share a few memories of a smart, athletic, and always-surprising dog who made us better pet parents.
‘Tis apparently the season…of late deliveries, squashed packages, and strange (unmarked) vehicles pulling down the driveway. I’m pretty much out of patience with Amazon, especially the Prime services, and it’s just not worthwhile anymore. It used to seem like a value add, but now, with the (frequent) 2-day delivery window misses and the damaged packages, I’m done with it.
Autumn is the season of squash. Sure, squash is available at other times of the year (like the eponymous summer squash and overabundant zucchini), but for sheer variety, fall can’t be beat. All manner of gourds – decorative and edible – beckon from grocery store produce shelves and market tables. Time to get creative and preserve some of these gems!