Eat This: Peas Potage Pasty

So good, that’s all that remains…

“Pease pudding hot, pease pudding cold…” You may know the subject of this nursery rhyme as “pease porridge” (depending on where you are), but even if you call it something different, that thick, hearty soup made from split peas is just the kind of healthy comfort food that’s fit for cold weather. Put it into a buttery homemade crust, and you have a hand-held delight!

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Under Pressure: YES to Instant Pot Yogurt!

Easy homemade yogurt? Oh, yes!

It’s been a few years since I bought my first Instant Pot and I still use at least one of them (I have six because I have “spare” 3 and 6 quart models – don’t want to find myself without!) every day. I usually find myself just using the “Manual” cook function even though there are many other programs…like Yogurt. Well, I finally took the leap and used the Yogurt function, and I am absolutely thrilled with the results!

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Eat This: Farm Stand Finds

If you’re fortunate enough to live in an area that has farm stands – those small, typically “self serve” and “honor system” stands with produce situated off the road in front of the owner’s property – this is a great time of year to make the most of the amazing deals you can find there. Recently, we discovered a couple of new ones on our way to run an errand and bought some lovely produce. Why not cut out the “middle man”, help farmers keep more of the money, and get a great deal on fresh produce?

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Eat This: Goose Egg Custard Rice Pudding

This is what happens if you cross rice pudding and custard

Laying season is now over for our geese, and we find ourselves with a few “extra” goose eggs that need to be put to good use. While goose (and duck) eggs are delightful in scrambles and other egg-based dishes, waterfowl eggs really shine in baked goods. As rice pudding fans, we decided to tweak a recipe we had for a custard-topped rice pudding – that we previously made with duck eggs – by using those enormous goose eggs, instead.

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No Waste: Frugally Fantastic Coffee & Tea Liqueurs

A café au lait-Mexican chocolate ‘tini

If you’ve read more than a few posts on this blog, you know that I love to find ways to get as much use out of food items as possible. Pineapple peel wine? Heck yeah! Fermented grapefruit peel syrup? Definite yes! When I recently came across a mention of making coffee liqueur from coffee grounds, I knew I had to try it. And while I was at it, why not also make something out of the black tea bags we normally toss out?

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