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.
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?
Continue reading “No Waste: Frugally Fantastic Coffee & Tea Liqueurs”
When you think of Christmas morning, do you envision pancakes dripping with syrup, a golden brown Dutch Baby hot from the oven, or fresh cinnamon rolls?? Not me. After doing the morning farm chores, I look foward to the spicy hot comfort food embodied by kimchi fried rice!
Continue reading “Eat This: Christmas Kimchi Fried Rice (김치볶음밥)”
Whoever said “you can’t teach an old dog new tricks” was mistaken. Despite believing for years that the only vegetable I truly loathe is Brussels sprouts, I have discovered that it – like that old saying – just isn’t true.
Continue reading “Musings: Brussels Sprouts Epiphany”
It’s still hot and sticky here – perfect shrub weather. Shrubs have a uniquely palate-pleasing combination of sweetness and sour, and adding sparkling water creates a fizzy thirst-quencher!
Continue reading “Live Beverages: Shrubs v2.0”
Hot, sticky days seem to go hand in hand with cold, refreshing beverages. Though we keep delicious probiotic drinks like water kefir and kombucha on hand, we recently decided to expand our repertoire to include shrubs – AKA “drinking vinegar”. A combination of fresh fruit, raw vinegar, and sweetener, rounded out with the effervescence of sparkling water…it’s summer in a glass!
Continue reading “Live Beverages: Stimulating Summer Shrubs”
I never fail to be impressed with the creativity and complex flavors of Indian food – particularly since much of it tends to be vegetarian. With this plant-based Palak Tofu, the soy-based protein of firm tofu stands in for the paneer. You won’t even miss it!
Continue reading “Clean Eating: Instant Pot Palak Tofu”