Category: Food

A Post-Thanksgiving Meal

~ Carrie ~ 1 Comment

duck_ramenSince we had duck for the holiday meal, there’s no leftover turkey with which to make turkey curry, turkey tetrazzini, or turkey sandwiches. No problem…we had duck ramen, instead.

We started with a base of extra spicy (this is serious stuff – you would be wise to only use half a spice packet per bowl or risk a serious fire in the belly) ramen, pouring it over some of the chopped duck at the bottom of the bowl. The flavors melded nicely, with the duck adding a savory richness.

Hot ramen on a cold, damp day – a great combination!

A Delectable French Toast

~ Carrie

french_toastAre you a french toast fan? If you haven’t tried it like this yet, you should.

We’re having challah french toast. It’s thick, wonderfully soft on the inside, and slightly crispy on the outside. It has a lovely hint of vanilla and cinnamon, too. With butter and fruit jam, it’s so delicious that you’ll want to eat it every day (but we don’t recommend that if you’re watching your carbs). Add this one to your morning lineup!

Today’s Ferment: Sourdough

~ Carrie ~ 1 Comment

sourdough_cinnamon_rollsA packet of San Francisco style sourdough starter has been in the refrigerator for years. We love sourdough bread, so we pulled it out and reactivated it.

Reactivating dry sourdough starter (which looks like dry yeast) basically involves adding water and flour to it daily until it becomes active. How can you tell if it’s active? It will look somewhat like bubbly pancake batter trying to climb out of the container. It’s really pretty cool. Continue reading “Today’s Ferment: Sourdough” →

Jars Of Green Jewels

~ Carrie

jalapenosWe enjoy spicy food – the real spicy stuff that leaves a pleasant tingle in your mouth. We also like fermented food, full of probiotics and tangy goodness. What’s better than combining the two?

Pickled jalapeños are a favorite of ours. They’re great on nachos, quesadillas (hmm…pretty much anything with cheese!), add a nice hint of heat to a pot of beans or a punch of flavor to spaghetti. We go through them quickly. In order to get pickled jalapeños without a bunch of additives like food coloring, we buy them in the can from the local mercado. Many cans contain BPA, though, so this is not ideal. Our solution: make some lacto-fermented jalapeños*. Continue reading “Jars Of Green Jewels” →

Our Kind Of Breakfast Sandwich

~ Carrie

Breakfast SandwichToday’s breakfast was a sandwich comprised of our own chicken eggs, locally sourced pastured pork shoulder bacon, and cheddar cheese on a thin bun. It tasted delicious and we felt great after eating it.

What was missing? Battery cage eggs, American cheese, conventional pork, lots of grease and sodium (and who knows what other “extras”). Oh, and feeling like a bowling ball was sitting in your gut after eating it. Miss it? Nope!

Eating Local And Being Well

~ Carrie

Local BreakfastIt gladdens the heart and makes the stomach happy to have a delicious, hearty breakfast made from local ingredients. One breakfast we had this week was comprised of our own chicken eggs, Bluegrass Beef breakfast sausage, Daily Bread asiago cheese and garlic bread, and Happy Jack Pumpkin and Produce potatoes fried in lard we rendered from local pork fat. Sublime!

We also picked up some delicious plums at the farmer’s market and made a plum crisp with them. The Asian pears we bought from the same vendor, Ayres Family Orchard, made a tasty, very fizzy water kefir, too; it has a slightly different flavor profile than water kefir made with Bartlett pears – sweet, delicate, almost floral. Continue reading “Eating Local And Being Well” →