In nearly every culture, there is a recipe for savory filling wrapped in dough. There’s ravioli in Italy, dim sum in Hong Kong, pasties in Great Britain (and Michigan), and empanadas in Spain. Traditionally deep fried, we have experimented with a baked empanada for years. This is our fine-tuned recipe. The crust is tender...
Read more →Alex is interested in the workings of yeast for all fermented things, so he naturally fell into bread baking. At first he tried many recipes with as many failures as successes. Now, he now bakes a batch of bread twice a week to feed our family. Alex does not, however, like to get messy....
Read more →Today we celebrate the birth of the possum-catching, sausage-making, sign-hanging, eldest member of the homestead, Alex. On Saturday evening we invited family to our house for a feast for Alex and my sister Megan, whose birthday is July 16. They always have the best birthday dinners because there are so many wonderful vegetables in...
Read more →We are home from an exhausting, challenging, beautiful Canada canoe trip. I am processing nearly one thousand photographs and a multitude of emotions while settling into our everyday routine. The garden greeted us with ripening fruits and vegetables, many of which are featured in this week’s dinners. Monday – Braised goat ribs from Stratford...
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