Do you ever prepare a tired ingredient in a new way? The other day we cooked Ohio bison burgers and wanted a ‘fry’ without potatoes. Riffing off the roasted root vegetables on Lil’s plate at Senate, Alex cut up some parsnips into very thin wedges. He arranged them in a single layer on a...
Read more →Earlier this week, we were slated to bring a soup to family dinner with Alex’s parents. I spied our last local pie pumpkin languishing on the counter and thought of squash soup. I typically make winter squash soup by oven roasting the squash, sautéing onions and garlic in oil, and then pureeing everything together....
Read more →Way back in August when the grass was green and the weather sticky hot, Flying J Farm opened its (barn) doors to host the Shake the Hand that Feeds You dinner benefiting Slow Food Columbus. Alex, Lil, and I attended with our Japanese exchange student Anna. Chefs from Skillet Rustic. Urban. Food expertly cooked...
Read more →Welcome to the new meal plan where I identify some of the reasons behind our meal choices. Ingredients and Influences: time at home, almost no special events this week lasagna noodles in the pantry still more home canned tomatoes our chickens are producing more eggs my sister turns 29 on Wednesday. Happy birthday Sarah,...
Read more →It’s time for another Friday Five! Here are five handpicked events that are sure to feed your soul in chronological order: 1. Field & Screen at the Wexner Center for the Arts – From February 4 – 24, the Wexner Center is featuring films about food and the environment. On the 24th, they will...
Read more →It is really hard to write this menu because I am suffering from acute tonsillitis that makes swallowing food and drink painful. Hopefully the antibiotics prescribed by my doctor will start working soon and allow me to enjoy this week’s meals. Monday – spaghetti with homemade meatballs, salad Tuesday – toad in the hole...
Read more →Monday – soup from the freezer (either corn chowder or lentil) with fresh biscuits or muffins Tuesday – tuna, rice, green beans Wednesday – dinner with Rachel’s family Thursday – spaghetti, tomato sauce, sausage, applesauce Friday – (Alex away at CWRU Sci-Fi Movie Marathon) brinner: eggs, toast, and fruit Saturday – (Alex away at...
Read more →After a dozen years as a vegetarian, I have returned to an omnivorous nature. It all started after we killed and butchered Red the pig. The meat was so honestly procured and preparations so delicious smelling that I could not resist a few bites of bacon, then guanciale, then ribs and more. I noticed...
Read more →A few readers asked about the mushroom pie listed on my Xmas Eve menu. This pie is a full-flavored, nutrition-packed, attractive entree that I love to serve to meat lovers and vegetarians alike. I apologize for the lack of good pictures. I was super busy hosting and neglected my blogging duties a bit. ...
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