When you spend an entire winter away from asparagus it becomes a perfectly acceptable option to eat it for dinner. An entire plate of it. Or two. I’ve been inspired… [Okumaya devam et]
Yazar: food zinga
I’ve just gotten back from my parents house in the suburbs. We’ll be canning 6 bushels of tomato sauce on Saturday (which is a relatively low year for us; the… [Okumaya devam et]
We are coming to the end of our sauce adventure. The jarring process is involved – we need clean bottles that have been heated and will need to work fast… [Okumaya devam et]
My parents started making tomato sauce about 15 or 20 years ago. They had learned the process from Italian friends who made sauce and salsa every year. The original production… [Okumaya devam et]
We’ll be posting our method of making ketchup later this week but wanted to dedicate a single post to checking consistency – this is the make-it-or-break-it test for most homemade… [Okumaya devam et]
I’ve been meaning to make ketchup for the last few years and finally got around to it this year. I wasn’t sure where to start so I asked our Facebook group for… [Okumaya devam et]
Back to the Tomato Sauce series tomorrow – promise. I was up at 5am this morning (I leave for work just after 7:00am). I had purchased some fresh cucumbers yesterday… [Okumaya devam et]
When I was a child I ate whatever was put in front of me. Part of this is attributed to the part of my personality that makes me willing to… [Okumaya devam et]
It’s late for a rhubarb post but I figure it’s better late than ever. I was also surprised to find out from one of my local friendly farmers that they… [Okumaya devam et]
Since Kate left our house (and how we miss her!), I`ve spent a lot of time thinking about gluten. Kate shared so much information about cooking Gluten-free and it fascinates me –… [Okumaya devam et]