home eco-nomics for the rest of us
Back to the cabin with a walleye, bass, maybe a “northern”; buckets of wild blueberries cool in the shade; and the neon-orange fans of chanterelle mushrooms dusted of pine needles and moss and ready for a hot pan swimming with butter. An ordinary summer morning. …
How to use those many spoon-soft persimmons that still hung so late in the year? I’d eaten so many fresh off the tree it’s a wonder I didn’t turn orange. Yet even after picking pound after pound, the trees seemed as full of fruit as …
Working down on food waste took a new turn this morning. In a couple of days, I’ll be heading back to Minnesota, to my old home town. And there to live with my pops for another stretch of weeks. In other words, I’ll be gone …
It’s winter. And cold where I am. These are the days for warming bowls of beans… with a taste-bomb of spring green. Back in the growing days, I tried to “put up” small glass jars of pureed tender greens, kept brilliant by a layer of …
Hi, folks. It’s been a beat… years. But hey, I’m still here. And so are you. Whew. Tomorrow is Election Day 2024 in the U.S., and like others, it’s gotten me thinking and feeling all sorts of things. Here’s one: apple crisp with beans. Okay, …
Like sunshine, of course, This egg yolk pillowed in white. Tomorrow may snow. This morning’s temps are in the teens. The sun seems ever so slow to rise. I wonder how it is for the wild things. Do they, like me, feel themselves willing …
I for one am pretty excited to start celebrating Juneteenth, a holiday I’d known little about until finally a critical mass of citizens rattled our collective malaise around systemic racism in America. One thing I know: I’ll be making something from The Taste of Country Cooking …
Onto this stage of culinary crisis, enter “quarantine greens.” Super-hero of the food world, this infinitely variable blend can keep you in fresh-ish greens for months. You may already have been making some version of this, maybe after seeing the New York Times beans with …
I’ve been thinking a lot about work lately. About work as career, as vocation, as the thing that defines you to a person you’ve just met (the “and what do you do?” question). About how it’s the workplace that gives a lot of us our …
Holy smokes, folks, check out this awesome resource to help us make fact-based, truly good kitchen choices re: climate change. For the planet today and for the kids, too! A few surprises to me: Cheese (oh how I love cheese) is sometimes worse, in terms …
When did cooking just plain rice get to be so fraught? An ancient food, eaten in many of the world’s poorest places, people have been making rice for centuries. Wait, millennia. And they’ve been making it in circumstances that most of us (with indoor water …
No-electricity cooking at home is seldom planned, unless of course you’re undertaking some Scouts project in the back yard or live off the grid. Kudos to you, if you are/do. For most of us, most of the time, no-electricity cooking is foisted upon us under …
