~ real food, balanced living ~
When life gives you green tomatoes, fry them!
Our tomato crop has been a little spotty this year; a combination of nocturnal nibblers and drought conditions has led to some arrested development and before losing another on-its-way-to-red tomato, I decided to pluck some of the firm green ones and try something new….
My fruit preserving career took off during Covid and there’s no stopping this runaway train.
For many, it was sourdough; for this girl, it was jammin’ and I’m happy to report that this exploration has lead me to discover that it’s not only a very doable process (no need to be psyched out) it’s also enormously satisfying (the sound of the lids sealing against jars alone is worth it) but, there’s more… I found a pure citrus pectin that jells with low amounts of sugar (using any sweetener of choice) — what a revelation!…
Our local pub recently added a house-made hummus to their menu and we’re pretty happy about that — (a girl needs to balance out her pub night fries after all)….
well, these might be my favorite yet …
(and that’s saying a lot given the embarrassing number of muffin recipes I have on the blog)….
I’ve made a few baked oatmeals in the past but this one is my favorite.
Out of the oven, the baked oatmeal has the characteristics of a crumble, soft and melty as you scoop it into your bowl but as it cools, it gels (even without the addition of egg) which makes it easy to cut into squares and pop in the fridge for a ready-to-eat cold breakfast (or snack) on a hot summer’s day. I love taking it out of the fridge in the afternoon and slicing it up into little bites with a cup of tea….
I watched Alex Honnold scale El Cap again last night and enjoyed it even more the second time; I think I might have been holding my breath through the entire first viewing of Free Solo (even knowing the outcome, this film is seriously compelling).
I’m even more captivated by Honnold’s character though than his climb. …
About a decade ago, Sam Sifton, New York Times food editor and restaurant critic, made a list of the 15 best things he ate in New York City. On that list, the otherwise humble grapefruit from Pulino’s which he described as transformed into ambrosia through the simple act of roasting muscovado (an unrefined sugar with an earthen flavor). …
Welcome to our latest freezer friend – a love bundle featuring silky dark chocolate, smooth peanut butter and salted almonds. That’s it. …
Is there anything better than a fresh summer peach?
Possibly.
My boys loved these warm off the grill the other night and if I’m being completely frank, I had the hardest time getting through a photo shoot with these soft, sticky wonders without diggin’ in myself! — they’re really good. …
