I’ve had a little glee in spicing things with orange peels this winter. Braises, soups and sauces—adds a welcome brightness to many of the heavy things we like to eat in winter. I’ve been taking them out before serving, but I’m coming around to that not being necessary. They soak up flavor nicely, and I’ve [...]
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recent
- latest great leap forward in home oven coffee roasting technology
- Natural Wine, sort of like Organic used to be.
- beautiful solutions to an almost obsolete orchard problem
- yogurt is warm milk held overnight
- things I haven’t posted about this spring
- dandelion wine
- Johnson’s Winter (York) apple
- many homely barometrical signs
- peppercress, again
- appalachian wood-fired coffee-roasting accounts
- orange peels in the soup
- at least a couple of things are coming up roses
- we’re getting creative over here
- green soup
- uses of stovetops
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