I am trying to remember this meal. My home-picked rabbit simmering on the stove all day—wine, stock, onion, with a little savory and marjoram. We drank a nice little Coteaux du Vendômois rosé, made from Pineau d’Aunis, with a beautiful color, and an amazing floral bouquet, and a steely unfloral taste. Guests arrived between five and six, [...]
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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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