I finally sat down and read all the pieces people have sent to me and the ones I’ve flagged as they show up in my never-ending “feed”. It seems, on the whole, to be an attempt at an honest conversation about home cooking, although I don’t think we’re quite there yet. I’ve got responses and…
carrot top pesto
My friends, Jen and Pete, have a farm in Tyringham, Massachusetts called Woven Roots Farm. I’ve known them for over a decade and they’ve been farming even longer, but ever since I tasted the first salad they brought to a potluck when our babies were all really babies, it’s been clear to me that their…
einkorn teacake with nectarines and honey
Someday I’m going to start a bakery where all I sell is everyday, unexceptional, nothing special, totally delicious cakes. They’ll mostly be in square pans, and I’ll fill a whole fridge in the kitchen with buttermilk. There will be tea, too, and I’ll open from 2 to 5 so people can come and sit and…
lacto-fermented hot sauce
Last weekend, I got to teach a preservation workshop with Margaret Roach. I loved it–the group was wonderful, we were surrounded by ripe tomatoes, and it all happened against the backdrop of Margaret’s garden, which is a truly inspiring place. It was such a success that we decided to make it the first in a…
summer music
Joey said something last week–that you never know what the summer music will be until the summer’s over. We always end up with summer music, and it’s some cd we actually splurged on at the record store so we could listen to it in the car, or it’s something someone brought over to a party…
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Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 