cooking
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The garlic harvest is finalized. I have been using it all along, yet the crop has been cured, trimmed, and sorted into three types, from left to right, storage, immediate kitchen use, and seed for next year. I am satisfied with the return on investment. Immediate kitchen use means the heads are much smaller than… Read more
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It rained all day Tuesday and the ground is still wet. The background color of foliage changed from green to brown, yellow, and red. Vegetables are still coming from the garden, yet not for long. Fall is upon us. Read more
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In an effort to extend the life of too many eggplants, I quartered a baking sheet full of them to roast. This kept well in the refrigerator, yet was reaching the end of the line. I decided to use it all in a casserole made with tomatoes, rice, and other vegetables. It came out well,… Read more
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The last leg of my summer reorganization is about scheduling time so I get the most important things done. I don’t want to be a slave to a to-do list, yet there are things I want to accomplish in life. Importantly, these are my book A Working Life, reducing the number of possessions, and helping… Read more
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It began with the first wave of tomato harvest. Because of the rain, a number of themburst their seams. I only knew to cut off the bad spots and store them in a stainless steel mixing bowl with a dinner plate as a lid. I put the bowl in the refrigerator overnight. Read more
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Sometimes things come together in a positive manner. Read more
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Midsummer is a time to make garden soup. I cleared the kitchen counter and searched the refrigerator for ingredients, then lined everything up in a neat pile to the right of cutting board. I already made vegetable broth from turnip greens, so I got the large pitcher from the door of the refrigerator, along with… Read more
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Using a large language model chatbot for cooking strips away a layer of emotional attachment to food, leaving chemistry and physics behind. Sometimes a cook wants that. In the chat box, I listed all the fresh garden vegetables in the kitchen with a question of what to make with them. Within seconds, the machine responded:… Read more
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My spring ritual of replenishing the shelf of vegetable broth is comforting. I enjoy lining up the quart jars on the shelf, and being able to take one from to make rice or soup. The annual process results in never running out. This year I changed the varieties of greens and the amount and mixture… Read more
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In early Spring I inventoried frozen leafy green vegetables. A lot remained from last year. That prompted me to use some of the collards, so I came up with a collards and white bean dish that was satisfying and used up two quart bags. Here is how I made it. Unnamed Collards and White Beans… Read more
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