Hour of Sour

The following appeared in this month's Food Notes, the e-newsletter published by Edible Michiana (http://ediblemichiana.ediblecommunities.com/newsletter-archive). If you are what you eat, then my current craze for all things sour doesn’t speak well of me. I can’t get enough kraut and pickles (ferment a batch a week, I say!), and lemons and limes go without saying,… Continue reading Hour of Sour

Belated birthday post for the boy

My son's birthday was a couple of weeks ago, and he wanted to do a blog post about the dinner. Oven fries, ready for baking... Burgers, his second-favorite food (pizza takes #1), ready for smashing on the griddle... And at the end of the meal, the Roman-numeraled (because of the classicist mama) gingerbread cake... Let's… Continue reading Belated birthday post for the boy

My Own Private Portlandia – Thanskgiving edition

Tuesday evening I picked up our pasture-raised, heritage (Bourbon Red) turkey from Blackberry Pines Farm, a lovely place run by Jim Ekhardt and Ron Thompson near Pullman, MI. Last time I was out here was a couple of years ago. On that visit, they gave me and my then six-year old son a tour, which… Continue reading My Own Private Portlandia – Thanskgiving edition

Pigging Out

Last Wednesday evening, Chef Brian Polcyn, co-author with Michael Ruhlman of the now nearly biblical volumes on curing meat Salumi and Charcuterie, as well as being a well-known restaurateur, cooking instructor, and now wide-ranging food entrepreneur,  gave a 4+ hour demo class in the theater kitchen at KVCC’s fabulous new culinary school building. In the… Continue reading Pigging Out