I originally called this, “Oyster Mushroom Jam”. Predictably, people went a little nuts. “Eewww! Oysters in jam???” No. I used the variety of mushroom called oyster. They look like this: While slightly sweet from the small amount of honey, this is more of a savory, tangy condiment that’s meant as a topping or…
preserving
Roasting Peppers For Now and Later – A Tutorial
Sweet bell peppers in all sorts of jewel-like colors from green to yellow to orange to red to chocolate and purple. Fiery jalapeños and serranos, fruity and spicy Hatch chiles and banana peppers, mild Cubanelles, and everything in between, above and below on the Scoville Scale. They’re calling your name. You picked a peck…
A Chicken’s Tale: One More Use for the Humble Sandwich Bag
So, Mike and I came home from Eat Write Retreat with a renewed enthusiasm for this blog and food in general. And an empty refrigerator. Since we’re due to go away for another week in a few days, and yet again just a couple of days after returning from that one, fridge restocking has…