From the category archives:

Misc

A Special Guest

by Talley and Beryl

in Misc

We’ve been storing some apples and pears on our back porch, and a few days ago we discovered some mysterious bite marks on a couple of the apples. Beryl was convinced the marks were made by a bird, and I suggested it must have been a raccoon. Last night, we were both proven wrong when […]

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The Garlic Tasting

by Talley and Beryl

in Methods,Misc

After leaving the farm of our neighbors Gwen and Fred (generous benefactors of the apples used to make last week’s tart), we went to Gwen’s son Sam and daughter-in-law Sue’s place.  In addition to pigs and pears, Sam grew garlic this year. LOADS of garlic.  Different cultivars, different colors, different names and, we wondered, different […]

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It is apple season in Washington.  This year, Washington produced over 5.5 billion pounds of apples.  Billion with a “B”.  That means that millions and millions of apples have been flooding into the farmers’ markets and stores, and dozens and dozens have landed in our kitchen.  The apples that we have in our kitchen did […]

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Horseradish

by Talley

in Methods,Science

Horseradish is one of those flavors that evokes a strongly polar emotional response in people. There is nothing mild or subtle about it: it’s abrasive, and you either love that or you don’t. Given how easy it is to prepare horseradish, it surprises me that those who do love it rarely prepare their own. This […]

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Until this past year, my homemade French fries had never quite hit the mark. It seems so simple, and it is very simple, but somehow, my fries never approached the divine fries that I’ve gotten at some of my favorite restaurants (the fries at Schultzy’s come to mind, for those in Seattle). They’ve been edible, […]

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These cookies are adapted from a recipe in Shirley O. Corriher’s BakeWise: The Hows and Whys of Successful Baking. Ms. Corriher went to college at Vanderbilt for chemistry but rather than going into academic research, she set herself to understanding and elucidating the hows and whys of cooking and baking. She wrote a James Beard […]

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We are continuing to work our way through our crop of monster zucchinis. One of the ideas we mentioned last week was to make a lasagna where zucchini took the place of the pasta. This week we got around to trying it. Now, I love pasta–a lot–so the idea of a lasagna without the pasta […]

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Early this spring, I begged Beryl to plant a couple warm climate plants like peppers and eggplants. She tried to convince me that ours is not a warm climate and they would probably just take up space, but I insisted that she try (I wanted to see what would happen). She eventually consented and planted […]

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Our zucchini plant continues to produce bountiful and frightfully large zucchinis, firmly securing its place as the star of the season in our garden. Yesterday as we were leaving the house for work, we noticed two monstrous zucchinis that, if we’re not mistaken, were just little babies last week. People complain about large zucchinis, but […]

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Beryl and I have been getting a CSA box from the good people at Local Roots Farm this summer. Each Tuesday we pick up a big box and digging into it feels a bit like Christmas. We can usually count on some lettuce, but the rest of the box is a surprise. We’ve gotten purslane, […]

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