Why do the mundane and repetitive work of canning food? What are the reasons that make it anything more than a hobby? In our high velocity American culture that values speedy profit at the expense of quality and continuity, we increasingly hear complaints about food. The… Read More
Cherries have dripped from their trees in a wonderful year of harvest. Bings, Rainiers and sour varieties have filled our baskets and pails, processed and preserved in many ways. Here’s a final method for the last of them with sweet, dried Bing cherries for snacking… Read More
Growing up our mother made granola from scratch, and it was so delicious, it seemed to us kids to be a treat rather than standard breakfast. Overnight family hiking trips included her granola, and it not only hit the spot taste-wise but sustained the body for long… Read More
Quiche Lorraine is a defining French dish, in this version made Methow Valley style with our farm fresh eggs, local smoked ham from our butcher extraordinaire at Thomson’s Custom Meats, chèvre feta made by our friends up the road at Sunnypine Farms and a flaky 100% butter… Read More
Rhubarb chopped and frozen from last year’s harvest comes out for its regular rave reviews in this delicious anytime, anywhere recipe. Though one might rightly argue that crisp is designed to be a desert, with sugar content really rather low for treat terms and fruit and oats… Read More
Morning muffins with tangy barb, so easy, so tasty, and they are a joy to make. Speaking on that sentiment, The Joy of Cooking’s opening quote affirms precisely how I feel while baking and writing: “Joy’s soul lies in the doing.” ~ William Shakespeare When the children and… Read More
Introduction of first foods for baby is a delicate endeavor for even the most diligent parents. There are a plethora of opinions and products in our culture, but keeping it simple, all natural and straight from the earth improves focus as a mother and digestion in… Read More
There is maintenance quiche, and then there is quiche of creative proportions. This recipe accomplishes the latter. I’m sure you’ve had one ~ a piece of freshly baked quiche that melds flavors perfectly, a flakey, buttery crust, melting in your mouth, so that one slice… Read More
Action shot: nectar pleases all ages, and adds massive vitamins to the children’s diet, note smile
Rhubarb: how we love thee. You are full of the zing of spring, yet you are humble and hearty. And how underestimated you have been in years past! From early childhood, my mother always made rhubarb sauce (recipe herein), pie, crisps and cobblers and froze… Read More
Soul & Stomach 