Harvest time ~ busy and abundant are the key words of these weeks. The canner and dehydrator fill up every day. Trees and gardens overflow as the days grow shorter. The sun’s giving us the hard working energy we need for high gear preservation of… Read More
It’s like a bit of cherry pie in every bite. Jam on toast has never tasted closer to the well loved desert. And this canning jam is easy as pie, even for the novice canner. Unlike the sweeter varieties, sour cherries are a breeze to pit.… Read More
This is the first of three recipes utilizing the year’s bounty of cherry goodness. The spring came early, spared us frosts that devastated last year’s harvest, and blessed us with abundance. Now is the time to preserve, bake and cook up the cherries. This recipe recommends… Read More
The savory winter roast ~ can you be topped? According to the teenage boys who shoveled out our snow socked driveway, there is no beating this recipe. Of course there are many versions and methods of the chuck roast, but this recipe received its honing from years of many… Read More
South Philadelphia, home of Pat’s King of Steaks, originator of the cheesesteak in 1930. I lived within blocks of Pat’s, and it’s rival Geno’s right across the street, for a good 2 years while in graduate school, and the cult following around the sandwich did not… Read More
Soul & Stomach 