We do tacos a lot. Almost once a week we have some sort of taco on the menu. Fish, “Korean,” chicken salsa, and of course Tex-mex or whatever the typical beefy one is. We used to buy the big M brand at Costco because the…
There just aren’t very many ways to make pie crust. You can make the subtlest of tweaks but honestly, you rarely find enough of a difference in a good, everyday crust to change the taste and texture of sweet or savory pie. What we need…
Fish & Chips conjure up many memories for me. I have a lot of memories of my parents in particular ordering them at places like Dick’s (Spokane) and Zip’s and virtually anywhere they were offered on a menu. We really didn’t go out to eat…
Note: you can now find the complete story and the products at our farm general store, Blacksmith Trading Company. As there has been a whiskey renaissance, a bitters revival also has happened, especially in the past 15 or so years. Pre-prohibition, there were 100’s of…
I have mentioned it before and I will probably always think this way, that in most cases, across multiple cultures, peasant food is the best food. The poor folks have had to do much more with much less and had to find a way to…
A French term most often used in reference to a square or rectangular-shaped serving of food. The term “pavé” translates as “little pavers” or “cobblestone.” The pavé probably also has roots in the gratin, that dish your mother or grandmother or aunt would bring to…
Making pickles is a lot easier than you think. In fact, pickling almost anything is a great, low-cost way to “control” your vegetables (organic, local etc.) without having to drop $12 a jar for the ones at the local Co-Op. I know, I know, we…
Condiments. Some classic. Some random. Probably always rooted in ritual. Like I had mentioned before, my pal Phil and I decided to take on this task for you, God, and country. You might remember our first conversation where we debated the stacking effect, how one…
Reposting this one because we recently did a batch with one of our friends and doubled it so we could have 5, 1 pound bags of Chorizo ready in the freezer at any time! Super easy! A plus for the homemade “bulk” sausage crowd is…
If you have been following, Phil and I have been doing the heavy lifting for you this month in the burger debate that I am sure you are all having somewhere or at some time. Last week we discussed the stacking effect. We covered the…
