My First Refrigerator Pickles

June 23, 2014
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Last weekend I found myself with a couple of pounds of cucumbers from the garden, both the standard green kirby kind and those of the lemon cucumber variety. There was no way we were going to be able to eat all of them before they got soft and wrinkled, and I’d already given away several, […]

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How To Make Vegetable Stock

June 17, 2014
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In previous posts we’ve talked about the basics of making any kind of homemade stock, learned how to make chicken stock and veal/beef stock and now it’s time to look at making a vegetable stock. While vegetable stock may not have some of the “body” of a stock made with bones, it can still add […]

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The Sacred Valley- A Pisco Cocktail

June 14, 2014
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My husband and I recently spent nine days in Peru, our first time to that country and our first trip to South America. This visit marked our travels to our 6th continent (someday Antarctica, someday…). We had a fantastic time exploring the Inca ruins of the Sacred Valley, including the incomparable Machu Picchu and wandering the streets […]

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Soft Shell Crab Piccata Plus How To Clean Soft Shell Crabs

May 17, 2014
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Friends, we’re now in soft shell crab season, which typically runs late April through September. The season seems to have started late this year, but with the weird weather all over the country, that’s not surprising. Soft Shell Crab Primer: Just what are soft shell crabs you ask? Soft shells are Blue Crabs which have molted […]

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Ahi Tuna Crudo with Sweet Soy, Wasabi and Cucumber

May 10, 2014
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Since the first human caught a fish and realized it was edible, people have had to figure out how to eat it now and how preserve the delicate flesh for eating later.  Smoking, drying, or curing (and sometimes all three) were used to by migrating tribes as a means to carry their bounty with them.  […]

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How To Make Veal Stock

May 3, 2014
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In a previous post featured Stocks 101, all about the ease, affordability and impact of making a great stock from scratch. Since we’ve already covered making a chicken stock, the next stock in your repertoire should be a beef or veal stock. Everyone should make a true veal stock at least once to experience the wonder […]

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