Y’all know I like to keep things as simple and confusion-free in the kitchen as possible. I even wrote cookbooks surrounding the idea that all you need for good food is good ingredients, some cast-iron, and a good knife and cutting board. So I wrote an article for the Plan to Eat blog that details…
We started packing and sorting this weekend. We’ve been sorting and purging all summer long, thankfully, or our day of doing so yesterday wouldn’t have even made a dent. Our sofa is covered in the "get rid of" pile and the sofa itself will be sold soon as well. Looking around at our living room…
A few people have asked me exactly how I make my lacto-fermented pickles. I haven’t really shared a recipe because I don’t actually use one. I use a method instead. You see, when I first started making ferments I was totally obsessed with exact recipes. I was still in the pasteurized mentality and the thought…
This week in my kitchen I am… Awaiting my 30 pound peach order and wondering how much will actually get preserved when they are unbelievably tasty fresh. Debating whether or not to can some tomato sauce for winter when we will be playing a tight game of tetris as it is for moving. Happy to…
