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Category Archives: Cooking-Roasting Tips
Pure Soy Milk
I received the OK from the Washington State Department of Agriculture to sell my soy milk. I’ve looked at the soy milks sold in grocery stores including stores like the Skagit Valley Food Coop and Community Food Co-op in Bellingham, … Continue reading
Peanut Butter-Miso Soup for Winter
Happiness is a basket of eggs. Hens laying eggs again is a sure sign that spring is just around the corner. While we wait for spring to arrive, a good way to warm your heart on a cold day is … Continue reading
Posted in Cooking-Roasting Tips
2 Comments
Close to Perfect
I had a feeling this loaf was going to be good. Relaxation is the main ingredient for making bread. After mixing flour from Skagit grown wheat with water and salt, I let the dough relax for twelve hours, folding it … Continue reading
Slow Food – Dinner Eight Months in the Making
It takes a long time to make a sumptuous winter dinner. After growing slowly for eight months, the end has come for this rooster. Yes, it’s sad, but he did have a wonderful childhood, raised by a mother who cared … Continue reading
Posted in Cooking-Roasting Tips
2 Comments
Softening the Edges
Ever notice when you cut raw potatoes how sharp the edges are? If you’re cooking for someone you love, take a minute or two to do something about those edges. Do you really want to serve them sharp-edged potatoes? Before … Continue reading
Posted in About My Chickens, Cooking-Roasting Tips, Recipes
Tagged 肉じゃが, niku-jyaga, softening potato edges
1 Comment
Supper Is Served – Very Slowly
Slow food, we read about it often. This is what slow food looks like. First it takes five to six months for the rooster to grow. You won’t find chicken like this in any store. As this is a bird … Continue reading
Posted in About My Chickens, Cooking-Roasting Tips
Tagged roasting a rooster, slow food
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Why Is Mayonnaise White?
When I see mayonnaise in the store, I always wonder why it is so white. The typical recipe for mayonnaise starts with egg yolks, adds vinegar or lemon juice, salt, pepper, mustard (I prefer to use ground mustard seeds). After … Continue reading
