Category Archives: Cooking-Roasting Tips

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

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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

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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

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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

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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

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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

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Out of the Oven Today

After five hours in the oven at just 190ºF, and a short time under the broiler to brown the skin, here is the result – a juicy, tender roasted bird. This is real slow food, and worth the nearly half … Continue reading

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