littlecomptonmornings.blogspot.com
Little Compton Mornings: Back in LC: Buttermilk III
http://littlecomptonmornings.blogspot.com/2015/06/back-in-lc-buttermilk-iii.html
Sunday, June 28, 2015. Back in LC: Buttermilk III. Actually, I’ve been back in Rhode Island. For just over a month now, but just got down to LC, where thoughts turn to baking and guilt about my on-life-support blog. A few friends from here have mentioned it, subtly (as in, “I haven’t seen the blog in a while”) or not so subtly (“Are you going to do the blog now that you’re here? 8221;). So here I am, sending this out to my few but fierce believers, after a month lolling about like a slug. By now you know...
littlecomptonmornings.blogspot.com
Little Compton Mornings: Mint
http://littlecomptonmornings.blogspot.com/2008/06/mint.html
Sunday, June 15, 2008. Though the botanical family Lamiaceae. The famous spring asparagus. Goes nicely with mint. Mint’s refreshing, astringent qualities balance the grassy taste of asparagus and adds range to its somewhat limited profile. Pasta with Asparagus and Mint. Pasta makes for a surprisingly light meal in unseasonably warm weather. The secret is to barely dress it. Serves 2. 3 strips smoky bacon. 189; medium onion. 189; lb medium-thin asparagus, or about 14 spears. Salt, freshly ground pepper.
littlecomptonmornings.blogspot.com
Little Compton Mornings: The Great Jonnycake Debate, Part I: Thick
http://littlecomptonmornings.blogspot.com/2008/03/great-jonnycake-debate-part-i-thick.html
Sunday, March 30, 2008. The Great Jonnycake Debate, Part I: Thick. Now that we have our syrup. It seems the time may be right to have a conversation about that touchy subject, the jonnycake. Not a national conversation- jonnycakes, after all, are native to Rhode Island and so the issue is deeply local—but a political football nevertheless. The crux of the matter is: thick, or thin? To this day, that meal is a vivid taste and personal memory. I suppose you could say it made me a Rhode Islander. Century gr...
littlecomptonmornings.blogspot.com
Little Compton Mornings: Freshly Dug New Potatoes: Pommes Perfection
http://littlecomptonmornings.blogspot.com/2007/08/freshly-dug-new-potatoes-pommes.html
Friday, August 3, 2007. Freshly Dug New Potatoes: Pommes Perfection. The coastal areas of. Are blooming with potato plants right now, and the first early potatoes are coming to the roadside stands. Down the street, my former neighbors at. Potatoes and a red variety; their Yukon Golds are on their way. Except in the literal sense, their appearance is no small potatoes. A potato fresh from the ground is one of the very best, maybe the. Patience, French fries, or if not, sautéed potatoes with roasted garlic...
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Little Compton Mornings: Desert Strawberries
http://littlecomptonmornings.blogspot.com/2012/06/desert-strawberries.html
Saturday, June 9, 2012. The berries were from Yuma, of western movie fame. You may remember from seeing either the old. Version of 3:10 to Yuma. And they were cheap: a nostalgic, like the berries themselves, $2.50 a pint. Had I not been on my way out of town, I would have bought tons and made jam. I bought only two pints, promptly ate one out of hand, dipping a few in heavy cream and demerara sugar, and, after briefly considering marinating them for one of my favorite quick desserts. MORE of those Gorgeo...
littlecomptonmornings.blogspot.com
Little Compton Mornings: August Corn: Phase I, Corn Off the Cob
http://littlecomptonmornings.blogspot.com/2007/08/august-corn-phase-i-corn-off-cob.html
Sunday, August 26, 2007. August Corn: Phase I, Corn Off the Cob. What’s great about living in a corn-growing area is that you get to sample a good dozen or so varieties over the course of a summer. And because farmers like to mix it up and try new ones, keeping stand-bys and experimenting at the margin with the growing and market qualities of others, over the course of a few years you may get to sample 20 or more. My old neighbor Coll Walker. To cut corn off the cob:. To make creamy sautéed corn:. 2 tea ...
littlecomptonmornings.blogspot.com
Little Compton Mornings: Grass-fed Beef: Sustainable and Satisfying
http://littlecomptonmornings.blogspot.com/2007/10/grass-fed-beef-sustainable-and.html
Saturday, October 20, 2007. Grass-fed Beef: Sustainable and Satisfying. When I moved back to Rhode Island from Philly in 2006, one of the things I was worried about was: will I be able to get grass-fed beef? Not to worry. Turns out that Don and Heather Minto of Watson Farm in Jamestown have been raising grass-fed animals since 1980. So that they are always eating new, nutrient-rich grass, and the pastures they’ve eaten on can recover for a future, high-quality feeding. The combination of attractive econo...
littlecomptonmornings.blogspot.com
Little Compton Mornings: Pie: Buttermilk, Blackberries, Birthday
http://littlecomptonmornings.blogspot.com/2012/09/pie-buttermilk-blackberries-birthday.html
Sunday, September 2, 2012. Pie: Buttermilk, Blackberries, Birthday. For those of you who are surprised to see a post from me now that school has started and I have even warned of my hibernatory hiatus from these pages, don’t get too excited, or expect me back anytime soon. I started this post a month ago. My pie—my birthday pie! For black walnut cake, for chiles rellenos. And a few others. I’m not really sure, but I am. Is the butterless attempt; the one with raspberries. Is the “correct” one. The baking...
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Little Compton Mornings: Commemorating the Revolution: Radical Preserving (An Introduction)
http://littlecomptonmornings.blogspot.com/2007/07/commemorating-revolution-radical.html
Wednesday, July 4, 2007. Commemorating the Revolution: Radical Preserving (An Introduction). For today, I was going to talk about the traditional. Of July dinner. Though nowadays people have burgers and hotdogs and chorizo, or steamers and lobster, there was a time when the 4. Where “ the shot heard round the world. 8221; was fired “ by the rude bridge that arched the flood. 8221; By a farmer, appropriately. Preserving is something I love to do, but in my own- I like to think well-reasoned- way. I ha...
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