whiskblog.com
Whisk: a food blog: Seville Orange Marmalade
http://www.whiskblog.com/2009/03/seville-orange-marmalade.html
Blogging the Art of French Cooking. Tuesdays with Dorie—Coconut Butter Thins. Whisk Wednesdays—Pintade à la Cévenole (Guinea Hen. Tuesdays with Dorie—Blueberry Crumb Cake. 5 Meals in 5 Hours: Sun-dried Tomato Cream Sauce o. 5 Meals in 5 Hours: Lavender and Rosemary Pork Ten. 5 Meals in 5 Hours: Chicken Stir-Fry. 5 Meals in 5 Hours: Shrimp Curry. 5 Meals in 5 Hours: Savory Pot Roast. Whisk Wednesdays—Cailles à la Normande (Quail with. Tuesdays with Dorie—French Yogurt Cake with Marmal. Too busy to blog.
makedelicioushappen.blogspot.com
Make Delicious Happen: February 2011
http://makedelicioushappen.blogspot.com/2011_02_01_archive.html
It's worth the effort! Wednesday, February 2, 2011. Black Cod with Chorizo. The Siskiyou Mountains, with Mt. Shasta in the distance, border Northern California and Southern Oregon. Mt Shasta, beyond the Klamath River entering Yreka. Near Ashland, Oregon produces organic, sustainably-raised, pastured pork. (A wonderful USDA approved product.) Additionally, the ranch raises. Nestled high in the Southern Cascade Mountains, this 440 acre ranch has implemented many benevolent practices to appreciate. Ener...
makedelicioushappen.blogspot.com
Make Delicious Happen: September 2010
http://makedelicioushappen.blogspot.com/2010_09_01_archive.html
It's worth the effort! Sunday, September 26, 2010. The latest outbreak of contaminated chicken eggs from the mass-producing companies owned by Austin "Jack" Decoster is quite pathetic from a cook's perspective, primarily since salmonella is only found on the shells of eggs. This failure in our food security system is no different from the E. coli. Is quite helpful in understanding the shelf lives of foods.). I had only retrieved 6 carcasses, where were the others? The nameless 'Mother Hen.'. Pasta making...
makedelicioushappen.blogspot.com
Make Delicious Happen: April 2010
http://makedelicioushappen.blogspot.com/2010_04_01_archive.html
It's worth the effort! Friday, April 30, 2010. Wyoming has four seasons each year: Almost Winter, Winter, Still Winter, and Construction. We are currently in the "still winter" season as a late spring snow storm has settled in with a windy fury. After a while, it starts to feel like you are stuck in a dishwasher. 5 Rhode Island Reds. Posted by John Biles. Links to this post. Thursday, April 29, 2010. I have noticed a very floral sweetness from the addition of the Agave nectar which will compliment this l...
makedelicioushappen.blogspot.com
Make Delicious Happen: Venison Pastrami Reuben
http://makedelicioushappen.blogspot.com/2010/11/venison-pastrami-reuben.html
It's worth the effort! Friday, November 5, 2010. Large group of grazing mule deer in the distance. Venison is readily available in Wyoming this time of the year. There are so many deer that the cops are allowed to kill more than 75 deer within residential city limits. "Put an orange collar on Fido, the 'Good Ol' Boys' are hunting with handguns! Unfortunately, the deer are more comfortable in town than they are in. Because of the pressure. The annual hordes of hunters place upon the animals. Also,. Ightly...
makedelicioushappen.blogspot.com
Make Delicious Happen: November 2010
http://makedelicioushappen.blogspot.com/2010_11_01_archive.html
It's worth the effort! Tuesday, November 23, 2010. Roasted Chicken, Biscuits and Gravy. Four small cottonwood trees, cut and stacked, seasoning for future use. The log cabin is a bastion of warmth along. The cold waters of Clear Creek. The chicken is seasoned with salt, black pepper and a blend of ground spices including cumin, paprika, coriander, red chili pepper, onion, garlic, and dried cilantro. The Spice Hunter makes a wonderful salt-free spice blend called. From the editors of Cook's Illustrated.
makedelicioushappen.blogspot.com
Make Delicious Happen: Hanger Steak with Fries
http://makedelicioushappen.blogspot.com/2011/07/hanger-steak-with-fries.html
It's worth the effort! Wednesday, July 6, 2011. Hanger Steak with Fries. Don't worry, I'm okay. I think. Perhaps I should begin with an explanation. I know that I should. Apologize for my absence from this blog, but I do not feel sorry. The fact is, I have had a lot on my plate. I was recently hired as the chef of a new business and bought a house all in the same week! Since my last post, I continued to work at the Ashland Food Co-Operative. Bud loves our new home, especially. 2 cloves garlic, shaved thin.
makedelicioushappen.blogspot.com
Make Delicious Happen: Beet Salad
http://makedelicioushappen.blogspot.com/2011/01/beet-salad.html
It's worth the effort! Saturday, January 1, 2011. Fog sets on snow-speckled mountains surrounding pear orchards in the Rogue Valley. Joel Salatin, of Polyface Farms. The food industry has, at long last, slowly turned a marketable corner down the road of limitless opportunity, cobbled with free resources, and gas lit by no-impact righteousness (at least within most of Europe, coastal United States, Asia and Australia; basically anywhere with a conscientious population.) Standing Stone Brewing Company.
makedelicioushappen.blogspot.com
Make Delicious Happen: June 2010
http://makedelicioushappen.blogspot.com/2010_06_01_archive.html
It's worth the effort! Thursday, June 24, 2010. A few days ago I noticed the thermometer read 92°F in the shade. Finally, summer has arrived! Our garden is approximately 40 feet wide and 20 feet long, consisting of almost 30 different vegetable species. Here is a diagram of the layout:. As well as a key for deciphering my funny characters). Other than our main garden area and tomato beds near the deck, we are also growing:. Beans need a strong support to grow upon. Carrots prefer sandy soil. Photography ...
makedelicioushappen.blogspot.com
Make Delicious Happen: October 2010
http://makedelicioushappen.blogspot.com/2010_10_01_archive.html
It's worth the effort! Saturday, October 30, 2010. Buttercup Tart with Cardamom-Maple Ice Cream. Sweet decadence has been haunting me as of late. Ever since these goblin colored beauties entered the house I have pondered their aptly given name in reference to what I would create from them. Hmmm, buttercup . . . And yes, I am. A cookbook from the editors of Cook's Illustrated. A small, 1 1/2 quart ice cream maker. Tart Dough (pate sucree). 12 1/2 oz A.P. Flour. Cream the butter and sugar 'till smooth.
