recipes
truffle popcorn.
We make jokes about our chickens eating fennel; we jokingly call it ‘chicken crack’. It isn’t a pleasant term, perhaps, but it aptly captures the chicken’s crazy frenzy when fennel comes knocking. We will put in a nub of fennel into a pile of old lettuce and bread, watermelon peels and corn husks. And they find the fennel: quickly. And then they run around like… oh boy: a chicken… [more]
Cherry Almond mini muffins.
On our humble little urban farm we have a very, VERY large cherry tree. I gaze upon it frequently. Because it is so large—and hasn’t been pruned in many, many years—we cannot even reach the lowest branches with a standard ladder. (Ah: now ‘cherry picker’ makes so much sense!).
When we moved in, I had no idea what type of cherries were going to dangle from its branches. Until… [more]
Sausage stuffed Bell Peppers.
Now that I teach classes on my [under construction] urban farm, I have a built-in excuse to play with seasonal produce. I recently had a group of women choose the ‘seasonal class’ which roughly translates to: what is piled high at nearby farmer’s markets? And quintessentially: what amount of fun can we have with these ingredients? My goal is to take unusual ingredients—such as zucchini flowers, ramps or garlic… [more]
basil simple syrup.
It’s like neon green on your plate and screams ‘fanciful.’ Yet, as with many of my kitchen ploys: basil simple syrup is quick & easy to make. Why bother? Basil syrup is brilliant on macerated strawberries or strawberry shortcake, and with any cobbler: maybe peach or plum? My sons use it for Italian sodas. They drink Mint Italian sodas—so why not Basil?
BTW: this syrup is not super thick,… [more]
arborio rice pudding
Though I have seen rice pudding with long-grain and basmati rice, I am committed to this arborio version. Just try it… you will know why.
I have to say, after dipping my spoon a few-too-many-times into this dreamy pudding, the nostalgia hit me. My grandmother (who incidentally also loved canning, gardens, hummingbirds and apparently dreamy pudding) used to make a creamy rice for Sunday dinners. It wasn’t made with… [more]
feta beet salad with fig sherry vinaigrette.
I love having a go-to salad. What is yours? For the last year mine has been: tuna with arugula, olive oil and balsamic glaze, Parmesan and a few good grinds of pepper. Why I love it: it’s a combination of my favorite greens and healthy tuna—and a reminder of our year abroad in Florence, Italy. The tuna arugula salad has Tuscany written all over it… [more]
feta blue cheese spread with sweet wine reduction and pistachios…
Got your attention? This is one of those examples where I dine out, love the flavor of something and try to get the deep dive on ingredients. Will you ask the chef please? [So I can recreate it at home]?
We have been home from our ‘year abroad’ for nearly a year. Last year, we left on May 18. Forever an anniversary of one of our greatest… [more]
Fancy, summer water.
In my mind I hear the comedian, Jim Gaffigan (our family favorite) joking about ‘bottled’ water: ‘It’s more watery than regular water’ he remarks, as he forks over well-earned money for this bottled novelty. We mention him often in our day-to-day conversations, whether it is because we are eating bacon (yet again), cracking up about hot pockets or camping.
Comedy is always welcome; we are… [more]





















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