Winter is coming. We are already a week into November and the leaves, even this far south in NYS, have finally turned colors right before the wind and rain arrived and are dropping like – leaves. About two weeks ago I received a delivery of a half cord of firewood. I thought at the time that perhaps the sticks were too long for the stove, but paid the man and let it go.
Turns out that much of it was too long for the stove. Most of the pieces were 20” to 24”...
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It’s October – late October – the time of year that Nagle goes fishing for Striped Bass off Long Island. The call came Friday, “I have stripers, come get some …” I got there this morning after a trip to the Hastings Farmers Market to pick up the end of season vegetables. I loaded a cooler with some venison and plowed down to the city.
Nagle gave me a side of stripper and what looks like an equal amount of blue fish. Blue fish is a favorite of mine, but Nagle-caught striper almost str...
Nagle gave me a side of stripper and what looks like an equal amount of blue fish. Blue fish is a favorite of mine, but Nagle-caught striper almost str...
When the family used to more or less move to the island in the summer we had pretty much all of our meals at the dining room table in the sunny front room. The house is built like most old southern farmhouses … four rooms on each floor with a central hall running down the center of both levels. Over time, one of the down stairs rooms has become a kitchen and one of the upstairs rooms has been sub-divided to make room for indoor plumbing. (In my earliest memories, the outhouses were still ...
I frequently complain about the lack of local produce in my old home state of South Carolina, about how a place that once produced some of the finest vegetables in the world and shipped them off to the northeast markets, can’t seem to come up with a tomato grown locally or a cucumber or onion these days because Agribusiness has put the small local producers out of business by selling every kind of formerly local food cheaper than local farmers can produce it.
Cont...
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My dear one brings me all sorts of books to read. Lately she has been supplying me with books about organic farming and out of the way things like ‘fat. A Misunderstood Ingredient’, and ‘Mrs. Whaley’s Kitchen’. A couple of weeks ago she brought home Keith Stewart’s, ‘It’s a Long Way to a Tomato’ and Tim Stark’s ‘Heirloom, Notes From an Accidental Tomato Farmer’. I love both of these books and plan to...
When my child determined that he would attend Evergreen State College in Olympia, Washington we were somewhat distressed by the distance involved, but felt that he had chosen the place and we would do our best to support it. He insisted that, “really, Dad – it’s only a six hour plane ride…”. We decided to make the best of it and having old friends and business associates in Seattle settled on my accompanying him to school with his mother visiting in a few wee
After getting him ther...
After getting him ther...
I recently had occasion to travel with the dog. There were two dogs the last time I wrote about dogs and feeding. One died of a fast moving tumor. This was awful, but he went fast with the assistance of the vet. The loss left us with the original family dog, a small brindle border terrier with bad breath and a goofy, independent personality.
I needed to go to Edisto Island, a trip of many hours, and the dog, Glenner, was a good companion in many respects. While her conve...
I needed to go to Edisto Island, a trip of many hours, and the dog, Glenner, was a good companion in many respects. While her conve...
When Julia Child was a newbie on the television she encouraged the lavish use of butter and other fats. This earned her some high praise and some scorn. Fats were out of fashion and considered dangerous. My own father suffered from coronary artery disease and had been placed on a low fat, low cholesterol diet. Being a physician, he more or less went along with this prescription and when we ate beef it was almost always flank steak. Margarine was substituted for butter an...
The stalls at the farmer’s market are getting bigger each week because they have more and more stuff to sell. Being as how we are in the high season of the farmer’s markets here in the lower Hutson Valley when the produce starts to overwhelm the farmers, the vendors and the consumers the time seemed right for a completely local dinner.
Thirty minutes at the Hastings market provided us with the following; two young chickens fresh from a chicken yard, Several pounds o...
Thirty minutes at the Hastings market provided us with the following; two young chickens fresh from a chicken yard, Several pounds o...
If you have an interest in how the food you eat is grown and processed, especially pork, you will find this link of interest.
I recieved a Googlealert for Evergreen State College, the school my son is going to attend this fall, and it led to this site. It should be of parrticular interest to the porkers.
I recieved a Googlealert for Evergreen State College, the school my son is going to attend this fall, and it led to this site. It should be of parrticular interest to the porkers.
This is a wonderful little book and will prove very useful to anyone who loves oysters. Beware, however, that the recipes can be more than a little vague by the overwritten cook book standards of today. Experience in quantities and amounts will get you through most of the recipes. Some would seem to be divine while others give me pause. "Al Fresco" is an example of the latter.
"String the oysters on a small wire, bent like a hairpin, putting first an oyster then a v...
"String the oysters on a small wire, bent like a hairpin, putting first an oyster then a v...
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