Potato Salad My Way

This is my favorite way to make potato salad. I know I break the rules by dicing the potatoes before cooking them, but really, why should I mangle a soft, warm, potato when I can get that step cleanly done before the cooking? It makes more sense to me.  Be sure to read through the entire recipe before starting, so you can gather together your ingredients and equipment.  Hope you like this! Continue reading “Potato Salad My Way”

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Caribou Country Chamomile Wine

Making your own wine at home can be either intimidating or lots of fun. I like to make wine and I like to have fun. Most of the recipes and instructions on the internet are intimidating AND confusing.  And they try to convince you everything has to be perfect, and you have to use that floating thermometer thingydoodle to get your alcohol level just right.  Here’s a secret. I can’t get my floating thermometer thingydoodle to even float, not even a little, it just drops like an ironclad and doesn’t tell me anything useful. *whispers* So I stopped using it completely. Continue reading “Caribou Country Chamomile Wine”

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The Life Cycle of a Loaf of Bread


Bread Basket
Yummy Fresh Bread

Life Stage One: Fresh bread!
It doesn’t matter what type of bread it is, as long as it’s a loaf you love. Around this house, we always have a loaf of classic soft white bread, perfect for peanut butter and jelly sammiches. But I’m also madly in love with dark, hearty, cracked-grain breads, especially when toasted, buttered and heaped with smooshed avocado. That’s my notion of perfection, but I digress. I also enjoy baking sourdough bread. My method is very similar to this: Sourdough Bread from Potato Flake Starter.

Continue reading “The Life Cycle of a Loaf of Bread”

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Misrembered Quasi Italian Peruvian Salsa

Misremembered SalsaA million years ago, I enjoyed a ‘Peruvian Salsa’ as made by an Italian. Long story. I loved the stuff! I’ve held it in my memory for many years, and never wrote it down till right now.  I’m sure it’s warped a lot being stored in my brain so long. My brain does that to things.


(Measurements do not need to be exact. Adjust to your liking.)

1 Cup finely chopped red onion
3 Cloves finely chopped garlic
2 Tbsp oregano (chopped fresh leaves if possible)
1/2 Cup olive oil
1/2 Cup red wine vinegar
1 Lime – juiced
Approx. 1 Tbsp Ground fresh pepper

Combine everything in a container with a tight fitting lid. Refrigerate a few days. Let it warm to room temperature so the olive oil smooths out, and enjoy!

UPDATE! After hearing from the daughter of the one who taught me this recipe, I am corrected. GET THESE PEPPERS.  She says, “Its only red onion, small amount of garlic, toreador chili peppers, a splash of the pepper juice, wine vinegar, and oil but only a little oil. Love this stuff.”



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Sweet and Spicy Pickled Beets

Yum. Beets.

If you’ve known me for over fifteen minutes, you know I have earthmomma tendencies and like to grow or forage as much of my own food as possible, and love crazy bouts of Kitchen Therapy. At this time of year, I’m totally into my baby beets!  I have no disdain for biggie beets, but I do like growing the smaller ones.  I love them boiled and served with butter, salt and pepper, but I know most people are more familiar with beets as a pickled product. I love them pickled too, and here’s my favorite recipe. It is not for wimps. This recipe brings beets to a stage of singing and dancing Rockette-style across your kitchen counter, so brace for a dose of vegetable attitude.

8 medium or 10 petite fresh beets, scrubbed till the skin is nearly gone (trust me. They are often impossible to peel when they are petite, and you are NOT going to die from eating a bit of skin. So clean it up and get on with your life.) Leave the roots and tops on so the bleedy insides don’t, well, bleed too much. SAVE THE BEET GREENS. Simmer them in a saucepan with a half cup of water, then eat with butter and salt and pepper. Beet greens are so GOOD for you.  PS: Do the same with your radish greens. While you are at it, if you find purslane growing in your garden, acknowledge that it’s a weed but ALSO acknowledge that its totally edible and full of Omega 3 fatty acids, which are astoundingly good for you.  EAT ALL THE PURSLANE.

Wait… I’ve digressed.  But I hope you paid attention. Now… the beet goes on.

Here’s the rest of the ingredients for Sweet and Spicy Pickled Beets.

2 cups sugar
2 cups cider vinegar
2 cups water
1-1/2 teaspoons salt
2 cinnamon sticks
1 tablespoon whole allspice
1 teaspoon yellow mustard seeds
1 teaspoon black peppercorns
1/2 teaspoon whole cloves
1 teaspoon dill seeds
1/2 teaspoon hot pepper flakes

Put your beets in a large pot and add enough cold water to really submerge them. Bring to a boil, then turn heat down to maintain a slow boil. Cook until beets are tender when pierced with a fork, about 40 minutes. Pour water off and let beets cool. If the skins wanna come off, let them. If they are fighting the process, cut away any thick, gnarly skin and leave the rest in peace. Just like potatoes, the skins do contain a lot of the good healthy vitamins. After pondering the skin and dealing or not dealing with it, slice the beets sorta thinly, to a thickness you would enjoy eating. THIS IS NOT ROCKET SCIENCE PEOPLE.  Make them whatever is personally yummy for you. The Beet Abides.

Place the sugar, cider vinegar, water, salt, and spices in a smaller saucepan. Bring to a boil and simmer for 15 minutes. Pour this pickling liquid into a large glass jar (1.5 liter or 1/2 gallon), add the sliced beets, cover with a lid and refrigerate. Let the beets sit at least a week before tasting.

Yield =  approximately 3 quarts

If you like pickled hard-boiled eggs, add them into the liquid, but use them quickly;  within 2 or 3 days or you will be eating rubber eggs. Food should never be bouncy unless it is Jell-O.

The pickling juice will keep a while. You can keep adding and enjoying beets and eggs to it for up to six months, if it’s kept refrigerated. But I’m betting you’ll use up the juice well before that if you keep it active.

Feel free to comment and tell me that you will be eating purslane from now on. 🙂 Oh, and pickled beets too, of course!


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