Carri's-Yule-Log

  Carri Thurman has been a friend since she traveled from her home in Homer, Alaska, to visit her fellow Homerian, Daniel Coyle, an author and journalist who’d moved to Cleveland with his Cleveland-born wife—bless you, Dan! (His last book, The Talent Code, is a fascinating look at how talent is developed.) Carri runs Two Sisters Bakery in Homer, and she offers here some fabulous confections for the holidays, right up our alley—proving once again that chocolate, like life, is better with bacon. Thanks for sharing, Carri, and for all the helpful step-by-step pix! —MR   by Carri Thurman “Winter is not a season, it is an occupation.”—Sinclair Lewis Does it get dark there? It’s a question we get a lot this far north. And Yes, Dorothy, it does get dark. Quite dark. Here in the South Central region Read On »

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2x-Farm-photos

The following post by my fellow writer and former neighbor, Kristin Ohlson, is in honor of World Soil Day. Kristin argues in her excellent book, The Soil Will Save Us, how important it is to think of our soil as a living thing, which it is—healthy soil teems with life. She compares it to a coral reef in her book, and rightly so, as she elaborates in this short post.—M.R.   by Kristin Ohlson I was visiting a friend in New Jersey’s bucolic countryside—no, not an oxymoron. Knowing my fondness for farms, he took me down the road to visit Bobby, the man who sells him eggs. We soon stood on a windy hilltop near Bobby’s home, surrounded by fields in which feathery green lines of wheat radiated into the distance separated by bare lanes of Read On »

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Pickled Rhubarb and spruce tips with fresh Sorrel makes a light and bright summer palate cleanser.

The rhubarb and spruce tip pickles in the photo above (and post below) by Carri Thurman, baker and chef at Two Sisters Bakery in Homer, Alaska, make, she says, a refreshing palate cleanser. I knew you could pickle rhubarb. I didn’t know you could eat pine needles for pleasure. Below, how a chance phone call and a culinary curiosity resulted in an intriguing preparation (and a solid all-purpose vinegar-based pickling ratio).—M.R. by Carri Thurman It has been unsettlingly sunny and warm this spring here in Alaska, but thanks to the still cool nights the season is lingering a little later here than down south—or “Outside,” as we like to call it. This gives us a little more time to capture nature’s emerging bounty before it fades into the true heat of summer. One recent sunny day I arrived Read On »

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real-farmer@1020

I can’t remember how I stumbled on Kasha Bialas’s blog The Farm Girl Cooks, but I know I was immediately charmed by her photography and the clear integrity of her words about life on a working, small-scale farm, Bialas Farms, about 70 miles north of New York City. I asked her if she had anything she wanted to say on my site about the work. It turns out she did, about farm size, farm income, farm work, and what she would like you to know about buying from local farmers.—M.R.   By Kasha Bialas   I was raised on our 55-acre Orange County, NY, vegetable farm, as my father was before me, and as I’m raising my son now. Our family has owned and operated this business for 75 years. Sure, it sounds romantic, but it’s Read On »

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MELT_chocolate_pasta

When I was in San Francisco promoting Egg, my friend Stephanie Stiavetti, who writes The Culinary Life (see current post, 5/23, on making your own ricotta from an interesting new book, One-Hour Cheese), took me for a fab meal at State Bird Provisions. We walked through the lovely Pacific Heights after, and I kept on walking to my hotel through the Tenderloin. I have never been accosted by so many beggars. (What are they thinking?) I wrote the introduction to the book she mentions below with gladness; I’d never thought to elevate the American classic by using great American cheeses. The below recipe takes Mac and Cheese to a new level (and for those in my neck of the woods, Ohio, feel free to substitute Mackenzie Creamery goat cheese instead of the Bucherondin).—M.R. by Stephanie Read On »

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