{Our Right Now}

xylophone cherry tree

chive blossoms

miles on his bike


pork belly and slaw

* The garden is beginning to sprout. I was sure I had planted too early, and perhaps I did for a few plants, but my radishes, arugula, beets and chard have all risen above ground so I have hope that the rest will do the same.

* We built an outdoor xylophone. We’re in the process of building many more and will share details on how you can get one soon.

* The chive blossoms are almost here! Last year I made chive blossom vinegar and plan to do the same again this Spring. It has a subtle chive taste, but most of all the champagne vinegar with chive blossoms just looks gorgeous in a nice bottle.

* Pork belly confit. Need I say more? I took a page out of Charcuterie and spent a few days making Le Pichet’s pork belly confit. I served it alongside a very spring slaw of asparagus, fennel and radishes. Delicious.

* The littles are enjoying the sun. Today we dipped our toes at Point no Point… it was perfect. We are loving it here in Kingston. <3 <3

This happened yesterday…

This happened yesterday…

2013: The year of food writing

I have declared 2013 my year of reading on food, including books ranging from technique to foraging. So far I have read through “Charcuterie” by Michael Ruhlman, Brian Polcyn and Thomas Keller, “At the Kitchen Table” by local Greg Atkinson and “Making Artisan Pasta” by Aliza Greene. I am currently making my way through “Fat of the Land” by Langdon Cook.

Greg Atkinson’s writing inspires me to make the most out of all my culinary experiences from visits with friends over chips and salsa to lengthy dinners with family. Reading about his time spent collecting oysters just off Bainbridge and Solstice traditions with his family warms my heart. And his recipe for shortcakes with strawberries sure doesn’t cause any strife in this house.

I have a date planned with a local deli, Hitchcock, to ask a million questions and to source some necessary tools to begin my journey into charcuterie. I do believe pork belly confit might be the first thing that happens in my kitchen, quickly followed by pancetta and various sausages. This book is rocking my world.

My awesome mom gifted me an Atlas pasta machine for my birthday along with Aliza Greene’s “Making Artisan Pasta”. The photo of asparagus, beet, chocolate, squid ink, saffron and lemon pepper pasta makes my mouth water. To see such an array of colors all come from homemade pasta is striking. We all strive to have plates full of a rainbow of food… to do this with pasta alone is impressive. I have a hunch I’ll be making some chocolate pasta with homemade ice cream this valentine’s day.

Charcuterie        At the Kitchen Table

Making Artisan Pasta Fat of the Land