I’ve got the whole morning free, so I wander into the kitchen to see what I can find to make for lunch. I don’t want to run out to the market, or leave the house even. My mood is quiet and connected to home. There’s a feeling of intimacy, a heart-thread to follow that needs to stay incubated in the familiar. Everything I need is here.
4.18 / 5 Stars | 132 Reviews
by Mrs Brown
“Very similar to the rice of a famous burrito place, this rice pairs well with Mexican food and can be used as a filler in burritos.”
Many times over the course of the growing season, I have witnessed Katie Baldwin and Amanda Merrow of Amber Waves Farm, a community organic farm on the East End of Long Island, start and end their days on tractors.
Today we’re taking a closer look at the integral role the iconic tractor plays in real-life, day-to-day farming.
4.2 / 5 Stars | 53 Reviews
by MSREDKITTY
“I created this one Sunday morning when I was craving that Autumn flavor. These sensuous pancakes have all the beautiful flavors of autumn but only use what you probably already have in your pantry!”
Happy weekend everyone! What’s cooking? Tell us what’s going on in your kitchen this weekend, and check out these favorite posts from the past week. Stay warm; I think it’s definitely soup weather this weekend!
Q: How do you keep green onions (scallions) fresh? I have tried putting them in a container with water just on the roots, and storing in the fridge. After a day or two, they tend to wilt (the green tops always get limp).
What is the solution, or is there a solution?
