i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
A few weeks ago I made a jar of natto and ended up forgetting about it for a couple weeks, and its pungency crossed over into douchi territory (which can be quite stinky indeed.) I ended up mixing it with seasonings (blended garlic, ginger, peppers, …
This recipe is always a hit as a side dish during any event or party–it’s tasty in its fresh simplicity. It uses copious amounts of mint (spearmint or peppermint), which is just as well because they can get invasive if not controlled. I usually make …
As we start getting into the thick of Autumn, the weather’s starting to get colder and the garden is drawing to a close. I had a box of macaroni in the pantry that I haven’t used and it was taking up some space, so I …
If the thought of slimy, gooey, pungent, fermented soy beans make you run the other way, this post is not for you. If however, like myself, my daughters, and a large population of Asia, the thought of you makes your mouth water and stomach grumble, …
I plant beans every year, and have tried several different types including scarlet runner, snap peas, etc. I found though, that I like bush beans the best as far as taste and utility goes. The bush bean that I have (phaseolus vulgaris) is actually just …