Happy almost the end of October, y’all!
For this week’s Cookbook Sunday dinner, I made a modified version of Sean Brock’s recipe for crispy fried farm eggs with fresh cheese, pickled mushrooms, watercress, and red-eye vinaigrette. Like the previous recipes, it’s a long one, with many steps and a delicious ending. Thankfully, many of the steps can be completed ahead of time, making the actual execution a little quicker than you might think on first glance. It looks like a doozy of recipe but the pickled mushrooms are done at least a week early; the farmer’s cheese can be done the day before; the eggs can be soft-boiled and peeled the day before, and stored in the refrigerator; and the dressing can be made the day before. Continue reading
I grew up in the deep, deep South. Summers–and most of the year–were filled with thick, suffocatingly hot days and the nights were only marginally cooler, sometimes. I was a kid, I didn’t notice. There was a pool to cool off in or a popsicle or ice cream to eat; and, there was fun to be had. Most of my summer breaks included weeks on end at my grandparents house in a tiny town in Louisiana called Mt. Hermon. My mom had grown up there; my grandparents owned a farm–it was my grandfather’s family dairy farm. The summers were, at least in my 41-year old memory, idyllic. Rolling farm land, big sweeping magnolia trees that provided welcome shade to the swing sets sitting beneath their branches, a pool where all the grandkids would spend hours, and the noise of the ice cream churn in the background. It was wonderful and, I know, it was so very hot, but, I didn’t care. Continue reading
I’m the meal planner in the family. So, at the start of every week, I put each night’s dinner on our Google calendar with recipe information. The first person home usually starts dinner based on what the calendar says is the plan. I can’t take credit for that idea—our friend and neighbor, Heather, suggested it and I thought it was brilliant! And, now I do it just about every week! For the meal planning, we have some standards but I like to peruse one of the many cookbooks we have, search the internet, and flip through magazines for new recipes. Honestly, though, I rarely ever follow a recipe verbatim. I think cooking should be personal, something that’s a reflection of your taste and preferences, what looks best at the market as well as what’s in season. I plan vegetarian meals most days, so the weekly shopping comprises mostly fresh fruits and vegetables, with beans, tofu, dairy, and eggs as our protein sources. I buy organic, local produce when available, we’re fortunate enough to be able to do this and live an area of the country that promotes and supports a farm-to-table culture.