Adventures of a Whole Wheat Pastafarian

No photos today, just a quick recipe before I forget how to make this amazing condiment. A couple of weeks ago, a branch from an apple tre...

You remember Henry and William?  Two lovely geese I raised by hand from (not so) tiny eggs. Maybe squeamish people should click away now...

Yesterday I made an adaptation of an adaptation of a medieval recipe for Nettle Bread.  It's exceedingly delicious, with a sweet and moi...

For those of us with soy allergies and sensitivities , finding a soy-free miso paste that we can enjoy (and afford) isn't easy.  So I de...

Where I make mead; pear and rosemary mead; and quince and spice mead. Mead is a magical elixir made from honey.  Among other things, it...

I had the good fortune to spend a day with Project Germani .  They are a small but growing group of people who enjoy demonstrating what it w...

Caudle of Almonds is a kind of medieval almond milk made with wine or ale.  According to Peter Brears book, Cooking and Dining in Mediev...

Here's a couple of recipes I brought back from my trip to the 14th Century .  Poudre Fort and Poudre Douce (or strong powder and sweet p...

Warning : this post is about where meat comes from, home slaughter and butchery on the farm.  It may not be for all readers. First time sl...

I'm intrigued by stories of food from the Old Country.  Traditional recipes that combine preservation and deliciousness are always up ...

Earlier I talked about how to convert a regular yeast bread recipe to a sourdough recipe .  Although the theory is pretty straight forward, ...