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Category Archives: Food

Barley brownies

I Googled for a recipe for barley brownies and found quite a good one. The recipe uses apple sauce instead of eggs. It’s a vegan recipe, but I substituted butter for margarine and milk for the water. Pumpkin sauce is not something I have very often, so I substituted more apple sauce for the pumpkin […]

Bread casserole with veggies, cheese, and walnuts

Bread casserole doesn’t sound very nutritious or low-ish carb. But it can be. I used a food processor to coarsely chop the bread. Then, also in the food processor, I minced onion, parsley, spinach, celery, and an apple. The cheese, grated, is part cheddar and part Gruy√®re. The walnuts are partly pieces and partly halves. […]

Roquefort & carrot pie, pub style

After five or six days of cold, rainy weather, it was time to give the clover sprouts a rest and have some proper comfort food. The Roquefort & carrot pie was inspired by the recipe for blue cheese and leek tartlets in The Complete Irish Pub Cookbook. The idea of rolling walnuts into the pie […]

The heartache of not having any pubs

I’m always excited when I get a new cookbook, but I found this one particularly exciting. Where I live, I’ve adapted to living in a place dominated by Trump culture, shocked by how the insular suburban attitude has taken over rural America. My adaptation mostly involves staying home here in the woods. I chiefly encounter […]

Miso broth

One of my winter resolutions is to drink more warm drinks. Miso broth is a good choice. Miso, of course, is live and fermented, made mostly from soybeans. Miso broth is pretty salty, but no saltier than soup. To get the probiotic benefits of miso, it mustn’t be heated too much. Some sources say less […]

Mushroom Wellington

Click here for high-resolution version. Last week, the Washington Post’s food section had a recipe for vegetarian mushroom Wellington. I couldn’t stop thinking about it. Today was a cold day, a good day for making puff pastry and for using the oven. So I did it. As always with recipes, I borrowed the concept and […]

My take on colonial onion pie

Three days after I got home from Williamsburg, I couldn’t stop thinking about the onion pie at Chowning’s Tavern. So I made an onion pie. I used the concept from the recipe below. I didn’t use any eggs, though. I included a couple of Morningstar’s vegetarian breakfast sausage. Recipe for Williamsburg onion pie Though sliced […]

Williamsburg onion pie

Onion pie with brown ale, Chowning’s Tavern, Williamsburg I’m back home after a couple of very nice days in Colonial Williamsburg with Ken. Mostly I shot video rather than photos. I’ll post a video after I get the editing done. Onion pie, it seems, is a Williamsburg specialty. The recipe in the link below calls […]

Making persimmon pudding

Two years ago, I wrote thorough post on making persimmon pudding from wild persimmons. This year, Ken and I have made a video. That was yesterday. I’d be ashamed to tell you how much persimmon pudding is left this morning.

Tofu foo yung

I was having a protein craving, which caused me to think of egg foo yung. When I had my own chickens, I used to make it. But it occurred to me that mashed tofu, with the right seasonings and some sort of binder, might make a nice foo yung. After Googling, I saw that tofu […]