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We absolutely love living in Rhode Island. While the state is small, it offers incredible variety. The part of the state we live in, western Rhode Island, is filled with winding rural roads, lovely old houses, and kind, generous neighbors. While Rhode Island's great beaches often get a lot of attention, the wide open spaces and preserved land and scenery of western RI is (in our opinion) one of the most undervalued parts of this state. One of the greatest things about living in such a small state is that,...

The weather has been getting warmer and we've been busy here preparing for summer. It is absolutely our favorite time of the year as pleasant, long days lead into slightly cooler nights, allowing us to work almost non-stop at building our garden and home. It's amazing to reflect on how far we've come in such a short time here. A year ago the space that our garden is in now was barely tilled, we were still waiting for our compost to develop, and we hadn't had the time to start...

There is a perfectly valid reason why every spring I rapidly drop about 15 pounds. It's not just the hard work getting the garden ready for the season. I try to change my eating habits and spend more time eating home-grown, no carbohydrate meals. I am a firm believer that cutting carbs is a guaranteed way to lose weight. While I don't necessarily give up baking my sweets, it's easy to limit the amount I choose to eat. Jon and I have been on a mission to avoid going food shopping so...

Spring is in full bloom, and everyone at the farm has been enjoying it. The trees are finally starting to get buds, crocuses and daffodils are starting to perk through the soil, our bees are going to be waking up, and all that snow in hidden away corners is disappearing. It's a great time of year, and everybody seems to be in a better mood because of it. After a long winter of getting by on our preserves and frozen vegetables, we can finally start looking forward to fresh, home-grown...

Something about major snowstorms make me reminiscent of childhood. All in all, the blizzard of 2013 turned out to be not much more than a pleasant weekend inside. We had full power the whole time, a toasty home (thanks to our wood stove), and a great chance to enjoy some time together sipping hot chocolate and baking some of our favorite dishes over some nice wine. Something about the snow made me think back ten years to the last true blizzard this area saw, in 2003. I hadn't met Jon yet, but...

If there are two things in our kitchen that we never use it is our saffron and our tagine. We are always reluctant to use the saffron because there are so few food mediums that allow it to be showcased (and we can't afford to experiment with it often!). The tagine rarely gets used because it is so often associated with strews, which we use the slow cooker for. Nevertheless, we love that our kitchen has both. Saffron has an elegance to it that lends sophistication to dishes, and the...

Cardamom remains one of our absolute favorite spices. It has so many versatile uses, from savory dishes, to cocktails, to use in desserts, like these macarons. It has a light, very fragrant taste that is both sweet and floral, lending a depth and presence to any dish it is used in. While we typically use it for cooking our Indian dishes, we found it worked incredibly in this recipe. We were inspired to bake these while contemplating Christmas gifts for our neighbors. One of the first people we met when...

One of my funniest memories as a child involves a night when my father decided to cook us some steaks. The meat was awful, dry and chewy. Half way through the meal my father told us all that we were eating venison. My mother immediately started crying and yelled out, "You killed Bambi!" We still laugh about it to this day, but until last night, I had continued to refuse to eat venison. We didn't quite kill Bambi to get the meat. Coyotes did. Living in the "wilderness" of Rhode...

If you have never had the opportunity to try goats milk fudge you are really missing out. Something about the way the subtle goat flavors of the milk interact with the sweet, smooth flavors in fudge produces an absolutely delicious and amazing treat. The ingredients in this goat milk peanut butter fudge could not be simpler: goat milk, sugar, peanut butter, butter and vanilla. Yet the result is spectacular. The fudge breaks apart at just the right consistency, both smooth and firm. Of course you could make any flavor fudge...

Jon and I were fortunate enough to share 2 wonderful Thanksgiving celebrations with our families this past weekend. I never thought I would say this but it feels nice to get a break from the stove after cooking up a storm for 4 days! The turkeys were amazing, and once we run out of leftovers I plan to cook our third one and post the recipe here just for my readers. I wanted to do something a little different with this string bean recipe. I wanted to keep the ingredients...