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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...

I am happy to finally be able to post my souffle recipe for everyone to read. Thanksgiving is just a few days away and this morning I took a break amid the chaos of our holiday preparations to whip up this special treat for my readers. I chose a nice light chocolate souffle because I don't want to overdo it before the holiday. This dessert is elegant, light and not too sweet. It is a perfect after dinner dessert. Preparing a souffle can be a true test of your cooking...

It wasn't long ago when we bought our first 6 hens while living in St. Louis. We were in a suburb called University City and they required us to pull a "chicken permit" and limited us to only 6 hens, no roosters allowed. They were all Rhode Island Red hens, which make a great dual purpose breed, but we decided when we bought our farm that it would be a better idea to try and create our own breed of chicken with something special about them. Araucana chickens are native...

It's October, and with the fall comes my now-annual ritual of preparing the property for winter by splitting and stacking wood. The crisp air and scenic backdrop help me keep working outside for hours at a time. The cool weather has given us the opportunity to get outside again on the weekends and continue thinning the land to expand pasture for our future cheese dairy. We knew it would be a challenge when we bought this farm, but it's been coming along wonderfully, and the exercise is great. Given all that...

So much has happened in the past several months since I last posted. The farm has been growing and shrinking as we harvested all our Summer vegetables and sold most of them at our farm stand. We have been engaged in one busy project after the other, but are still on our toes and looking forward to clearing some more land to expand our goat pasture as the Winter months creep in. Last week, with the warm weather coming to a quick end, we decided it was time to prepare...