Someone on a forum linked to the biscuits and gravy recipe, and I just got sucked in from there.
http://thepioneerwomancooks.com/
The recipes are great, the pictures are good, and the humor is a nice touch. The recipe for butternut squash puree was hysterical (it’s on the main page, halfway down). I think the cinnamon rolls are going to happen soon.
It’s Locavore.
Since I’ve stopped hitching and planted myself in Portland, I’m going to take a crack at the hundred-mile diet.
I live on the PSU campus, so every Saturday through December I have an entire farmers market directly under my kitchen window that I can take advantage of. I’ve also started my windowsill herb garden, which is crack to my roommates cats.
I’m pretty ignorant of seasonal foods in this area, so I’m not sure of what I’ll do after the farmers market ends in January. New Seasons has a community link page full of resources that I’ve yet to sift through. I also plan on going to Powells and picking up Barbara Kingsolver’s new book; Animal, Vegetable, Miracle: A Year of Food Life.
If all else fails, PDX locavores apparently have a lot of options for eating out.
Of all of the gross bacon-jokes we’ve made, this is the one I’m most likely to actually try. The commenters address the lack of crispy skin (bake the turkey most of the way before applying bacon), and I think the fat and smokiness of the bacon would add so much to the bird. Yum!
(Via Cynical-C)
Awwww yeah baby. A non-stop train of artery-clogging deliciousness!
I stumbled across this book thanks to a Google ad which tempted me with a link to these yummy-sounding Fig Cookies. It seems like I’m meeting more and more people with wheat/gluten tolerance issues. Like the whole peanut allergy epidemic, it makes me wonder: what the hell is wrong with modern wheat, or has modern medicine just improved its ability to diagnose this particular problem?
I’m also wondering if this recipe can be easily modified for those of us who do eat wheat. That list of ingredients for gluten-free cookie dough is intimidating, and expensive. Yeah, sure, substitute regular flour for their mix of sorghum and xanthan gum, but would I also have to change the amounts of butter or sugar to maintain the consistency?
The delicious Jacoby Ellsbury scored you a free taco last night.
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