• "Cooking this way reverses the modern relationship between a chef and an ingredient. Rather than writing a menu and then going shopping, the chef walks through a garden or market; goes foraging, fishing or hunting; and cooks what is. This approach can deliver vibrant flavours and lively meals. Responsive cooking is not only a way to approach dinner. It is a way to approach life, grounded in what is, eyes wide open to what could be."

    -Molly O'Neill, from The Blackberry Farm Cookbook.

I’ve Moved!!

Hey guys! I’ve moved to http://www.cauldronsandcrockpots.com. Be sure to come and visit, and update your subscriptions and blogrolls. <3 Fairybekk

IMG_6478

Lemon Buttermilk Ice Cream

It’s over 100 degrees outside, and I’m in a foul mood. Things I want to do include: 1. Sit in the fridge (it’s too full) 2. Sit in the freezer (it’s too small) 3. Cry in frustration (I can’t afford to waste the water or electrolytes) 4. Eat cold things. This, I can do something … Continue reading

IMG_6206

Maple roasted rhubarb

This week, on ‘Ridiculously easy and therefore dangerous desserts’, is one of my favourites.┬áIn Southern California, where our seasons are beyond comprehension to the layperson, rhubarb appears in the spring and fall, but only for a few weeks in each. I don’t know if it’s the same where you are. When it’s available, my favourite … Continue reading

IMG_6097

Fried plantains

The first time I had a fried plantain, it was in Los Angeles. Jam had been talking about this local Cuban restaurant for years, but since he only mentioned the pork dish, and since, despite certain rebellions on Yom Kippur, I am at heart a Jewish girl, I couldn’t bring myself to get excited about … Continue reading

IMG_6195

Check yo’self

I was trying to think of all kinds of cool slang puns to do with fools. Like ‘check yo’self fool’ and ‘what’s happening fool’ and ‘whatchoo talkin’ about fool’. And then I remembered one day when I was hanging out with my brother and all his friends, and one of them said “that’s dope”, and … Continue reading

Photo: Hunger and Thirst (thanks Butter)

Elder. Immune booster. Somewhere near you.

It’s no wonder that the elder is a plant steeped in mythology. Just looking at the big bushes, with their clouds of tiny white flowers dancing in the wind, or with the clusters of blue black berries dangling seductively at the end of each branch, you can tell that there is something magical about it. … Continue reading

IMG_6108

Chimichurri

There I was, standing at the door of my open fridge, staring at a bunch of ingredients, willing an answer to come. I imagine that this is how Sherlock Holmes feels when staring down some evidence: the jalapenos are in the plastic bag on the middle shelf, and then Jam just brought home those delicious … Continue reading

IMG_6004

Lemon Polenta Cake

This post is a part of the Hearth and Soul food carnival. When my little sister was very young– she must have been 3 or so– she decided to make a cake on her own. She dragged a chair around the kitchen, to gather milk, and eggs, and butter, and flour and cocoa. By the … Continue reading

IMG_6087

Delicious green beans

There was a noticeable shift at the market this week. The stone fruit were still abundant, but the citrus were coming back too. The greens no longer looked wilted and miserable, and there were sweet potatoes at a few different stalls. I, being a major sweet potato lover, grabbed one to bake for dinner. Most … Continue reading

IMG_6056

Spicy sourdough nectarine upside down cake.

Another wild hair. Yesterday, while waiting for my bread dough to finish resting, while watching Jamie make ten pounds of tomatoes disappear into pomodoro sauce, while relaxing after a long day of hiking and cooking and writing, I was absentmindedly browsing through the archives over at Wild Yeast, where I came across a recipe for … Continue reading

Follow

Get every new post delivered to your Inbox.

Join 34 other followers