Hillbilly Farmgirl Supper

Yesterday, we did pretty well with eating locally. For brunch, we had some quesadillas made from Holmes County, Ohio cheddar and smoked cheddar, with Organic Valley sour cream and the Calico Salsa I made last week. The tortillas were godawful–I would have done better making my own. Whatever healthy brand they were, I am not […]

The Path of Pie II: Tools Without Tears

In my quest for perfect pie, I discovered that there are tools which are essential to the journey, and tools which do not so much help the baker as hinder her. Some gadgets are nothing but gimcrack fantasies with fatal design flaws which render them worthless in the pursuit of pastry excellence.These paltry bits of […]

Eating Locally; Tasting Globally

Northern Italian style soft-wheat pasta is not the first local food item one would think of when one is living in Ohio. However, right in the heart of the small Ohio river city of Marietta, stands a locally owned pasta factory that creates twenty-one different flavors of Tuscan styled noodles, the kind that Marcella Hazan […]

The Path of Pie

When you grow up among Appalachian folk, pie is important. Cake, yeah, yeah, some people liked cake, but really, a woman was measured by the quality of her pies. Pies were where it was at. If a woman could bake a pie, she was the mistress of the kitchen, the queen of the hearth, the […]

Harnessing the Five Fires

I adore strong flavors, and always have. My mother tells me that when I was teething, I used to run about with a scallion hanging from my mouth, and I would gum it furiously, until green dribbles would stain my lips and chin. She said it looked ghastly and smelled worse, but it kept me […]

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