Za Jiang Mein

It is hard to eat locally when you cook a lot of Asian foods. For example, the dinner we had Friday night was not exactly what a purist locavore would have approved of. To be sure, the ground pork came from Bluescreek Farms in Marysville, Ohio, and the onions, garlic and cucumber came from the […]

Crispy-Chewy-Oniony Goodness: Scallion Pancakes

Scallion pancakes. Mmmm. Scallion pancakes. Such is the power of the pancake, that last night when Zak and Dan were sitting around the kitchen, keeping me company, and I was rolling the dough out into flat rounds, Zak looked up and said, “What are you doing?” “Making scallion pancakes.” His eyes lit up and he […]

Chinese Fermented Black Beans

A staple of the Chinese pantry, fermented black soy beans, also known as salted black beans, add a giant helping of flavor to a variety of foods. Some people seem to think that they are “stinky” or overly salty, but I don’t know what they are talking about–I love the smell of them and don’t […]

Summer is a comin’ in

Summertime, and desserts are easy: Strawberry Rose ice cream with more strawberries on top. Homemade, low sugar and simple, that is, if you have an ice cream maker. Okay, I know that technically, it isn’t summer yet. Summer doesn’t start until after the summer solstice, which is coming up in a couple of weeks or […]

Strawberries, as God Intended

“Doubtless God could have made a better berry, but doubtless God ever did.”–William Butler 1600. As you most likely noticed in yesterday’s photograph, I aquired some fresh, (just picked yesterday morning, in fact) locally grown strawberries, and I must tell you, they were a far cry from the plastic nubbins of nonsense that are sold […]

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