These Honig Brat Mandeln nuts are delicious, very difficult to resist and, best of all, easy to make. They are often found in German Christmas Markets. Honig Brat Mandeln 2 cups almonds ¼ cup sugar 1//2 tsp salt 2 tbsp water… Continue Reading
I come from a long, unrelenting line of country folks that all came to this country before the revolution, so there isn’t much ethnicity in my family except a sort of reverse one. I always tell people that I am… Continue Reading
It feels like it did nothing but rain for my last six days off. The upside of this is that it gave me the time (too wet to work in the garden), to try some dishes that I have always wanted to… Continue Reading
I have a Damson plum tree in my side yard that isn’t much to look at. It is small, and often in the summer in our hot valley sun the trunk looks like it is suffering from a bad sunburn… Continue Reading
When I was a kid growing up in Tehama County in the 1950s, we ate a lot of beans. My mother was a child of the Depression, and she was fond of pointing out: “We only had meat a couple… Continue Reading
While I bake throughout the year, winter is when I really kick into high gear. Partially because if you got to have heaters on why not have an oven filled with baked goods heating the room? My philosophy in baking… Continue Reading
One of the nicest holidays at Green Gulch Farm Zen Center was Thanksgiving. Besides being a Zen practice place, Green Gulch was also a working organic farm, so giving thanks for the year’s harvest was really appropriate. There was an… Continue Reading
This week I made pumpkin leek tart, which are always nice in this fall season. Tarts are really easy to make. They look elegant and taste even better. You can use traditional tart dough for this, but I prefer yeasted… Continue Reading
What a great time of the year — canning mostly done except for quinces and relish, pantry so overflowing with canned goods and dried fruit that I had to expand to a bedroom closet, new plantings of radicchio and lettuce,… Continue Reading
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