Category: Food
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The Weekly Feast – Chicken Ramen Stir Fry
Everyone in my house loves stir fry. I do all kinds of stir fry dishes, too. I make a great coconut Thai curry, and my ginger soy poke bowls aren’t bad either. Recently, I was in a mood for noodles instead of rice, though, and I went looking and found a recipe for using ramen…
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The Weekly Feast – American Goulash
Sometimes known as American Chop Suey (no idea why), this dish has been served in American homes since the mid 1800s. It’s usually a macaroni based ground beef dish. This week, I made Orecchiette pasta with Chris last night, and we enjoyed it in my American Goulash. This is my own recipe, and I recommend…
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The Weekly Feast – A Springtime Feast in 1750
I’m at the Fort this weekend (if you’re in the area, come on over and visit!), presenting life in the early spring in a cold environment. I’ll be staying all weekend, with no running water (it’s turned off until all danger of frost is gone) and little electricity (the gift shop has some). I decided…
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The Weekly Feast – Pork and Apples, Viking Style
This past weekend, I had the pleasure of attending, vending at, and cooking at the Northfolk Nightmarket in Phillipston, MA. This was its first year, and wow, it was amazing. I did pretty well, and I had a blast. Since this event is Viking themed (though “fantasy” Viking more than historical, they delved into the…
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The Weekly Feast – Chicken and Dumplings
Chicken and dumplings are a staple in my house. They’re something in between a soup and a stew, and I usually get silly and call it Stoup. They’re incredibly easy to make, though it takes a bit of effort until you’ve learned the method. It’s filling, delicious, and you’ll get requests. Ingredients for the stoup:…
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The Weekly Feast – Beef Bourguignon
I made this last week. It was rich, delicious, filling, and just the right thing after a long day of moving snow. Ingredients: 3 lbs beef, cut into 1” cubes salt black pepper 1 tbsp oil 1 pkg bacon, cut into small pieces 2 large carrots, peeled, sliced on bias into large chunks 1 large…
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Prepping – Butchering a Deer
I know we’re out of season, but this seemed to be a good topic. Butchering applies to all animals, and whether you’re taking something small or large, there’s a level of skill to getting it done. The video is self explanatory, and it’s pretty good. I learned things watching it, and I hope you do,…
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The Weekly Feast – Potato Soup
At this time of year, with the blisteringly cold nights, a pot of hearty potato soup is just the thing to warm you. I love this plain, where I get to enjoy the simple flavors of the potato itself. I also love it “blinged out” with cheese and onions and other delicious additives. It’s super…
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Prepping – Gardening
When people ask me how much food I have prepped, I always say just about 18 months. It’s an odd number to many, and I often get asked why. The answer is, if the apocalypse begins right in the middle of summer and it’s too late to start planting, that’s the “worst case scenario.” From…
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The Weekly Feast – Garlic Pull-Apart Bread
This stuff is crack. It’s worse than potato chips. You can’t just eat one. They’re so yummy that you won’t be able to help yourself. It can be made with margarine instead of butter and it turns out okay, but if you can digest dairy, use butter. Ingredients for the dough: 1/4 cup warm water…