How to Make and Preserve Strawberry Jam
Strawberry season is barely a month long. One day the plants are covered in delicate, white flowers, and the next you’re drowning in ripe,…
Strawberry season is barely a month long. One day the plants are covered in delicate, white flowers, and the next you’re drowning in ripe,…
My best friend just had a baby. She took her time in considering this event, longer even than I did. Was she okay enough?…
I had a mini panic attack in my garden yesterday. Let me back up. We’re having a fabulous year. Everything that we planted is…
It didn’t take long for Patrick, the grey beponytailed owner of Rockland’s long-shuttered “Second Read Books & Coffee,” to notice that I didn’t seem…
My favorite Thanksgiving movie is Pieces of April. It is ugly and unresolvable, and not necessarily a great film, but one I like a lot…
As our regular readers know, I’ll go to my grave defending processed, pasteurized American cheese. I understand your objections to this position. I’ve heard…
When we first moved to Merida, Mexico, it was still a sleepy sort of town. We were living, with all our worldly possessions, in…
It’s much, much easier to buy ketchup off-the-shelf, than it is to make it from scratch. Preparation weighs in at about two hours, and…
Making this super-simple mustard couldn’t be easier, but plan ahead. It won’t be ready for at least two weeks, and likely three. It takes…
I know three things about Mexican cheese: When they say Manchego, it’s not what you think. This is processed, white melting cheese like a…
Why in heavens would you make your own Sriracha, when the bottled version is cheap, readily available, and already pretty perfect? It’s actually quicker…
We believe that there is a hot sauce for everything: Cholula gets drizzled over hummus, El Yucateco “Green Monster” gets added to Mexican and…