It is finally starting to look and feel like spring around here. After dropping an additional foot of snow on our winter-weary heads, Mother Nature has at least had the decency to come back every day and melt it. The frozen ground underneath the ice and snow is turning to mud, and little green shoots are poking their heads out to feel the warm (!) sunshine. All the mud has earned this time of year an in-between seasonal nickname: Mud Season. But it is also Maple Tapping Season here in northern New England, and there is nothing, I mean nothing, like real maple syrup that went from tree, to pail, to tub, over fire, to jug, to you. I have waxed on about REAL maple syrup before, so I will stop now.
Posted by realfoodroad on April 3, 2013
This year’s deathmarch through winter has seemed interminable, and has brought on two maladies: a bit of Writer’s Block, and that peculiar cube-shaped fever known as Minecraft Mania. The Boy and I have been playing a lot of Minecraft together, it being far more colorful and compelling than the actual scenery outside. But I have been cooking, so, time to come out of hibernation (cube-ernation?) and let you see what I’ve made.
Posted by realfoodroad on March 9, 2013
See what I did there? Sorry if it was too cornball for you, but I couldn’t resist.
I hated beets as a child, but only by proxy. You see, my mother detests beets. I’m not sure “detests” is a strong enough word to describe the way her whole face screws up in disgust just to utter the word “beets”. So you can understand why the wretched root was never served to me as a child, and I assumed I would hate beets just as much as my mother did.
But time passes, and we grow up, and move out into the wider world, and begin to discover which of the things our parents told us were right, and which were fundamentally wrong, wrong, wrong.
Quick! Click here for the rest…
Posted by realfoodroad on January 29, 2013
(Edited to clarify when the peas go into the dish-doh!)
Hoppin’ John is traditionally eaten on New Year’s Day in the Southern U.S., for good luck. The black-eyed peas are symbolic of coins or pennies, so represent prosperity. We are not Southern, but the whole family loves this dish, New Year’s or not. It makes a big enough batch that The Husband can take some in his lunch for a few days.
Posted by realfoodroad on January 3, 2013
You know, I think leeks are magic. Everything is better with leeks. The humble potato meets up with leeks in Julia’s Potage Parmentier, and they become a soup that you want to share with everyone and no one all at the same time. They are a depth-adding member of a fall/winter vegetable soup. They are a mild, yet assertive companion for chicken and pork in almost any form. In the dish above, they transform simple white rice into a luscious comfort-food side dish that seems like there’s more to it than there is.
Click for the recipe!
Posted by realfoodroad on December 6, 2012
But first, as promised, photos of fabulous food!
You know you want to click here…
Posted by realfoodroad on November 21, 2012
So, this week’s menu features meals designed to a) use up leftovers in the refrigerator; b) use up some of the ingredients that have been in my pantry for a while; c) Keep It Simple Sweetie, while we continue adjusting to our status as returning homeschoolers. On that note, let’s just say there can be too much of a good thing, and that not all children are built to handle the stress of a highly accelerated curriculum, even if they are intellectually capable of learning the material. Faster is not always better. The Boy will continue to study Biology, Chemistry, and Algebra, at a pace that is stimulating and enjoyable, not overwhelming and anxiety-inducing. In addition, he has asked to learn how the Stock Market works (!), how to create our own 3-D jigsaw puzzles, and has created a vocabulary study plan of his own design, beginning with the word “parkour”. Life is soon to become very interesting.
Back to the food.
Posted by realfoodroad on November 12, 2012
Whaaa…? Butternut squash? In enchiladas? With black beans? Oh, I don’t know about that.
Click for deliciousness…
Posted by realfoodroad on November 4, 2012
My freezer is one of the most useful and important tools I have when it comes to eating seasonally. Almost anything that looks like it’s going to go south before I can get to cooking it, can be frozen in some form, pretty quickly and easily, and having a freezer full of little treasures is a lot of fun when I’m looking for inspiration during less abundant months.
But not when it looks like this.
click for more…
Posted by realfoodroad on October 22, 2012
During the height of the growing season, abundant fruits and vegetables take center stage. But local farmers and food producers have much more to offer than fruits and vegetables, much of it available year-round or close to it. I do not always mention that besides produce, I am able to get milk, half and half, goat cheese, eggs, bread, and meats from local farmers as well.
Click to read on…
Posted by realfoodroad on October 17, 2012