I see why they do it in the south and of course, it goes without saying, in the UK. Taking time for afternoon tea is an immeasurably nice way to spend an hour or so in the afternoon. And if you’ve got a girlfriend to catch up on some gossip, all the better. The Harrison… Read More Taking Tea | Afternoon at the Harrison House
It’s the time of year where just about anything your heart desires is available fresh and local here in Ohio. Farmer’s market tables groan under the weight of melons, zucchini, tomatoes, peaches. Oh the loveliness. Local Matters (whose mission is to transform the food system in central Ohio to be more secure, prosperous, just and… Read More Local Foods Week | Whey Crepes with Ricotta and Zucchini
It’s the time of year that it’s hard to pin me down. I’m outside. Busy in the backyard, planting, weeding, sitting, contemplating. I just want to be outside. Watching for the return of Chestnut. Seeing if we have any new baby rabbits in the yard. I just find so much peace there, that you’re hard… Read More Precious Little | Strawberry Peony Jam
I returned home after a lengthy trip to Texas to find spring had sprung: the daffodils were spent and the ferns unfurling. Nestled amongst said ferns on the shady side of the porch were dandelions, just emerged, with slender leaves and nary a flower in sight. Which of course meant they are at their peak… Read More Risotto of the Week | Spring Broad Bean and Foraged Dandelion
This past Friday was the 2012 Taste of OSU. Hosted by the OSU’s Office of International Affairs, the event brings some 4,000 guests to the Union to experience food and culture from all over the world. More than 30 student groups provide the recipes, do the cooking and share a bit from their home countries. … Read More Moms’ Recipes from All Over the World | Taste of OSU
Sometimes dinner is completely off the grid. Tonight’s rabbit was an example of that. Not purchased at a store or farmer’s market, simply gifted to me from generous friends who have local farmer friends. The dinners, over two nights, could not have embodied the essence of local more than that. For the squeamish, let… Read More Local Foods Week | Rabbit
I haven’t made a whole lot of pork lately. I’ve been swooning over spice-rubbed chicken, braising all manner of cuts beef, and grilling plenty of fish. I think pork needs its due. I am a big fan, particularly of bacon and pork belly. It must be the fat. But what about the old standby favorites? … Read More Local Foods Week | Brining Two Kinds of Pork
Persephone's Kitchen 