When we visited our farmer friend Dick Jensen a few weeks ago for maple tapping, we picked up some of his lovingly raised and delicious grass-fed beef. We blew through the short ribs (I still owe you some posts on those, two ways) but we also bought a brisket with the full intention of having… Read More It’s Not Just for St. Patrick’s | Scratch Corned Beef
This is hardly even a post about cooking. It’s a post about what what to do when you want to help. When things happen in life and I feel like I want to hug and cry and help, I cook. And often, because I feel such a connection with meals, the thing to be cooked… Read More Sharing History | Stuffed Cabbage
Playlist included Mr. Sun, by Kina Granis.
I had a lovely summer vacation. Complete with my adorable parents (Zeus and Demeter) and my sweetest nephew visiting and plenty of fantastic time outdoors, with good food, sunshine and heat. The apex of all this fun was Slow Food Columbus‘s Shake the Hand that Feeds You out at Flying J Farm. Longtime readers of… Read More Summer’s Gone | Flying J Dinner
It seems to me that I’m going through a breakfast phase. Eggs at most meals, bacon at dinner. This is good for the winter. It’s cold, it’s comforting to have maple syrup on the table. It reminds you that the sap will be rising again soon, tapped by our friends the farmers. Rising sap means… Read More Obsession with Breakfast Continues | Chicken and Waffles
We have a love for just about all things English in this house: Shaun and Ed, Brit rock, Liberty fabrics, English comedy (the original Office, please), Chelsea football, Stilton, the Queen, English gardens, and the concept of a “local.” Give me some grass-fed beef and I’ll give you a pie. I could have used some… Read More Pub Night: Steak Pie with Mushy Peas
Weeknight meals aren’t super complicated around here. That doesn’t mean they have to be the same old boring flavors that make you want to tear your hair out. Ok, maybe that’s just me that gets worked up like that. But I digress. Today I’m not going to give you so much of a recipe as
Persephone's Kitchen 