Sunday, January 31, 2010
Saturday, January 30, 2010
The slaughtering.
You might remember my post from November about the time I spent at the pig farm, recording audio of a pig's slaughtering. Today, the project is finally online:
Beth Nakamura shot the photos. She is so great to work with:
Beth Nakamura shot the photos. She is so great to work with:
Locavore learns to slaughter and butcher his own pig |
Wednesday, January 27, 2010
Tuesday, January 26, 2010
Sunday, January 17, 2010
Down-home cooking
I've been working on getting a vegetarian gumbo just right, and I think I finally have it. It took a few tries (one sad one involving carrots), but here is a good recipe:
VEGETARIAN GUMBO
- Make a roux and mix with about three cups of vegetable stock
- Add one cup of ONION and one whole bunch of GREEN ONIONS (tops and all)
- Cook until onions are all tender then add two cans STEWED TOMATOES, one small can of TOMATO PASTE, two bay leaves and three tablespoons of WORCESTERSHIRE SAUCE (you can buy fancy vegetarian sauce, which is expensive, or you can just buy an off brand at the store, which is cheaper and actually doesn't include anchovies)
- Simmer 30 minutes
- Add TONY CHACHERE'S liberally
- Add one whole package of QUORN CHICKEN TENDERS; Simmer for 30 minutes
- Add one bunch of chopped KALE (remove bottom, stemmy parts) and add two more cups of vegetable broth, along with salt and pepper, to taste
- Add one bag frozen okra (fresh okra has cooked with varying results for me, sometimes it's woody. Frozen has never gone wrong)
- Cook 30 minutes
Serve over rice
VEGETARIAN GUMBO
- Make a roux and mix with about three cups of vegetable stock
- Add one cup of ONION and one whole bunch of GREEN ONIONS (tops and all)
- Cook until onions are all tender then add two cans STEWED TOMATOES, one small can of TOMATO PASTE, two bay leaves and three tablespoons of WORCESTERSHIRE SAUCE (you can buy fancy vegetarian sauce, which is expensive, or you can just buy an off brand at the store, which is cheaper and actually doesn't include anchovies)
- Simmer 30 minutes
- Add TONY CHACHERE'S liberally
- Add one whole package of QUORN CHICKEN TENDERS; Simmer for 30 minutes
- Add one bunch of chopped KALE (remove bottom, stemmy parts) and add two more cups of vegetable broth, along with salt and pepper, to taste
- Add one bag frozen okra (fresh okra has cooked with varying results for me, sometimes it's woody. Frozen has never gone wrong)
- Cook 30 minutes
Serve over rice
Friday, January 15, 2010
Thursday, January 14, 2010
North to South visitor
Monday, January 11, 2010
On going home
Surprise plane companions:
I was bent over my laptop, trying to connect to something or another, when I noticed Dana Rae in my periphery. Back 10 years ago, we were Internet friends, searching through these waves for other Southern lesbians. Later, we met in a real bar in Hattiesburg, Miss., all on accident. Later, we moved to the same city. This day, again by accident, we met again in the airport then flew the thousand something miles home to the South. An old lady sat on my other side and pronounced finger "fanger."
I was bent over my laptop, trying to connect to something or another, when I noticed Dana Rae in my periphery. Back 10 years ago, we were Internet friends, searching through these waves for other Southern lesbians. Later, we met in a real bar in Hattiesburg, Miss., all on accident. Later, we moved to the same city. This day, again by accident, we met again in the airport then flew the thousand something miles home to the South. An old lady sat on my other side and pronounced finger "fanger."
Monday, January 4, 2010
Christmasland
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