Back when the Pilgrims were still boys and girls in England, Don Juan de Oñate and his band of explorers enjoyed a feast of thanksgiving in 1598, near Las Cruces, as recorded by Gaspar Pérez de Villagrá, a poet who traveled with the expedition. That’s all the excuse we need for a Thanksgiving feast seasoned in New Mexican style. I always look forward to local flourishes that add zest to the traditional bird and trimmings.  | |||||
 | | ||||
 |
| | |||
 |
| last year - getting established |
A break from all the MOOC posting (though I have another brief one of those in me I might get to yet today) to share a Flickr set and an update on the gardening for 2013.
Part of what prompted me to post this is this article I came across via the book of face,“Reclaiming the front yard with edible estates” from the public radio show The Splendid Table. Basically, it’s a little story about a gardening/art project for turning front yards into food gardens. There are even plans for one garden that features an earthen bread/pizza oven. Hmm, maybe next year….
Anyway, a couple of quick observations:
First, it all continues to be a huge hit with neighbors. When I’m out there doing stuff, people walking by routinely stop to chat, to say how much they like what we’ve done, etc. A few other people in the neighborhood have even given the front yard veggie garden a go for themselves. So it’s all very very good.
Second, it grows quick ... Here’s the same view [as above] from almost exactly a year later:Read rest of A little gardening update by stevendkrause.com
|
There is no doubt that human evolution has been linked to meat in many fundamental ways. Our digestive tract is not one of obligatory herbivores; our enzymes evolved to digest meat whose consumption aided higher encephalization and better physical growth. Cooperative hunting promoted the development of language and socialization; the evolution of Old World societies was, to a significant extent, based on domestication of animals.
Menus provide a wealth of information beyond their purely aesthetic value and are a particularly rich resource for aspects of cultural and social history. They give us information on the most popular cuisine of a time period and region and are evidence of changing culinary tastes. They can indicate how particular food items have been used regionally, and in the case of notable restaurants can provide evidence of the work of well-known chefs. 
It should also be noted that some flavors of bread will come out stronger tasting then others. For a bolder and not so plain flavor…it is recommended to go with bold flavors of ice cream such as peanut butter or butter pecan. Don’t forget, you can also add extra ingredients into the mix to make it less plain and more flavorful. Experiment and have fun with it!
…not to be confused with Everybody Eats, which is more of a curation project and eclectic compendium. It all started with a few feeds in the reader, mostly related to local food sustainability, community gardens, and links to share to a friend's food page on Fb. She lost interest and canned the page. So there I was with all these food feeds and no place to send them... |
Praxxus55712 has uploaded Planting Ambrosia Sweet Corn!
|
 | |
"I am growing potatoes in horse feed bags. They are doing great so far. I rolled the bag all the way down to start, added straw in the bottom then a layer of soil enriched with compost, planted and now as they grow I am alternating straw and soil."
Every single bite of this salad is a new and wonderful flavor combination, depending on what lands on your fork. The delightful mix of roasted vegetables, beans, crispy lettuce, crunchy toasted almonds, smooth avocado and tangy feta cheese -- all combined with a dressing of garlic, honey and spices -- is an incredibly tasty and healthy feast.
Most gardeners are just coming out of their deep planning phase, wrapping up dark months of poring through seed catalogs like plant porn. 
As a lover of modern art, Mondrian-inspired creative projects, and unusual cookbooks, I was instantly enamored with Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art (public library) by Caitlin Freeman, pastry chef at the Blue Bottle café at the San Francisco Museum of Modern Art, which she roams for inspiration, then translates the artwork into edible masterpieces. From Matisse parfait to Mondrian cake to Frida wedding cookies to Fuller hot chocolate, the recipes hit the spot for art-lovers and foodies alike, adding an extra layer of whimsical delight to the art of dessert.
…Mashable…not what you'd think as your go-to source for learning how to cook. Sounds like there are others too (of course there would be, even if just counting recipes on YouTube and Instructables). Not a free online course either…but they can't all be. Still, that sounds like another category for Everybody Eats to explore.We're not all cut out to be master chefs, and culinary school isn't for everyone. But if you're tired of making mac and cheese in the microwave, taking an online cooking course might just be your kitchen savior.
David Spinks ate McDonald's and not much else for most of his life, then decided to make a change. His solution: founding an online cooking school. Spinks created Feast to find his way around the kitchen and provide a community cooking platform for other culinary novices.
Feast's goal is to help "the most average schmoe ... become a more confident, badass cook," but also to connect users with other students taking the course.
 |
| Tastes like chicken, but it's OK for Lent: Fried alligator at New Orleans' Cochon restaurant. |
In New Orleans, it might take going vegetarian for Catholics to really feel deprived.
Once upon a time, a faithless twenty-five-year-old got down on her knees and fashioned her first garden. It was a sorry thing, but also a matter of great pride, this perennial checkerboard imprinted on a sloping bit of ground outside her family’s kitchen door.
|
Chocolate is a MUST on valentines day! And who doesn't love chocolate covered strawberries? This dessert combines the three flavors (chocolate, coconut, and strawberries) into little bite sized pieces that can be made in bulk and given to all your valentines this year or just your one sweetheart :) ...
