Just after posting my pinklog, I made something else pink by accident. “Tangy angelica liqueur,” Gregg called it, and indeed, he guessed correctly because the base of this cocktail is a spicy angelica liqueur we made in the fall. I’ve been drinking it by itself, chilled over … [Read more...]
Pretty in wild pink
I don’t know why suddenly all of my wild edible concoctions are coming out hot pink—maybe it’s because pink is the color of love and it’s February? Regardless, here is some pretty-in-pink wild edible fun if you’re game: Prickly pear & grapefruit syrup Butter and I … [Read more...]
Creamy powdered wings and blood sauce
This next mushroom sauce is the stuff of deep, dark forests and shady places, featuring flavors so strong and wild as to cause disquiet to a delicate palate while satiating those of us who desire to delve so deep. For the second in my mushroom sauce series, then, I present … [Read more...]
Freedom in mushroom sauce
Hello, jars of dried leaves. Hello, pickled stonecrop. Hello there, you acorns and hickory nuts that mom mailed from the east coast, you vodka concoctions flavored with every which wild thing. Hello, jars of sliced, dried mushrooms. It’s been a long time—eight months … [Read more...]
Pennycress honey mustard
I’ve done it, Igor! I’ve created a recipe to deal with that monster who’s been pounding down my door for one. Namely, my mom. My mom is a pennycress honey mustard-eating monster. My idea for field pennycress (Thlaspi arvense) honey mustard was born first of an attempt to make … [Read more...]
- « Previous Page
- 1
- …
- 7
- 8
- 9
- 10
- 11
- …
- 21
- Next Page »
