World’s Largest Pattypan Squash.



Baked Tomato Something.

Baked Tofu, Tomato, Basil, Ricotta, Summer Squash thing.   This one is hard to name.  It’s a really simple, layered and baked dish.  But because of little amazing extras like homemade ricotta, basil from the garden and the zest of the  wonderful meyer lemons that a guest brought from their garden last week it became a lot less boring.  Continue reading

Hot in Herrrrrrre.

Look!  I’m baking bread in the solar oven that I have borrowed from our neighbor to play around with for a while.  With the temperature outside reaching towards 100 most days the thought of turning on the oven in the house is not a pleasant one to ponder.

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53 Bottles of Beer on the Wall…

53 bottles of beer!  Well ok, there are 47 bottles of beer because I spilled about 6 bottles of beer on myself and my floor while siphoning from the fermenter to the bottles.  I couldn’t wait and I tasted some of the beer that I spilled and it is pretty tasty and already a lot more carbonated that I had expected it to be.

2 more weeks til tasting!  Starting my IPA on Monday which is me trying to brew a clone of Pyramid Brewery’s Thunderhead IPA.   Updates to follow!

Midge’s Summer Ale.

Beer entered it’s second fermentation vessel yesterday.  9 days til bottling, 24 til drankin’.

Apricots are the new Strawberries.

Apricots are here!!  I think they are my most favorite fruit in the world.  I love them baked, fried, dried, in beer a la Pyramid Brewing Co’s Apricot Ale and just plain for a hot summer day snack.

This dish was inspired by the abundance of my favorite fruit right now along with the desire to eat something vegetarian following a meat-tastic week of family camp at the farm. Continue reading

Is It Summer Yet? Grilled Cheese.

Summer seemed right around the corner last Thursday at the Willits, CA Farmer’s Market.  Peaches! Bacon!  Blue Cheese! Continue reading

Beer Me!

I am totally stoked to announce that I am working on my first Pale Ale!  That big ol pot right there is my wort boiling away.   Just dreaming of the day when I can offer a 5 course dinner with wine & beer pairings (and even whiskey!) of my very own…..

So this being my first batch I am not expecting too too much.  Just hoping it’ll get us saucy and not be totally repulsive to drink.

BUT..I’m on the website for The Beverage People in Santa Rosa, concocting an IPA recipe which I hope will prove to be a little more interesting that the Pale Ale that came with my brew equipment.   Fingers crossed!

Leftover Pie Crust. Take 2.

There are a few foods that have the opportunity to be even greater (in my opinion) in the leftover world than when I first ate them.   First of all there is macaroni and cheese, which is one of my favorite breakfasts of all time.  Then there is chili, which I believe ALWAYS tastes better the second day.  Then there is pie crust.  Those little saran wrapped disks in the fridge that you didn’t use for dessert one night are screaming out to become a savory snack.  And while I enjoy my pies and sweets I’d rather take a pizza pie over a cherry pie any old day.

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Mendocino. Me.

I want to put a picture of myself sitting on this wooden bench on top of this beautiful hill overlooking the farm with a snow-capped mountain in the background.  But I can’t because the internet connection is too slow.  Instead, I’ll just say, hi, I’m in willits, CA now and I am having a great time.  The house is cozy.  The people are great.  The food is AMAZING and it seems like we’re always eating.

That’s all for now.  I wish I had a picture.  Just imagine me, really happy somewhere really beautiful.