Spring is almost, almost, almost here. Folks all over the place are visiting their local gardening supply centers, deep discount stores piled up mulch and compost outside their doors, and weather is dig-in-the-dirt friendly more days than it’s not. Don’t know about you, but I have already caught the gardening bug and got started on […]
LAST SEEN IN MY KITCHEN ...
Matters Of The Heart — Crock Pot Stroganoff With Dried Mushrooms
Pssst… Want to know something? There is more to a cow than steaks, ribs and ground chuck. Most people I know, at least here in the States, are squeamish at the very thought of consuming organ meats. Uuuuuuhhh, too scary, too bloody, too smelly, too … Well let’s take a moment and figure out what […]
Baking Memories — All Rye Borodinsky Bread
Borodinsky bread is my childhood staple food. We had it practically every day and never grew tired of it. The aroma, the well balanced sweet and sour, the substantial “meaty” crumb and thin glossy crust — should I go on listing all the wonderful things that put this loaf in the bread hall-of-fame? Nowadays, it […]
Wild Sourdough Challah
If you are into bread baking, as I am, you probably know by now that finding the right kind of flour is a very important task. Using predictable, good quality flour is key in getting predictable, good quality bread loaves day after day. The task becomes doubly challenging if you are trying to stay away […]
Rustic: Ham & Asparagus Frittata
I rarely post about breakfast items. Probably because I rarely fuss over breakfast. Our breakfasts are just a merry-go-round of hearty usual suspects, bouncing between oatmeal porridge, spinach omelette, fried eggs with ham or bacon and toast, and occasionally a big helping of fruit and vegetable smoothie. All I care about is the quality of the […]
Dealing With First-World Problem The Third-World Way: Sauerkraut Pirozhki
Am I the only one constantly finding myself with a surplus of sauerkraut? Yeah, that’s how I know I am a crazy person. I love sauerkraut and make it at home all the time. Ever since I started reading on benefits of lacto-fermented (naturally pickled) foods and found out that sauerkraut stands a cut above […]
Flat Pies With Prosciutto, Roasted Golden Beets & Onions
The fall is here. The leaves aren’t the only thing turning yellow and red. Noticed how blogs everywhere start popping with red, yellow and brown colored dishes? And that means the best foods are here, kids! And with the mother of all foods fall — Thanksgiving — just around the corner, it’s time to stock […]
Eat Already!
Eat Already! 
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