What's Cookin'

I feel a little sad relegating my cooking adventures to a separate blog (if you read the blogroll you'll find a new link to my food blog ). For those of you wondering what's been happening in our kitchen lately, check out the other blog to read about chickens (as in lots of chickens, raised by local farmers, filling up our new freezer), eggs (as in pickled), soup (as in chicken soup), and bread. If I may say so myself -- the buttermilk potato bread in the photo is one of the best bread machine recipes I've attempted. It's feather light, and has just the merest tang of buttermilk flavor. I do not have a chicken soup recipe per se, but I have found that a mixture of onions, garlic, celery, carrot, parsley and just a handful of parsnip and turnip make a most delicious stock. (I actually like to keep containers of these two vegetables, diced and then steamed, in the freezer for convenience.) And in the spirit of the Native American hunters who used to pray an apology/thank-you to the game they were about to kill, we just want to extend our gratitude to the anonymous farm-fresh roaster who gave his life for our soup.