Wingspread Farms Holiday Hours
Instead, take a teeny weeny spoon and take a little bit of concentrated jelly and let it melt under your tongue, let it bloom in your mouth (it’s safe, it’s pure fruit and flavor) let it coat your tongue and swish around in your mouth.
That’s how to experience my jelly.
Every season it still touches me, that a little seed the size of a pinhead, will grow into a plant sometimes six feet tall, and produce thousands, sometimes, hundreds of thousands of seeds, each capable of becoming another mature plant.
This works with any mushroom type, and the texture is wonderfully smooth and creamy and coats the bigger pasta types beautifully.
A new tradition in the making that I’m hoping will prevail. I want to explore the Pasta World! Recipe Marcella Hazan:I substituted a small frozen bag of green peas. Having Italian Food may often amount to no more than that, or to a pizza, or a platter of cold cuts, or a rice and chicken salad….
And of course the Portraits and they all have names:
Mahogany, Copper, Meanie, Marilyn, Cotton, Snowflake, Nefertiti, Nessa, Muffy, Yalamay, Zora, Nuru, Pumpkin, Sidekick, Buttercup, Sooty, Sheela, Sophie, Scrappy, Rosie, Jamie, Angelina, Sweet thing, Cruella DeVille
I dreamed of a coop I could walk into, like I remembered doing as a child. My childhood chicken houses were rustic, simple, rudimentary, but they were familiar, so the designs I saw, which were in most instances a box you could reach into, but not walk into, just didn’t fit the vision.
We are getting close to fleshing out the idea, the big parts are in place. Now begins the tweaking of it. The fun part. I’m excited to see how it will all come together,
The basic musts are the sheeps-milk cheese, paprika, onion and caraway seeds. All the other ingredients are optional.
Hungarian egg pasta dumplings. Handmade, cut from loose batter into boiling water. Simple ingredients: Flour, eggs, salt. That’s it. But like any pasta, it takes elbow grease, time and a desire to make and clean up a huge mess.
I feel a kinship to a Hungarian Pepper that survived and flourished into a “naturalized American” much like myself. When you take a bite, you get the other flavors first, and then the heat kicks in,
Centuries ago ancient Hungarians, shepherds, herders, and horsemen carried dried meat with them as a staple food item. Usually, they would be gone from home for a year or more. These dried meats they could reconstitute into a delicious hot stew by means of a large kettle hung on a tripod. Austria-Hungary pre-1921 was many…
This is one of my favorite meals. Growing up I ate a lot of Fozelek which translates to “cooked down” which would translate to “comfort food”. If there is a large harvest of anything, too much to eat or is the type of vegetable that won’t keep well in the cellar, then “fozni le kell” which means…