House of Roses

Cooking Conversation

“I welcome your experiments.”

“Science is tasty!”

“If I pour it, you will drink.”

Saturday Food

Today I made the following absolutely yummy things:

• Oatmeal!
• Eggplant faux parmesan (which is better with basil than salad mix but still tasty)
  

• Barbecue (not local) ribs (from the farm) with parmesan (not local) celeriac (from the farm)
• 2 loaves of the Joy of Cooking’s Sandwich Bread
• APPLE PIE (local apples, non-local butter, sugar, and flour)

January Bread

The winter task for the dehydrator has become bread-riser. It works wonderfully. And fresh bread is wonderful, not only for a house-ful of aroma but for toast.

The ox gives way to the tiger

Or in our case, the buffalo is pounced on by the tiger.

A little late, or maybe a little early, but at any rate, Happy New Year!

Sner Emowgency

Yesterday was the first big snow of the season - a snow emergency was declared, plows were roaming the streets, and it was a great day to stay home and hide.

First, of course, we had to shovel our walk. But then we stayed inside, baked, cooked, and played games all day.

Thankful

We’re thankful that yesterday we helped folks carve turkey and contributed to conversation and laughter.

At the House of Roses, we roasted (rose-ted?) turkey

made stuffing

made gravy (!!)

and ate.

Winter Veggie Storage

Something I always have questions about: an explanation of how to store different types of winter vegetables, via Gretta Anderson. Awesome.

We Labored

Bento, House of Roses style

I’m Not Gregor Mendel

but I planted seeds on Sunday (March 22) and I’ve got seedlings popping their heads above the divets in the nursery. Mostly spinach, chives, tatsoi, and lettuce, ’tis true, but there’s a watermelon or two in there as well.

Here’s the scoop on this round of babies:

Pictures of actual green things coming this weekend!