Taking care of ourselves and each other: Self-reliance, sustainibility, and Andrew Zolli

Taking care of ourselves and each other: Self-reliance, sustainibility, and Andrew Zolli

  Around about Thanksgiving is pretty much when I close up the summer and early fall making/doing/storing food bustle. I’m getting ready to hunker down; you’d think I was a squirrel. South Dakota winters have a way of sticking in memory even all these 29…

Everything but the squeal: Rendering fresh lard

Everything but the squeal: Rendering fresh lard

I made the first of the season’s lard the other day.  It turned out exactly right!  My friend Rowena Morrell recommended I render my lard in the oven in my turkey roaster pan at 225 degrees.  In the past I have always rendered lard over…

Despite the storms our garden and animals are sprouting and growing and laying

Despite the storms our garden and animals are sprouting and growing and laying

The stormy events of the past several days have made the dog crazy!  Especially the lightning!  But the hens, the pigs and the garden seem to just continue doing what they do best; grow and lay eggs!     But work always lurks on the…

Through the Seasons with The Virginia House-Wife; French Beans

Through the Seasons with The Virginia House-Wife; French Beans

Mary Randolph, The Virginia House-Wife French Beans Cut off the stalk end first, and then turn to the point and strip off the strings ; if not quite fresh, have a bowl of spring water, with a little salt dissolved in it, standing before you,…

Hand Made Chocolate: the Aztecs, the Spanish and Us: A Class in Chocolate Craft

Hand Made Chocolate: the Aztecs, the Spanish and Us: A Class in Chocolate Craft

Sooooooo, did I mention CHOCOLATE? Creating, savoring, eating chocolate? Our day will be spent exploring all things chocolate. The Aztec rulers drank their chocolate dark and bitter and used cocoa beans as money; after 1530 the Spanish added sugar and spices creating a drink for…