What’s left?

What’s left?  That’s a loaded question, you’re so right. 

But what I meant was . . . what’s left in the cookery?  Not much at all. It does pose a challenge to stay healthy and nourished when there’s little around the cookery. But we’re running down the supplies as we prepare for the relocation. Ten days and counting.  This morning’s breakfast:  toasted bagels (I found these in the freezer),  with cream cheese, sliced tomatoes and fresh garden basil.  Lots of Granny Smith apples remain so we sliced up a couple of those, too.  And the kids are calling for more apple slices.  Done!




Chowder for the Wolf at the Door

When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our

Apple Soup Sendoff

Farewells bring on mingled emotions. Some signal “goodbyes” and others “so longs,” with hopes to stay connected even over long distances. When the time came

Peppered Corn Meal

Preparing the perfect polenta sounds easy enough, but around my kitchen, it takes added patience to work with the grainy flour ground from white or