Brown Butter Would Taste Good on Garden Sheers

There’s a lot going around on the foodie interwebs right now about brown butter and toasted heavy cream, for plenty of dang good reasons. Like my pasty, somewhat chunky sun-tanning sister-in-law says, “Brown fat is better than white fat.” So…

When Carrots Survive, Get out the Peeler

I thought about the carrots as we were driving away in December for two weeks in Mexico. I thought about the carrots as we were driving home, but then it was Christmas. I thought about the carrots as we were driving away in January for two weeks…

Not Exactly a Chop, But Who Cares?

Most ranchers and farmers know how to inseminate a sheep or plow a furrow, respectively, but often don’t know what to do with their progeny: pigs feet, beef tongue, kohlrabi, cabbage, or in this case, lamb neck chops, are ciphers. The…

A Weeknight Spatchcock

A good stock is a force of nature. It can stand up to a studio executive or a Supreme Court nominee. It is made of flesh and bones, herbs, onions, whole peppercorns, perhaps a few whole allspice, carrots, celery and time. Hours of untended time,…

Authenticity in a Pair of Socks

Authentic. We bash that work around a lot, and like great sex and a Tesla, it's what what everyone wants. Stu was telling me about some tourism ads he heard about the other day for Pendleton, Oregon, targeted at hipsters who want a handmade,…