Categories
- Appetizers (15)
- Asian & Asian Influenced (11)
- Baked Goods (4)
- Breakfast (6)
- Commentary (62)
- Condiments (2)
- Cookbooks (2)
- Cooking (119)
- Dining Out (5)
- Food Markets (9)
- Foraging (5)
- Garden (4)
- Juicing (2)
- Meats (20)
- Mushrooms (16)
- Nutrition (2)
- Offal (7)
- Poultry (12)
- Reviews (1)
- Salads (12)
- Seafood (35)
- Soups & Stews (7)
- South of the Border (5)
- Southern Hospitality (1)
- Uncategorized (1)
- Vegan (18)
- Vegetarian (51)
-
Recent Posts
Archives
- May 2013 (3)
- April 2013 (1)
- March 2013 (3)
- February 2013 (5)
- January 2013 (3)
- December 2012 (5)
- October 2012 (4)
- August 2012 (3)
- July 2012 (5)
- June 2012 (3)
- May 2012 (3)
- April 2012 (2)
- March 2012 (3)
- February 2012 (6)
- January 2012 (8)
- December 2011 (4)
- November 2011 (2)
- October 2011 (2)
- September 2011 (4)
- August 2011 (5)
- July 2011 (8)
- June 2011 (13)
- May 2011 (6)
- April 2011 (5)
- March 2011 (9)
- February 2011 (4)
- January 2011 (12)
- November 2010 (2)
- October 2010 (6)
- September 2010 (4)
- August 2010 (5)
- July 2010 (5)
- June 2010 (9)
Of Goats and Greens
This is a food-oriented blog. As it grows, I'll be fine-tuning the categories. I'm expecting a Recipe category will provide actual amounts of ingredients used to create a recipe; the Cooking category is meant to be a riff on things I've put together without measuring, or on things I've adapted from cookbooks or other websites.
As this develops I'll get these categories as useful as possible so readers can go where it most interests them. I'm personally mostly interested in things low carb, and definitely steer to a preference for Real Food. All posts will (barring emergencies) consist of things dealing with food or nutrition. Or with the of growing veggies or other forms of food, or getting my eventual farmstead up and running.
Please leave me a line!
Tags
Asparagus Avocado Beef Broccolini Cabbage Canning Cheviche Cilantro Cucumber Cucumbers Deviled Eggs Duck Duck Breast Eel Eggplant Eggs Fish Fluke Goat Goat Cheese Grilling Heart Indian Lamb Lettuce Mushroom mushrooms Onions Paleo Radish Raspberry Recipe Recipes Salmon Salsa sashimi Shad roe Shiitake Shrimp Smoked Salmon Soups & Stews Squash blossom Sweet potato Tomato TurnipBlogroll
- Vicki Cooks
- Awesome Thai Food
- iEat-ishoot-ipost
- Jan's Sushi Bar
- I Believe I Can Fry
- Ang Sarap
- Island Vittles
- Alinea at Home
- Real Food Freaks
- Leite's Culinaria
- Buttoni's Low-Carb Recipe Blog
- Savoring Today
- Agrigirl's Blog
- Ken Albala's Food Rant
- Lostpastremembered
- Eugenia's Rants and Thoughts
- Oyster Food and Culture
- Simply Recipes
- Simply Cooked
- Suvir Saran
- I Breathe… I'm Hungry…
- Real Food Forager
- We Are Never Full
- Smitten Kitchen
- Stuff I Make My Husband
- Eat Love and Train
- Cavewoman Cafe
- Eating Asia
- Eat. Live. Paleo
- Eat Drink Man Woman Dogs Cat
- Common Sense Homesteading
- A Simple Home Cook
- Jenn Cuisine
- Following My Nose
- The New 19th Century Kitchen
- Shizouka Gourmet
- The Nourishing Gourmet
- Indonesia Eats
- Weave a Thousand Flavors
- The Art (and Science) of Food Adventuring
- Ozark Homesteader
- 101 Cookbooks
- Hunter, Angler, Gardener, Cook
- Pagan Foodies
- Fed
- Grass Based Health
- Fat of the Land
Food Places
- Local Harvest
- Farm Fresh
- Foodista
- Foraged and Found Edibles
- Seafood Watch
- Sparkpeople
- Chowstalker
- Countryside & Small Stock Journal
- Eat Wild
- Recipezaar
- The Daily Lipid
- Paleo Diet Lifestyle
- Animal Vegetable Miracle
- Laurel Ridge Beef
- The Silo Cooking School
- Farm to Consumer Legal Defense Fund
- Edible Commnities
- Hunt. Gather. Love
Other Places
Wordpress info links
Meta
Monthly Archives: June 2010
Clams and Shrooms, done somewhat Indian
Just a brief one today. I’d picked up some cardamom pods from The Silo on my departure from the Indian cooking class, got home and sniffed my spices as had been recommended — the ground cumin and the ground mace … Continue reading
Indian Cooking Class Today
One of the first five or six cookbooks I ever got was An Invitation to Indian Cooking, by Madhur Jaffrey. (Two or three of the other books were gifts, at least one from my mother so I’d know how to … Continue reading
Fluke Redux
The first fluke fillet was dealt with in a cooking episode as listed below. Now, we go raw. I thawed the strip out, and before it was completely thawed, sliced it as thinly as possible, coming into the flesh at … Continue reading
Cilantro and Strawberries
Leaving the house for work earlier this week, as I passed by the the elevated rock garden, I happened to catch a whiff of cilantro. Immediately I pulled my lunch out of the case, snipped off a few bits of … Continue reading
Egg Me On
Mother’s famed deviled egg recipe used mayo, Dijon or Grey Poupon mustard, dill pickles and a bit of curry powder. I love the stuffing out of it! When I make these, I buy the smallest container of mayo I … Continue reading
Fluke
Ingredients: Fluke fillet, baby baby bok choy, shallots, broccolini, shitake. A little canola oil, a bit too much gyoza sauce (salty), lime juice. I’ve been bringing my lunches to work on most days. Yes, we have a cafeteria, but I … Continue reading
Sweetbreads
Sweetbreads are either the thymus/thymi of the animal in question (they tend to go away or at least diminish as the animal matures), or the pancreas. Glands. I spent some time surfing their preparation as in food preparation. Seems most … Continue reading
First Off
One’s first post in a blog is supposed to come in like a lion, and maybe go out like a lamb (reverse the month of March to get the idea). This is going to be a food blog. I’ve been … Continue reading
Sea Vegetable
Recipezaar and me
The recipes I’m most proud of which I’ve posted on Recipezaar: Potato/Root Salad with Lima Beans This one was born out of a need to create something for a picnic that could withstand the heat of the day, allowing leftovers … Continue reading →