Intro to Recipes and Such

Don't you hate it when you have to read somebody's story before getting to the recipe? I do, so I try not to do that.

However... the way I learned to cook did NOT include a lot of measuring! Some of that comes from learning recipes so old and practiced that they weren't needed, and some of that comes from my own trial-and-error and using-whatever-you've-got experiences (broke college days before a lot of fancy ingredients reached WNC!). And lots of my recipes vary by seasons (and other reasons), so some of them may be more story-like than listed ingredients. But I try, y'all.

On some of the more meaningful ones I will include a story or history of the dish at the bottom, and I try to at least provide a guideline of how-much-to-buy ingredients, along with substitutions or options.

They might get wordy, but this suits me better than videos... for now. Remember I'm having to learn how to do this!

*Warning: a lot of these recipes call for commonly foraged ingredients, so it is imperative:

- take a foraging and ethics class (one will be offered SOON!) to learn how to not trespass, harm or destroy sensitive populations, or generally be a nuisance.

- when I say forage, I don't just mean cool mushrooms or ramps. A LOT of these things grow on roadsides or pastures or yards. Along with making sure you have permission, make sure you don't harvest where pesticides are used.

- a LOT of these have dangerous look-alikes. Please educate yourself first, don't take chances with identification, and if any doubt at all just DON'T!

17 views0 comments

Recent Posts

See All

Oh, Springtime! So much to forage! Redbuds, magnolias, grape hyacinths, wisteria, locust blossoms, forsythia, and that's just flowers! Flower Syrups are really easy: once you've trimmed* and rinsed yo