Basil Cream Sauce

The basil was beginning to flower, and it was time to top the plants to prolong the growing season. With plenty of pesto in the freezer the clippings might as well be used somehow in the next meal. Purslane weeds in the garden were also maturing and needed to either be eaten or pulled up … More Basil Cream Sauce

Desert Molasses

Most everything that happens in the kitchen is fun, but some things are just for fun. Today’s “just for fun” project was making syrup from prickly pear cactus fruit. At first glance the dangerous parts of the Prickly Pear Cactus (Opuntia) appear to be the long bristling thorns on the plant itself. The fruits look … More Desert Molasses

Caramelized Pears With Wild Hickory Nut Syrup On Whole Wheat Waffles

It has been a month since I began a wild hickory nut flavor extract project. The idea was to extract and preserve the flavor of hickory nuts in alcohol the same way vanilla extract is made. When used in cooking the alcohol dissipates in the cooking process but the flavor is imparted to the food. … More Caramelized Pears With Wild Hickory Nut Syrup On Whole Wheat Waffles

Wild Hickory Nuts

Hickory nuts are starting to fall from the trees. The squirrels get most of them but the thud of hickory nuts hitting the roof of the metal shed or landing in the bed of my truck is a common sound this time of year. Not every nut that falls is good to eat. I can … More Wild Hickory Nuts