In the kitchen with....

...little loaves of honey-millet bread and mint
garden tea--our own!

The season's first peonies (and a poor lonely banana).
Purty, no? The peonie, not the banana.

Pie for dinner...

Cinnamon and nutmeg guts! Ha!

 Sometimes you have to break the rules a little tiny bit. Have dessert for dinner, ya know? I had apples that needed using, so I...made....pie....

Whole wheat crust made of little bees and a giant skep.



Sprinkled with colored sugar before it goes into the oven.





The finished product plus....



...skep cookies from pie crust!



Rainy in the Panhandle...what's a girl to do?

It's been raining here in the northern panhandle fairly regularly every afternoon. Right now, there's very little productive outdoor work possible. Here's what it looks like from my kitchen window....

Our garden, soggy from all the rain,
through the kitchen window.

What's a Farm Girl to Do on a rainy day? Well, cook of course! Thirty-minute meals? Bah. This will take you fifteen, tops.



Step 1: Put olive oil, washed button
mushrooms, salt, pepper, and a little
water in your skillet. Put a lid on it.

Step 2: To the cooked down mushrooms
and remaining water, I added Hoisin sauce,
an Asian-style plum-based condiment.

Step 3: I added chicken that I'd cooked,
sliced, and froze.This speeds up the process
a bit. What's in the jar? Ginger root!
I grated some over the chicken and mushroom
to enhance the Asian flavor. The root itself
is in a cooking sherry to preserve it. 



The finished product, with a side salad!
Mmmm...blue cheese dressing.