My freezer invariably contains a bag or two of chicken stock stashed away in ziptop bags. I never know when the need might arise, perhaps as a base for a soup or to make a rice pilaf brimming with an extra punch of flavor. I’m not a fan of using “perfect” to describe recipes but this is the recipe that works for me and the one I go to most often. It’s aromatic and tastes of chicken. A stock is so much more than a collection of spices, chicken bits and veggies, it reflects who you are, where you’ve been and will be a good indicator of what spices and flavors you cherish the most.Read More
I baked and baked as soon as I came back home. After our long trip in December, I realized I needed to do things as one does when they come back home, get everything organized and back in order. The backyard grew fast in the short bit of time we were away and everything got a major haircut.Read More
One of the things I've learned summer after summer, is that I can eat even more peaches than the year before. If they're the yellow ones even better. I once ate more than a dozen peaches in a day because I was really worried they'd rot and I did get sick but that's a story for another day (we went to pick fruit at a farm, you know how those things go, you end up with more than you can actually handle) But when it comes to eating them raw, I prefer them soft, if I'm going to cook and heat them up, I will go for the firmer ones because they can hold their structure as the temperature rises. I prefer dried to fresh orange peel in this recipe but you can use fresh, you just won't be able to grind it up well, so I recommend using a zester and then adding the fresh peel directly to the seasoning.