When we escaped to the cabin in the woods, my goal was to cook for the sake of cooking, to enjoy the process and to revel in slow meals. Since the cabin kitchen was on the smaller side, and since our plan was to sequester ourselves in coziness, I had to be more intentional, more prudent. Each ingredient needed to flow from one meal to the next. Tacos are a great decoy for leftovers.
Next up: Lunch from my Cabin Menu for Two. Little did I know how fitting this recipe would be for our stay at the Beaverdam Cabin. Founders James “Jimmie” Stoughton and his sister, Louise Maust, were known for their delectable chicken salad sandwiches and angel food cake.
In honor of Black History Month, this is my own humble nod of gratitude for the history the black community built and enriched. This is my own nod of gratitude toward the immigrants, who like my grandmother’s family came to America and worked harder than anyone, planting their traditions into American soils. It’s a nod to those who were here long before any of us, who valued the many resources this beautiful chunk of land had to offer.
Inspired by a sandwich I ate at Burgh’ers (www.burgherspgh.com), this fried chicken has a crunchy, whole grain batter and a pickle flavor in every bite! As a way to conserve more, I used leftover liquid from a jar of store-bought, organic pickles, but you can also experiment making your own brine.
“I knew you must be special,” she said, “because he told me he had a new ‘lady-friend.’” I beamed back at her, like an idiot, imagining the Urban Farmer telling his mama about me. Then I gushed on and on about our first encounters, the butterflies, the impatience, the will in my heart for the universe to make our paths… Keep Reading
They call it a “fat letter,” and I’ll never forget the day I received mine. After a guidance counselor told me about Carnegie Mellon University, I fell hard- that weak in the knees, hearts in the eyes, wish-it-to-be-so sort of way. Being that my confidence was just as weak as my knees, I doubted the school would feel the same about… Keep Reading
Soon, (all too soon!), the ball will be dropping, champagne will be popping, and couples will be smooching. It’s almost time to usher in 2016! How will you celebrate? With pork? In some countries, including Cuba, Spain, Portugal, Hungary and Austria, pigs symbolize progress. One explanation is these animals never move backward. Another explanation stems from pigs’ feeding habits (they push their snouts… Keep Reading
“Hi, I’d like to place an order for pick up, please.” “Ok, what would you like?” “Greens and Beans, please.” Laughter and confusion ensued, as if I had just ordered a dirty joke with all the delivery prowess of Amy Schumer. “Ohhhhh, you mean ‘Beans & Greens.’” Isn’t that what I said? I failed to see the hilarity in my word order… Keep Reading
“You know what I call this?” the Urban Farmer said while proudly photographing the rickety wooden crate full of fresh-picked vegetables. “A case of the Mondays,” he said beaming with pun pride. He chose another caption for his photo, not wanting to offend those stuck in Monday drudgery. I have often hesitated on sharing a pure joy lest it be regarded as boastful,… Keep Reading
“One must maintain a little bit of summer, even in the middle of winter.” ~ Henry David Thoreau In the middle of August, we gathered to celebrate the farmers, the fields and the bounty! As autumn enters gracefully, let us cling to the little bits of summer we can, perhaps all year long. Here’s the menu recap: A Mint Themed Dinner… Keep Reading