Canning Tamale Sauce and Taco Magic

I have created a sauce that transforms our tacos into the authentic tasting mexican street foods of my dreams. It is made from roasted spicy peppers, sweet onions, and a combination of red and green tomatoes. The combination of tomatoes creates a unique flavor and color; not rojo, not verde. The color is more like Bob Ross Burnt Ochre. When you taste it, you won’t care what color it is.

Strawberry PopCornbread

I must start by clarifying that this is not bread made from popped corn and strawberries. This is actually bread made of meal from the ornamental corn variety known as Strawberry Popcorn. Strawberry popcorn is a popular back-yard dwarf corn variety that produces lovely small ears. Of which, the kernels pop up to make tiny... Continue Reading →

Never Buy Jelly! Why You Should Make Your Own

Commercially produced jelly is an incredibly cheap and simple food that is readily available at any supermarket. So, you might question why I would suggest that everyone make their own. It is because store bought jelly is...crap. There really is no better descriptor than "crap". Store bought jelly typically includes artificial coloring, high fructose corn... Continue Reading →

Beating the Borers; Squash Success

I have never hated a pest quite as much as the Squash Borer, Melittia cucurbitae.  They are not just simple annoying garden pests. They are the epitome of evil that cause total destruction and death of otherwise perfectly beautiful,  productive plants. These loathsome black and red flying insects will lay eggs on squash plants around... Continue Reading →

Lion’s Mane Au Gratin Potatoes

Lion's Mane, Hericium erinaceus, is one of the most delicious and highly prized treasures that we forage for in cool weather. Like their cousins, coral toothed and bears head fungus, lion’s mane taste a bit like lobster or crab with similar texture. When this fabulous foraged food is added to au gratin potatoes, it is magical.... Continue Reading →

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