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.
When the Summer tomato vines are at their end, but still covered in tiny green tomatoes, we make Green Tomato Relish to be enjoyed throughout the year. You could make this with large green tomatoes at any point during the summer. But this really is a perfect way to use up the tiny, hard, leftover,... Continue Reading →
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 →
“Mater, Tater, Onion Soup” is a hearty and bright dish that captures all of the wonderful flavors of summertime tomatoes. This simple, yet satisfying, soup is one of the most beloved and cherished recipes passed down by my paternal grandmother. Mamaw Kitty always had a house full: grand-kids, nieces, nephews, and plenty of extra tag-a-longs…. Continue Reading →
Lemon curd is a lovely spread of British origin that is perfect on tea biscuits or simple buttermilk pancakes. It can also be used to make dreamy pies or lemon layer cakes. This treat is easy to make with only eggs, sugar, butter and lemons. The simplicity of this sublime spread makes it a delight to cook and to share.... Continue Reading →
Digging Food 