Rose and I enjoy making tamales over the holidays. Some of our fondest memories of traveling in Mexico in December are having tamales, fruit, and hot chocolate for breakfast or lunch. By making large batches of tamales and freezing single-meal packs, we’re able to enjoy tamales like this on occasional weekends throughout the year.
Category Archives: Food
Of Moose, Rivers, and People
It’s taken my mind awhile to get to writing this post. There has been a surreal poignancy to the world for many months, causing normal activities to seem abnormal, bogged down, and harder to sustain. The COVID-19 pandemic and abysmal government leadership cause enormous stress, as does the unusually high degree of political divisiveness during this election year. Work levels have been high, too, and I hadn’t taken enough days off.
So when September came, and with it hunting season, I looked forward to getting away on a float trip with a couple of friends to hunt for moose. Just getting outside and off the grid would be therapeutic—and it was.
More Moose Candy
Rose had a gorgeous bunch of Swiss chard growing this summer.
Just days before Rose was going to harvest it, a moose came through and got it all. And it had most of our peas for dessert. We blame Gertrude.
Scootie
We don’t keep cookies in the house and rarely eat them anymore. Even when we used to make them, though, we’d prefer to eat the dough. But every once in awhile you just want something cookie-like, so we invented this simple recipe.
Continue readingMagic Beans
This is a recipe for the best black beans we’ve ever had. It began several years ago when I had some boiled corned beef broth leftover that I thought might be good with beans cooked in it. It was very good. But it could be even better. So I began to tinker, and I think we have it down pretty well. Yes, they are magically delicious.
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