Today, I’m talking about cooking chicken: the kind you get from your local chicken farmer/friend/neighbor and the kind you raise yourself.
Pastured hens and roosters lead full, happy lives, roaming freely through open spaces, eating their fill of worms and bugs, picking at wild grasses and weeds, clucking and cocka-doodle-doo-ing their days away. Until the day they are respectfully laid to rest — on the dining room table. 🙂
Blended soups are among the easiest and most frugal soups to make — without a recipe! At Traditional Cooking School, I’m giving you a basic blueprint for creating blended soups of your own. Join me over there and share how you use up your veggies and your favorite blended soups!
Salmon taking sun-less tanning pills and teeming with lice?? If that sounds like something out of a weird nature documentary or sci-fi magazine, I thought so too. Actually, it’s real. And you might be eating that salmon if you’re not careful about where your salmon comes from.
I wasn’t sure what to call it at first, since it was a happy accident when I attempted to use up a few extra root vegetables from my fridge. It’s not a stew, although it has some similar ingredients. It’s sort of a casserole, but not really. It’s definitely not traditional Southern fare, but it is comfort food: homey and rustic.