Memories from the Evening Mail

MarySmall

I started my family history research close to 30 years ago...when information was passed around through the actual mail. I would write a letter, send it off and sometimes wait months for a response and I would repeat this over and over and over. Now a lot is internet based, of course. Some of the … [Continue reading]

Whisky Pig and the Big, New Adventure

Whisky Pig 2

This is Whisky Pig. Whisky Pig spent the past several months on a farm about 60 miles away living high on the hog with his piggy siblings, eating nothing but locally grown spent grain from Seven Troughs Distillery. And getting fat. About 250 pounds fat. As of January 2, 2015, he is no more. … [Continue reading]

They Are All Our Children, America!

I live in a food desert -- an actual food desert.* I've lived in this area most of my life and it has never bothered me that the grocery store is at … [Continue reading]

Yesterday.

Yup, that's me on the right.

  Yesterday was a tough day. Tougher than I expected it to be. You see, on August 10, my family changed forever when my dad passed away in … [Continue reading]

Homebrewed to Home Baked: Spent Grain Bread

loaf

"Two of the more dubious achievements of American culture are white bread and light beer." -- Bruce Aidells and Denis Kelly (Real Beer and Good … [Continue reading]

Summer Fresh Peach Pie

Peach Pie

  You've seen the commercials this time of year offering visions of families, apple pies, fireworks, American Flags, summertime parties, grilling … [Continue reading]

A Comforting Old Friend – Porcupine Meatballs

meatballs

  My mom could make a package of hamburger stretch so far it would cry "Uncle!" She was a master at feeding the six of us with a finesse that never … [Continue reading]

The Best-Laid Plans…

MontepulcianoCathedral

This fall, we're going on vacation. In itself, this is not news -- we vacation often. This one is not an ordinary vacation. It's "the vacation of a … [Continue reading]

Family, Frank and Finale.

finale

By its very nature, Charcuterie is a slow food. Preparing to make it takes time, actually making it takes time and it takes time to wait until it's … [Continue reading]

Bresaola on my Mind

bresaolasmall

This month's Charcutepalooza challenge was all about curing a hunk of meat. Fully convinced that I didn't have an appropriate space to hang meat for … [Continue reading]