Older is Better

I dropped by the local fancy gourmet grocery store yesterday. I didn't want to eat lunch out but wanted to eat something....apple? Sandwich? As I was heading to the deli, I ran across this display and laughed out-loud.

Cheesehenge!

One of the deli folk was walking past and I asked if I could make a pic--he said that was okay.

So, here it is. An aged cheddar, I assume, lovingly constructed as a neolithic monument.

Ah, the power of cheese!

Cider Pressing

Here are some photos from the Heartsong Harvest Festival Weekend at Brushwood Folklore Center at the end of September. The campsite has many wild apple trees, so we get to use an abundance of unsprayed apples, many different varieties, for cider. Unfortunately, this year a late frost killed nearly all the blossoms, so we had to buy apples. Still, it was a big success and the cider was delicious!

The last photo is of me with a wicker man we made for the Mabon ritual that night.

Punkies

It's been a rather lean year for pumpkins, or so I hear. But I went to the store today and got three giant NC pumpkins for $10 and the carving has begun.
But pumpkins are more than smelly scorching porch lights. The seeds! The seeds! I strain them and separate the goo from the fat seeds. I toss them with some salt and ground pepper, and spread them on a baking sheet. They roast at 300 degrees--stirring them about with the spatula every 10 minutes or so.
They keep a long time..if they're not sucked up as they come crispy out of the oven.
Pumpkin flesh makes not only pies but also cheesecake and soupl and even a swift saute with chilis.
Pumpkins and apples are the perfect foods.

In the kitchen

we have two carboys of wine, perking away in the kitchen. One is concord grapes with montrachet yeast and that has a gorgeous merlot color. The other is this odd brew of red currants. Smells good, very active but won't be drinkable for years.
I'd like to try beer making, too, but the thing that calls me is hard cider.
I'll keep you posted

The Return of the Prodigal Foodie

O, how I have neglected you, gentle blog and gentler readers. But I have been buried under a peck of peppers and am still finding things to do with them. Are they not simply glorious in their abundance and diversity?

We love them sauteed in olive oil and draped artfully over scrambled eggs on some really excellent bread. Yes, with mayo. It is the drippiest and most delish sammie ever.

And I have pickled at least a peck of them.

And still they are standing, nay drooping, about the garden. It has been the best crop of anything ever.

I need to catch you up about the wine in the kitchen. No kidding, two carboys of wine, taking up space and giving us hope for a wine-filled future!