buy Gabapentin online usa I’m happy to announce that I am now partnering with Green Gate Farms here in East Austin!! I will be writing recipes using the contents of their weekly CSA product offerings. Guys, I’m so incredibly grateful for and excited about this partnership, I can’t even.
http://city-made.com/photo-3-41/ Continue reading Stuffed Guinea Hog Pork Chops with Wine Reduction Sauce
Last week I decided to take advantage of the pre-Halloween pumpkin swarm that appears at all of our local grocery stores. I picked up five pumpkins (pictured below) and I’m glad that I did because it seemed like no trace that the pumpkin bounty ever existed was left after Halloween. It’s already been replaced with Christmas decorations. Continue reading Knuckle Head Pumpkin Soup
It’s November. Pumpkins are everywhere. Let’s say you’ve dispatched all of your pumpkins of their seeds and maybe you have no idea what to do with them so you have begun collecting seeds. So much so that your friends may be planning to call some pumpkin seed hoarding TV special to stage an intervention.
Don’t allow this to happen, friends. Don’t let them take your pumpkin seeds!! Continue reading Roasted Pumpkin Seeds, A.K.A. Pepitas
Pumpkins, gourds and squash pack incredible flavor ranging anywhere from deliciously sweet to rich and nutty. The trick is accessing that wonderful pumpkin “meat.”
While we often refer to pumpkins and gourds as vegetables in the culinary world they are, in fact, a fruit because they have seeds in the center protected by a thick layer of flesh and a rind or skin on the outside. Because they are the plant’s vehicle for spreading seeds, They are, by definition, fruits.
You have a few options Continue reading How to Roast a Pumpkin or Gourd
Yesterday, I met a fellow Austin food writer at church. While I dabble in writing by basically subjecting you all to my inner thoughts and emotions, she’s a real freelance food writer, y’all. Meaning she pitches story ideas to various media outlets around town and has editors backing her up.
We got to talking about why we cook rather than just dine out all of the time. Naturally, this topic of conversation struck a chord with me and I’ve been thinking about it for 24 hours now. I thought, perhaps I should write this down to share with my fellow cooks (and so my mind stops racing). Continue reading Feed Your Fellows, Be Fed with Homemade Pasta
