Salmon salad with avocado. Preparation time: 10 minutes This is a high protein meal, starting with a 7.5-ounce can of Alaska salmon mixed with diced onion, capers and mayonnaise. One can is enough to make two hefty, man-sized portions. Slice 1/2 ripe avocado into wedges and peel. It requires no dressing. It is perfectly delicious [...]
Where did the people of Mexico learn to speak Spanish? The answer is simple enough: the Spanish conquistadors who invaded and subdued Mexico hundreds of years ago. But the question points up the fact that there were people living in what we now call Mexico long before the Europeans arrived. Whether Olmec or Aztec or [...]
Tags: avocado·food appreciation·guacamole·kids·Mexico·molcajete
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
© 2009 The Slow Cook — Design by Keri Marion
