My home is ground zero for our local gardening group, D.C. Urban Gardeners. This is no garden club, but an insurgent conclave committed to greening the District of Columbia. To entice their attendance at these monthly planning sessions, I lay out some kind of buffet. It gives me a chance to show off the food [...]
Obviously, anything as dangerous as a peanut butter whoopie pie warrants an explanation. Normally I try to steer clear of desserts and sweets. And these “whoopie pies”–which must look painfully familiar to anyone south of the Mason Dixon line, where Moon Pies rule–are basically death on a bun. What happened was, I’ve been conducting a [...]
When we put on a cocktail buffet, we go into production mode. One of our go-to hors d’oeuvres is grilled shrimp. We use tail-on shrimp and apply a light drizzle of extra-virgin olive oil, then a spice rub adjusted to the menu theme. Most of our rubs include a few basic spices–coarse salt, garlic salt, [...]
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
