The food of Mexico never ceases to amaze, or perhaps it’s the way the Mexican people have constructed a cuisine that seems to make a great deal out of very little. Americans raised on big, fat burritos, heaping platters of fajitas and giant pitchers of frozen margaritas would be shocked to learn that the real [...]
Tags: dips·molcajete·pumpkin seeds
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
