You might think making a lobster roll would be the easiest thing in the world, more or less like falling off a log in your sleep, but that would be a mistake. A lobster roll is no mere sandwich. A couple of serious protocols pertain. Here, I’ll tell you why. First, consider the bun you [...]
There is something reassuring about looking out from the porch of our cottage and watching the changing of the tides in our neck of Casco Bay. We are just a few feet from the water, somewhat elevated in the trees, and where we are the bay stretches to a narrow point where it ends. The [...]
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
