Yesterday we celebrated our friend Tomeika’s twenty-seventh birthday and my wife spent the day making Tomeika’s favorite foods so we could enjoy a lovely meal together on the terrace. The menu: crab cakes, macaroni and cheese, braised kale with bacon, followed by a German chocolate cake. German chocolate cake happens to be my favorite as [...]
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
