This was our last week of food appreciation classes for the current school year. How tragic is that? It’s also our final week in France on our virtual world culinary tour, so I picked something simple but classic to make with the kids: omelets. I brought my cassette feu–or portable butane burner–to class so we [...]
Tags: food appreciation·France·omelet
Swiss cheese omelet with fresh chives, beef tongue, smoked salmon, over fresh salad greens. Preparation time: 15 minutes Shopping: none I get a big bag of salad greens at the farmers market on Sunday this time of year and augment it with greens out of our own garden: mizuna (done now), arugula, red mustard greens. [...]
Tags: beef tongue·omelet·salad·salmon
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. 
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