Having our friend Larry over for dinner is always an occasion to put on the Ritz. Lar’s an accomplished cook himself, with tastes refined by years of travel. He’s one friend we can count on to help us eat our venison stew with an understanding eye. Lar also happens to be a fellow martini drinker [...]
Here’s how two very different ideas converge to make dinner. Our friend Mary is visiting from California and she brought a suitcase full of her favorite wines for us to try. Since we have so often complained about not being able to find a reliable Pinot Noir, Mary brought one she thought we were sure [...]
“Daddy! Look at all the dandelions!” That was daughter’s reaction this weekend to the incredible bloom taking place in our front “yard.” It’s been an unusually cool spring so far, ideal for all sorts of cool weather plants, be they in the garden beds or in the spaces in between. Dandelion, chickweed, wild strawberry and [...]
Tags: edible weeds·spring·wine
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
