[This is a very special guest recipe that my good buddy, fellow cook and hilarious Podcaster Jess shared way back in October of 2016 for our now-defunct Brotherhood of Bacon website. Though that concept now lies in the ditch of the information superhighway it produced this great recipe, one that I followed last night with phenomenal results! It’s the perfect one-pot-wonder to cook on a chilly Autumn night.]
Hey there, I’ve recently moved! Therefore I get the fantastic task of building a new kitchen from the ground up! (I discovered I didn’t have much in the way of essentials) So here’s a guide to one of the first recipes I cranked out in my new tiny kitchen wonderland! I’m a big fan of soups, stews, curries, or anything that sits on the stove top for a while, they warm the house up, and makes it seem like you’ve done more work than you actually have.
OH! It also makes your house smell great too! Now, one day, I’ll figure out how to put pictures up with these word, but until then I want you all to imagine the food in your mind. It will be fun! I promise. Read More
“What’s really going to make you unique sometimes is the way your brain is different than anyone else’s brain who ever existed on the planet. That’s valuable right there. Write down what comes out of the brain… And sometime an idea isn’t good until the second half arrives later.”
Borscht is the quintessential Ukrainian (not Russian, although they have also adopted it as their own) soup/stew. The recipe for it changes from country to country, village to village, grandma, to well… you get the idea. It’s pretty amorphous, and delicious! The basic recipe calls for various root vegetables stewed in broth with the occasional addition of sour cream or vinegar. It is served hot, or sometimes cold, and always with dark, hard bread and dill. It’s dank stuff… If you want an apt and slightly creepy metaphor: it’s like suckling on the roots of the earth itself. 
Just in time to follow the turkey to the table is… ahhhh who am I kidding, Canadian Thanksgiving was a week ago. No problem, a golden not-to-sweet potato pie is a welcome finish to any meal during these rapidly darkening days of October. 
It’s a glorious surprise when you walk through the garden in late August and find a huge bush full of beans when you thought you’d damn near killed them all. I completely forgot about them and never watered them enough! There’s no way… but, yes! There, standing tall and proud in a plastic tote full of chocolaty pudding-like soil, swaying gently in the fennel-scented breeze is a bush sagging under the weight of twenty Dragon’s Tongue beans! Thank you