Growing up, we loved my mother's scalloped potatoes.  They were usually served in the Winter, when warm potato dishes seem most apprecia...

Thanksgiving morning took an unusual twist this year.  I was invited to observe homemade ice cream being made in an electric ice cream make...

These are my favorite recipes for a high-carb breakfast.  I started with old tried-and-true family recipes and doctored them over the years ...

It's easy to make home-rendered lard.  And to make flavored lards too.  The instructions are below, but first, the benefits: Home-rend...

I never thought in a bijillion years that I would even consider getting rid of my microwave, but after reading from this website:  http:/...

It's hard to wait until after Thanksgiving to start Christmas decorating; but I've made it my rule out of respect for the Thanksgivi...

Normally, I only buy veggies from farmers and farmer's markets, year-round.  If I run out, or don't have it put up, I go without unt...

If you have never tried dehydrating grapes, you are in for a real treat.  You will never go back to store-bought raisins.  I just rinse them...

My annual rutabaga "roast and freeze" consists of peeling and cubing one large rutabaga, roasting it and freezing it in 1-cup port...

With a slow start to the cold season, I've been able to catch up on my root cellaring activities.  Actually, I'd be a bit worried if...

For the richest and most flavorful chicken stock, full of body, use chicken backs.  They are higher in gelatin for a thick, gelationous stoc...

Pictured below are cups of vegetable broth (corn, green bean, potato and broccoli) and a dish of vegetable broth ice cubes (carrot, cauliflo...

The beginning of my winter storage begins with the crops which have to be picked before a freeze.  summer onions, hardneck garlic and chili ...

I have now found what I think is the most practical way to use an abundance of cherry tomatoes.  I've canned them, dried them, pickled t...

My nephew, Andy McCaleb, offered me all the green beans I wanted to pick from his garden.  I hung up the phone and I was off--never been one...

Every week after picking up our milk at farmers market, I make mozarella cheese (see 7-27-2011 post).  The by-product of my weekly cheese-ma...

An early European cheese still consumed daily in many European households.  Quark is a fresh soft cheese with a mild flavor and similar in t...

I am fortunate to be enjoying weekly dinners with my in-laws; Paul and Gen Lutzke.  Father-in-law Paul prepares the main dish using unscript...

This is a flavorful, rich cake with a light topping.  The recipe was passed down to me by my sister, Sally Jack.  I never fail to make it f...

My March table combines green for the Irish holiday and colorful flowers for our early Spring.  The placemats are cross-stitched shamrocks o...