Living Deeply

These past weeks have been a rush of busy-ness. Fall on the mountain always feels fleeting, with glorious pockets of gold aspens one week and new snow the next. Each year, I’m surprised at the suddenness in the change of season. There’s an urgency in the air as I try to take in one last dinner on the deck, one last long hike in the high country, all the while getting and stacking wood and…

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Thanksgiving, With Abandon

Cooking is like love. It should be entered into with abandon or not at all –Harriet van Horne I have long believed that good food, good eating is all about risk –Anthony Bourdain –for Oody I’ve gone over to the dark side. For years I’ve posted my annual Thanksgiving treatise on How to Roast a Perfect Turkey How to Roast a Perfect Turkey Without Bags or Brines or Gallons of Hot Oil–a post that gives common…

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Taking Stock

For a week now, the freezer door has refused to stay shut.  I will close it, only to have Greg complain it’s been cracked open all night, a puddle of water the damning evidence on the floor. Both of us have tried in our own haphazard way to shove bags of peas and protruding ice packs back into the maw of the deep freeze, announcing triumphantly that “I fixed it,” only to find the door…

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Oh Fall! How do I love thee?

Let me count the ways. I love thee for cooler days and the return to roasting succulent cuts of meat, for rich sauces made from boiled pan drippings, and the serene pleasure of mashed potatoes larded with butter. I love thee for sweet baked squash paired with pork, for pan-roasted Brussels sprouts, for Greg’s chicken curry and green enchiladas, for spicy green chili served with apple-jack quesadillas. Cranberry Sauce I love thee for cranberry sauce.…

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