The sad reality of our current food supply is that flavour exists mostly in the man-made food products and rarely in mass-produced wholesome foods. This is one point food journalist Mark Schatzker makes in his new book The Dorito Effect. The Dorito Effect is what happens when real food gets blander and flavour technology gets […]
This chicken parmesan soup will warm you up from the inside out. It’s everything you love about the classic Italian dish tossed into a soup pot, ladled into bowls, topped with crusty croutons and smoky cheese and broiled until golden and bubbly. I want another bowl just from writing that description.
Some days, I feel like a complete fraud. I preach about the dangers of genetically modified foods both with my tongue and my fingers. But I don’t completely avoid them. And I knowingly don’t do so.
Growing your own vegetables is not an act that is sequestered to the warm summer months. Edibles can be grow in the fall and even winter if you plan ahead. Some varieties even prefer the cool and crisp fall weather to summer’s heat.
I have wanted to share this recipe for quite some time but I can’t control myself when this sandwich is in front of me. I can’t resist the cheesy filling, the spicy arrabbiata sauce and the crunchy, meaty eggplant long enough to photograph it. It is that good.
Despite its hard to pronounce name, Diatomaceous Earth is a must have in homestead portal. This powdery fossil has many uses on the homestead from the garden to the coop.