Quarantine Kitchen

Food became less about flavor and more about sustenance for me. I had a little over a cup of cashews left in my freezer and i used the last of them to make a “cheese” sauce to go over the gluten-free pizza crust my sister had put in her suitcase and flown to me when …

It’s What’s for Supper

Okay, the first picture shown is my peanut butter banana cookie dough vegan smoothie. There are these oat bars. Bob’s red mill makes them. They have a peanut butter, coconut, oat, honey bar that tastes just like a chewy peanut butter cookie; the kind grown ups used to give you for free in the grocery …

Buying Directly From the Farmers

The potatoes and the butternut squash came from a local market called “Jenschke Farms”. Its a little white shack with a porch that sits adjacent to the local grocery store in town. They don’t have a neon “open” sign in the window. They have two flags mounted in holders on either side of the porch. …

Country Cooking in the Tiny House

I am a gluten free pescatarian. I eat fish and quail eggs but no meat or poultry. So, all the meat products you see here are plant-based. Most of them are manufactured by the “beyond meat” company (and pretty darn tasty if i may add). The alternative noodles are made from peas, lentils, or rice. …