IEatLocalBecauseICan

On our last visit to New Orleans, Sean fell in love with the gumbo at the French Market . I said I could probably figure out a way to make something that was just as delicious, though I certainly cannot mimic the atmosphere. Saturday was my second time making seafood and sausage gumbo using this recipe . I follow it exactly with two small exceptions - I omit the okra and I substitute butter to supplement whatever bacon dripping I have been able to save up in the fridge. For the shrimp and crab, I watch the sales at my favorite Alaska seafood purveyor and stock up when there is a deal. For the andouille sausage we hit up our 100+ year old neighborhood meat market, Oliver's . Gumbo simmering before adding the seafood. The entire process takes an afternoon, but what a great way to spend a chilly, winter Saturday! We enjoyed it fresh from the stove and then leftover with freshly baked sourdough bread for dipping on Sunday. I also try not to waste anything in the kitchen, if I ...

I took yet another amazing crafting class at Fancy Tiger in Denver. This one was Sashiko embroidery. It's a Japanese embroidery form designed to use small pieces of fabric and capture air pockets to keep people warm in the winter. We each selected a design to work and the color of thread we preferred. It was fun to learn and to embroider with a group of fellow crafters. Since it was Galentine's Day (February 13th), one member of the class brought cookies shaped like lips and hearts. It was so sweet of her! I am excited to finish my project and decide whether I will frame it, turn it into a pillow, or what. And I already have ideas for new Sashiko projects, including getting better at the Sashiko version of denim mending that I have attempted to repair a few pairs of favorite jeans. There are so many possibilities! The start of my embroidery project, with lip cookie before I gobbled it up!

I mentioned that I'm taking a 4-week introduction to writing class at Lighthouse Writers Workshop in Denver. It is amazing! I am loving the creativity it is inspiring and the instructor is fantastic. Last night we focused on the sensory aspects of writing and one of my favorite activities was Word Salad. Our instructor handed around a bowl full of words: written, typed, cut from magazines... we pulled out a pinch and then wrote a poem using as many of the words as we wanted and adding our own. The creative spirit really flowed and I was once again reminded of how much I love writing poetry. It's something I enjoyed as a child and then laid aside as I focused on other things in my studies. I also forget to read poetry, but luckily Joy gave us a bunch of recommendations for books to read. Here is the poem I wrote last night. It's still raw - no editing. And I enjoyed every second. And send my regards to infinity True vulnerability is received through kindness It is ...

The sourdough bread baking class was pretty interesting. I was impressed by the preparation of the instructor and the materials we were sent home with. We have a document with a recipe and FAQ of common issues. We also left with: starter, dough ready to shape into a loaf, dough rising in a cloth-lined basket ready to bake, and a loaf of bread baked in class. The only real issue was that the kitchen we used for the class was not heated on a Saturday so we were pretty cold and the bread certainly did not care for it. The loaves we took home baked were very flat and didn't tasted great. The one I made later that evening that rose in our warm kitchen was quite good and the one I baked the next day out of the dough I had mixed myself in class was pretty good too. I'm keeping a journal of factors and results so I can tweak and hopefully get better at all this. But I will say freshly baked bread tasted great with the homemade smoked chicken and potato soup I made from scratch on...

Last time I shared my plans for getting every last bit of flavor out of the organic meyer lemons I ordered and things are shaping up in the kitchen. The preserved lemons will be done tomorrow and I can't wait to chop one up and add it to brighten a yummy, quick potato salad. The peels infusing in vodka need a couple more weeks before I turn them into limoncello and creamy limoncello, so I'll post another update when those delicious drinks are ready. Basil seedlings under lights The herb seeds I planted to have fresh herbs available in our sunny, kitchen window are doing well. The different types of basil are particularly prolific. The mint is coming along more slowly. I'll be ready to pot up the basil into the little decorative pots I have ready for the window shelf soon. The knitting class really got me hooked. The second night they give students a 15% off discount for anything in the store so I purchased some lovely blue and red wool yarn. I started a simple scarf...

I really slowed down on this blog once canning season ended, but realized it does not just have to be about food preservation in that sense. This insight occurred to me in particular as I was deciding what to do with 5 pounds of organic meyer lemons. My neighbor and I decided to share a 10 pound box, shipped from Fairview Orchards in California. I knew I needed to use every last bit of these beautiful lemons. Lemon peels in vodka, preserved lemons, and homemade vanilla I adore the taste of limoncello, so I knew that drink had to feature in my plan. I bought some 100 proof vodka and carefully removed the yellow portion only of the peels of 12 of the lemons. They will steep in the vodka for about a month and then the flavored vodka will be mixed with simple syrup to create the limoncello. Half will be mixed with a milk-based simple syrup for a creamy version. Then I had plenty of juice to mix up some delicious meyer lemon margaritas! (2 oz lemon juice, 2 oz tequila, 1/2 oz Cointr...