Go ahead, cook with your good olive oil!

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TQIDiet

Unrefined, cold pressed virgin olive oil (VOO) is rich in interesting compounds including many blog mediterranean-346997_640 unique antioxidants. Without them, olive oil would not be the healthy oil it is. A number of studies have looked at how cooking affects those antioxidants and VOO generally. This research definitely contradicts current wisdom that we should not use our good olive oils for cooking at other than very gentle heat.

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The Egg Basket Says it All

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TBN Ranch Chicken Keeping

Chickens are incredibly adaptable to almost any living condition. They are hardy in inclement weather, require few amenities, no luxuries, and will thrive in modest accommodations with gratitude.

It’s amazing how little chickens really need. But, my hens have proved me guilty of not practicing what I preach.  I didn’t really learn this valuable piece of information until our farm was recently hit by a massive storm, destroying our chicken housing.

Chickens have been around for thousands of years, I knewthat, and without anyone endlessly fussing over them either… I knew that too! They’ll eat whatever you give them, and are smart enough to find their own groceries if given the opportunity. Chickens also have a built in GPS system! Like clockwork, they will always return home every night at dusk to roost… once again,I knew that! But regardless, I still searched for my feathered lost storm victims…

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Duck, Duck, Peach!

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The Garum Factory

Grilled Duck Breast with Peaches-8494

Menus from proximate restaurants in rural France can seem eerily similar, as though all aligned along the same invisible lines of culinary force emanating from the specialties of the region. This restaurant has fois gras; that restaurant has foie gras. This restaurant offers grilled duck breast; that restaurant offers grilled duck breast. Whether you find this state of affairs delightful or vexing depends on your perspective.  If I were living in the same village for several months then menu similarity might start to get tedious, but in the Sud-Ouest, that lower left corner of France heading toward Spain, I had no problem with encountering a familiar selection of foie gras, duck and rabbit, accompanied by eggplant and tomatoes, not to mention the incredible local dessert pastry, Pastis de Quercy, the subject of a future post.  I enjoy foie gras, but I love duck.  For me, duck has more there there than any other…

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Peach Dumplings With Bourbon Hard Sauce

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Lea & Jay

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Peach Dumplings! And as if that didn’t sound delightful enough, the following words, Bourbon Hard Sauce, just might just zombify you.  What do I mean by zombify? You know how zombies are just shuffling forward, driven by a burning desire to eat something, in their case brains, in your case these Peach Dumplings with Bourbon Hard Sauce. Zombified…you get what I’m saying right? And I have to tell you that when I served these Peach Dumplings I didn’t just stop after dolloping out a generous amount of that Bourbon Hard sauce which promptly began to melt and trickle down over the sides. Nope. I added a big old scoop of ice cream. Oh yes. I did. Sheer summer-time dessert bliss!

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I don’t usually make a lot of peach desserts. It’s not because I don’t like them, cause believe me I do. I just have really bad luck with them. I…

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