This sandwich is a mash-up of several of my favorite places, particularly the effervescent, sweet honeycrisp apples from the north and the sharp, creamy pimento cheese from the south. Smokey, thick-cut bacon, a generous amount of bitter baby kale, and a healthy smear of whole grain mustard make one of the most perfect, simply complex sandwiches you will ever eat.
This super-simple, nutritious skillet is packed with veggies–and a little bacon–and a variety of textures which leave the all-too-familiar mushy collards behind.
This clam chowder is a creamy, flavorful soup without the added thickness of flour. The longer it sits, the tastier it becomes, so it can easily be made a day ahead. Curl up with a bowl when the next Nor’easter blows or on a snowy night this winter.
Bare feet, budding peonies, pulled pork and coleslaw, kegged Kolsch, a candy-filled cannon, sparklers in the sunlight, cerulean smoke, a Federalist/Republican debate and a preceding campaign song, sweet tea and bourbon, a field spaniel named Sweetie, cirrocumulus clouds, mountain backdrop, front deck philosophizing, and a pie contest=one perfect July 4th. Chris’s coworker, I’ll call him The Colonel (because…
Bacon. Beer. Onions. I am speaking the foodie language right now. Add some dried plums, spices, and a touch of maple syrup, cook for a few hours, and you have a perfectly savory-sweet(ish) bacon relish without all the added (and overpowering) sugar you’ll find in the presently popular bacon jam recipes. Pair this with a creamy camembert on crackers or slices of baguette for a delightful hor d’oeuvre.
Spring is the season to see the most amazing skyscapes and sunsets in Interior Alaska. The “big sky” concept in Fairbanks puts Montana to shame. I swear if I could write a love letter to the Alaska sky, I would in a heartbeat, and it would probably be the most fervent letter I’ve ever written….