dressing a field grouse

it is a special thing you can teach your kids: to live off the land. not only is it a survival skill to be able to fend for one's self, it more importantly (and probably more realistically) teaches children the respect for the life they are about to consume. while I am not all obsessed and eccentric when it comes to "respecting" the food, I do believe there is a serious epidemic of ignorance in our youth and culture- in regards to being disconnected from where we receive our sustenance. growing up, we ate carrots with the dirt on, crab apples with enough pucker to top a lemon, venison disguised in fajitas and duck on the dinner table in the spring. as most of us do, I have come full circle and seen the value and cherish the way I was raised- taking little for granted. perhaps if we were the ones doing the killing, dismembering, gutting, feathering and preparing of the majority of out foods, we would be less gluttonous, entitled and blasé. more thankful, aware and simpleminded in our approach to consumption. one can hope.

“I dislike the thought that some animal has been made miserable to feed me. If I am going to eat meat, I want it to be from an animal that has lived a pleasant, uncrowded life outdoors, on bountiful pasture, with good water nearby and trees for shade.”


― Wendell Berry, What are People For?

better butter

i challenge you:
trying "churning" your own butter at least once. rewards for your hard work?
stronger forearms. rich golden, creamy butter. buttermilk! and the street cred for having made your own.

it's easiest to simply place cream in lidded jar and... shake! after a few minutes, you will start to hear a thunk against the sides as the buttermilk separates from the butter. give a few more shakes until you see the two distinct forms. add a bit of sea salt and voilà!

*extra special? add fresh Herbs de Provence and roll into log on saran wrap. refrigerate until solid and slice into medallions to top any dish for extra 'wow' factor.

it's all you, grill

On one of the rare hot days in the Pacific Northwest, it's a welcome relief to not have to turn on any heating elements in the kitchen. So we take our food (and our piña coladas) outdoors.

The Menu?

• salt & pepper potato 'chips'
• Cilantro Lime Halibut
• grilled Romaine Heart with pecans, cranberries and creamy balsamic
• pineapple skewers

Directions:

take a few potatoes, clean and slice thinly or with mandoline. Toss with olive oil, sea salt & pepper. Grill on sheet of foil so it doesn't fall between grates.

Take fresh or thawed halibut fillets pat dry with paper towel, place in baking dish and cover with a bit of Italian dressing, coarse chopped cilantro and juice of 1 lime.

Spray Romaine Hearts with olive oil or canola, place on grill briefly just for charred effect. Top with grilled pecans, cranberries and *balsamic dressing (recipe to follow)

Skewer large chunks of pineapple and grill on foil for a few minutes to achieve slight grill marks and thus releasing caramelized rich flavors of the fruit.

*Balsamic Dressing:
1/4 cup balsamic vinegar 1 teaspoon chives, minced 1 teaspoon parsley, finely chopped 1 1/2 teaspoons plain greek yogurt 1 teaspoon Dijon mustard 1 teaspoon sugar 3/4 cup olive oil, extra virgin salt fresh ground black pepper