Category: Journal of an Island Kitchen

As an experiment one year, I vowed not to buy, cook, or eat any out-of-season vegetables. No eggplant in December. No asparagus in January. No broccoli in March. Sort of eating by pre-Civil War era standards. (You’d be surprised how quickly fresh produce found its way north after the hostilities… SEE MORE

In the kitchen, on the floor next to the cookstove, Yandro finds his food. Before this pale orange, furry little being came here to live, he sat on a stool at a dining table, on which he was allowed to put his front paws, and only his front paws, to… SEE MORE

Last weekend we stacked firewood in the barn, collecting and piling small pieces separately for kindling. Over the 30-plus years I’ve cooked on a wood burning kitchen stove, I’ve gotten mighty fussy about firewood, and can tell just by looking at a stick whether it will fit the kitchen stove… SEE MORE

Flavor matters so much when we eat. Cooks sample as they go along to make sure the seasoning is just right, that the balance of salt, sweet, spicy, sour, bitter, and umami is pleasing. Still, each of us experiences flavor in highly personal ways, hence, “De gustibus, non disputandum est.”… SEE MORE