by Josie | Dec 21, 2020 | Cooking, Food History, Herbs, Recipes, Spices
Rogan Josh is an aromatic curried meat dish of Persian or Kashmiri origin which forms a part of the Wazwan ~ a meal consisting of 36 different courses. The dishes that make up those many courses can vary from family to family, but over many years, Rogan Josh has...
by Josie | Dec 12, 2020 | Cooking, Food History, Gluten Free, Herbs, Meal Planning, Recipes, Skillet Cooking
For no particular reason, I didn’t think I would dig this dish. But after reading a couple of blog posts, I was intrigued. I decided to make one with my own little twist on the traditional. We’re fans now. I’m planning on making a few renditions...
by Josie | Nov 21, 2020 | Bone Broths / Sipping Broths, Cooking, Food History
THE BENEFITS OF BONE BROTH (borrowed from Nourishing Kitchens) Bone broths are extraordinarily rich in protein, and can be a source of minerals as well. Glycine supports the bodies detoxification process and is used in the synthesis of hemoglobin, bile salts and...
by Josie | Sep 16, 2020 | Cocktails & Beverages, Fermented Foods, Food History
We’ve been experimenting with shrubs this past few months and have a couple to share with you for your fall cocktailing. If you aren’t familiar with shrubs, they are a drinking vinegar ~ a syrupy concoction of fresh fruit, sugar and vinegar to be exact....
by Josie | Sep 14, 2020 | Condiments, Fermented Foods, Food History, Preserving and Freezing, Sauces
This is an amazing fermented food that I discovered by accident last summer. We had a huge plum harvest and I needed a recipe for preserving the hundreds of plums that were ripening fast! I came across a recipe for umeboshi. Ume is a Japanese fruit that’s...
