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Monthly Archives: May 2013
Agretti Spaghetti with Spring Onions and Lemon
Nothing excites a cook more than discovering a new tool, a new technique, or, in this particular case, a new ingredient. We came across agretti, an Italian specialty green, last season through Seeds from Italy, and vowed to give this … Continue reading
Rekjavik, Part 3: Settlement Life
After the whirlwind of touring Iceland’s Golden Circle, we settled in for a more leisurely pace. We breakfasted near our hotel at the comfy C is for Cookie, and sampled pönnukökur, Icelandic pancakes similar to crepes. One choice is to eat … Continue reading
Reykjavik, Part 2: The Golden Circle
Sometimes you just have to give in, be a tourist, do touristy things, and go sightseeing. With continued brilliant weather ahead, we hopped on the popular excursion known as the Golden Circle. From coastal Reykjavik, the day-long bus tour travels inland … Continue reading
Mastering Food Preservation: Ball’s BPA-Free Canning Lids
We’ve long been concerned about BPA in canning lids, and just received a tip from an alert reader that Ball is now offering BPA-free lids: They began production/release of their BPA-free lids in January 2013. To identify a BPA-free box … Continue reading
5.20.13 Kale Rabe
We’ve extolled the virtues of bolted kale here before. Whenever we chance to be in the garden, we pinch off a couple of sweet florets to nibble on. It was with delight, then, that we discovered that snapping further down … Continue reading
Reykjavik, Part 1: Icelandic Daze
I awoke just in time to see Greenland outside my window. We were on a flight to Reykjavik, and the Mercator maps hadn’t prepared me for how close to the arctic circle we’d be traveling. From Boston to Iceland, I’d assumed … Continue reading
5.13.13 Lemon, Asparagus and Sunchokes
After our third tree in so many years, we’ve finally gotten an indoor lemon tree to bear fruit. From bloom to ripe citrus, this solitary harvest took seven months of patient tending. What to do when you only have one? … Continue reading
