Monthly Archives: September 2012

not to make excuses, but….

Dear blogging friends,

I owe you an apology.

First, because I’ve been a pretty much absent follower for the last month and a half and have very much missed reading and commenting on all of your wonderful blogs.

Second, because I’ve also barely had any time to share any delicious food with you.

It’s not that I haven’t been eating.

Of course I have.

At least two or three meals a day (except for several very hectic mornings when I forgot–yes, forgot–to eat breakfast).

But, I’ll confess…I haven’t been cooking much lately.

So, what have I been up to these last two months or so instead?

In a nutshell, this:

does this make you dizzy? ’cause I’m a little disoriented…

But also, this:

my school library blog

And this:

my 5th graders’ class blog

And this:

an educational unconference

And this:

a two-day conference about using Google Apps in schools

Plus this:

excerpt from the Red and Black’s review of our show at Flicker

And, finally, this:

band night at the Hart County Community Theatre

As you can see, I actually have been blogging. Just not about food.

And I’ve been doing all that other stuff, too, most of which has taken up a lot of time that I would otherwise have spent cooking and writing about it.

I miss you guys and hope to be back to humble feast soon!

But, in the meantime, I hope you’ll forgive me, and maybe you could even stop in to see what my kiddos have been doing in the library lately. School is taking up a lot of my time these days, but I really am loving it. 🙂

Cheers,
Tanya

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Categories: musings | Tags: , , , , | 1 Comment

we are the big bad wolf (or, what we did with the pig that didn’t get away)

So, a while back, I pretty much swore to you guys that Micah and I wouldn’t be buying another pig head.

I lied.

Oops.

Here’s the thing:

Micah really, really loves curing him some pig meat.

He most recently made bacon from a pretty slab of pork belly, but one of his favorite and most frequent curing projects is guanciale, a salty and porky cured Italian hog jowl that tastes kind of like bacon on steroids.

And lately, we’ve been having trouble finding hog jowls from any of our usual sources. None in the Athens Locally Grown listings, none in the Moonshine Meats farm store.

It’s like every recently slaughtered pig within a 100-mile radius is mysteriously without cheeks.

We’re almost out of bacon, so the situation was getting urgent. Dire, even.

Micah emailed Eric at ALG, and he suggested that Micah contact Greendale Farm–who turned out to also be sold out of hog jowls.

But they did have whole heads.

So, guys, it was an accident, but yes…we did end up with another massive pig head in our refrigerator.

I’ll spare your gag reflexes and forgo the photo of the whole big ol’ head staring at you…but I do have to share the impressive amount of pantry staples one head will yield.

First, the jowls:

in about two and a half more weeks, we’ll be in hog heaven with this cheeky, streaky bacon

And here’s the rest of the haul:

look at that army of freezer jars…..

So, what exactly is all this stuff?

Well, here’s what one pig head will very generously give you:

  • about 3 to 3-1/2 pounds delicious home-cured hog jowl bacon
  • 3 gallons + 2 cups pork stock (freeze in 1- to 2-cup portions for easy additions to soups, stews, and sauces)
  • 1 cup lard (makes a great cooking fat, especially for brunch and Southern fixins)
  • about 1 pound pig skin trimmings (perfect for seasoning beans, greens, and soups)
  • about 2 pounds pulled pork meat (which we used to make some fantastic barbecue sandwiches)
  • 1 pork tongue (I have no idea what Micah plans to do with this, but it’s in our freezer…I’ll keep you posted!)

Micah spent pretty much a whole day prepping all this stuff, but now we’ve got a freezer and refrigerator full of delicious pork products that cost us next to nothing.

Was it worth it?

Yep, I do believe it was.

And, because I’m sure some of you are wondering:

No, we did NOT make any headcheese with this hog head. We picked the meat off of the skull, but we left all that weird cartilaginous stuff out of our harvest.

I swear, we’ll never make headcheese again.

Okay, so maybe I shouldn’t swear. I haven’t been too good at keeping promises lately. 🙂

Categories: musings, recipes | Tags: , , , , , , , , , , | Leave a comment

a perfect 30th birthday, and a perfect field pea soup

I love a good birthday cake, especially the carrot cake we got from Big City Bread for my 30th birthday party a couple of weeks ago:

thanks to Micah’s mom for the candles and to my friend Alice for the lovely photo!

The folks at Big City were super nice, by the way, and offered to let me sample several tasty cakes before picking one. But when they sliced me off that first little sliver of this cream-cheese-and-carrot decadence, that was all the convincing I needed.

I received some very thoughtful presents, too.

The best gift, of course, was a fantastic gathering of friends and family at our house for my birthday party, complete with food and booze and some cheesy 80s music to commemorate the decade of my birth.

From my sweet, sweet husband: a clean house, two four-packs of my very favorite fancy beers (Wild Heaven Invocation and Ode to Mercy), lots of yummy birthday pizza from Transmetropolitan (including the best combo ever, bacon + artichoke hearts), and a classy date at Five and Ten the night after my birthday.

Money from the folks (always appreciated), a lovely bottle of Malbec from Dave and Kim, hand-drawn pictures and a birthday card from my niece Lilly, and a gift certificate to Avid Bookshop (yay!) from her uncle Jason.

From Eric and Jinny, a bottle of chamomile grappa (perfect for sipping after a swanky date-night dinner), and from my good friend Amy, a very pretty tea set with a mint-green teapot, two mugs, and packages of green tea and cookies.

Scratch-off lottery tickets (not winners–oh well!) and cute sticky notes from some school pals, plus a pretty handmade necklace from my fourth grade Froggy Friend!

I’ve got a pretty dang sweet crew of friends and family, if I do say so myself! What a perfect birthday.

So imagine my surprise when I returned to school the following Monday to find one more present waiting for me on my desk, a pink gift bag from my friend Leigh, with a note that read: “I’ve picked some field peas from my garden (purple-hull/crowder). If anyone knows what to do with these, it’s you! :)”

My birthday had already been wonderful, which made these pretty peas the proverbial icing on the cake:

I don’t mean to brag, y’all, but I think this is one of my favorite photos I’ve ever taken, ever

I spent last Saturday morning sipping coffee, baking muffins, and shelling those pretty little peas:

they’re lovely without their shells, too

Then it was time to come up with a recipe. I winged it, as usual, having never made soup with fresh field peas before, and let me tell you guys–the results were nothing short of spectacular.

not the prettiest photo I’ve ever posted, but I think you still might be able to tell that this soup was
packed with veggies, full of flavor, and perfect with a hunk of toasted homemade sourdough

What’s in it:

  • 1/2 cup diced bacon
  • 3 cloves garlic, minced
  • 1 medium red onion, chopped (about 1 cup)
  • 2 medium carrots, sliced (about 1 cup)
  • 6-8 big cabbage leaves, chopped (about 2 cups)
  • 1 cup freshly shelled field peas
  • 1 teaspoon dried marjoram
  • 1 teaspoon paprika (smoked, if you have it)
  • zest of 1 lemon
  • 3-4 cups stock or broth (I used pork)
  • 1 teaspoon sherry vinegar
  • 4 bay leaves
  • salt and pepper to taste

Step-by-step:

  • Heat the bacon in a big saucepan over medium heat and cook until it starts to crisp and the fat has rendered out.
  • Add the garlic, onion, and carrots, and saute for about 5 minutes or until they start to get tender.
  • Stir in the cabbage, field peas, marjoram, paprika, and lemon zest. Mix until everything’s coated with the bacon fat and seasonings. (At this point, things are going to smell really, really good.)
  • Pour in the stock or broth, add the vinegar and bay leaves, and bring the soup to a boil, then reduce the heat to low.
  • Simmer for 20-30 minutes or until until the peas are cooked through and the veggies are falling-apart tender.

This hearty soup makes a meal for 2 or 3 with sourdough toast, buttermilk biscuits, or hunks of warm homemade cornbread.

Make the portions a little smaller and you’ll have the perfect starter for a Southern-style feast of summer veggies and crispy fried chicken.

And when you slurp up your first spoonful of this savory soup, you’ll swear it must be your birthday (even if it’s not).

Categories: recipes | Tags: , , , , , , , , , , , | 3 Comments

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