Hi Folks, This post come with apologizes for my lag on the blogging front over the last couple months… I have been pouring every waking hour into building my regions local food shed, and have undertaken a huge food project! Which will roll out in just 2.5 short weeks! OMG! I hope this will be a valid absentee slip, and I promise right after this event I will be in the throws of wild harvested recipes and spring abundance again! I can already taste the morels and the nettles and the buckwheat shoots... Until then we are enjoying meaty dishes with frozen kale and pesto too, pickled and fermented goodness and never ending carrots and potatoes. My daughter has been cooking a lot and we have taken to “mystery box dinner challenges” and “pressures tests”, which she is acing! I’ll share those when I have a minute. Until then I am doing good work, and hope you’ll all be patient with me. You can check out what I have been up to here at farmfoodfork.com
Mac and cheese is my ultimate comfort food, and it’s the first, and one of the only things my mom ever taught me how to make. Since going off wheat I have of course made this dish many times with various macaroni substitutes; quinoa noodles, corn noodles, rice noodles. But honestly, I think I have discovered the best GF noodle sub ever…. roasted cauliflower florets! Mmm. So much better than pasta. Dense, nutty almost with great body and texture, I am not sure I will go back to pasta after last nights diner! Continue reading
So here I made these killer gluten free deeply chocolate espresso brownies, adapted from a brownie recipe I had been playing with for some time. I tweaked it just right. covered it with a thick slather of espresso chocolate gnache and the brownies disappeared ever so quickly. Almost as quickly as my recipe notes! I have actually lost this recipe, and I have been hunting for nearly two weeks… nearly two weeks of no blog posts (for shame) wasted on not posting this recipe. Instead tonight I am posting a tease, just a picture. One day soon I am sure I will find my notes and will revise this entry (I hope ).
Until then I am so sorry for my lack of posting, there has been so much I have wanted to share lately too, but between my new LED lighting adaptions, which make the most lovely meals look lack luster and the all round general exhaustion I feel at the end of the day, after working day and night at some HUGE regional food security projects that involve multiple event planning, web development and oodles of graphic design… whew, I am nearly too pooped to blog (for the first time ever). My most sincere apologies, I will be back at it full on soon. I promise.
Sometimes you just need a kick of spicy rich noodle soup, when those days happen and you still want dinner on the table within the hour, then this recipe is your soul warming solution. Tender beef (or not) in a steamy broth of ginger, garlic, Sichuan peppers and chili, laced with earthy garden kale, cabbage and carrot ribbons with just enough rice noodles. Yum. ever since I made those melt your face off to die for dan dan noodles I have been a wee bit scared of the sichuan pepper, but I freed myself of that fear and it was liberating! Also this would so easily be a killer vegetarian soup, omit the beef (duh), use mushroom broth instead of beef broth, pump up the mushroom volume and likely you’ll already have vegetarian fish sauce in the pantry (which is all I use anymore). Easy. Continue reading
These represent my favorite flavors in one little healthful mouthful! There is this sweet cafe in a nearly town that sells lots of yummy raw treats and I often find myself with a pocketful of their maca maple balls when my sweet tooth sings to me. This is my bliss ball perfection easy take on those treats. Quick and lovely super-food-rich-guilt-free treats.
In a food processor combine:
2 cups unsweetened coconut (+ more to roll the balls in after)
4 tbsp coconut oil1/4 cup raw honey1/4 cup maple syruppinch of sea salt1 tbsp black maca powder1/4 cup hemp seeds (hulled and organic)splash of vanilla
Process until your mixture begins to ball.
Portion bliss mix into small bite size balls by rolling them in your palms, then toss in a small bowl of coconut to fully coat the balls.
Allow to rest in a cool place for 30 minutes, they dig in!
Eager to bake something gooey and gluten free, my daughter and I set out to make some nice jar squares. These are similar to those really yummy mojito mint coconut bars I made back when the mint was flushing in the bog below. These days I am still flush with a big batch of refrigerator raspberry jam I made weeks back to fill those gluten free doughnuts with. I realized half way through this recipe I didn’t have any more coconut flour, and I decided to make my own, just like I make bean flour, or oat flour or nut flour… and it seemed to work OK. After a long ride in the processor my fancy shred organic coconut was very flour like and preformed well in the recipe.
Round 2 of using up that giant squash I roasted. These gluten free muffins were lovely and spicy. They baked up really nice with a perfectly risen muffin top. I made these dairy free and gluten free and the whole family loved them. Even my sweetie who hates pumpkin in anything but pie ate a number of these warm from the oven.
I mashed together a couple different recipes to come up with these, and was thrilled with the results. I used chickpea flour and some gluten free four mix (Bob’s) along with freshly roasted winter squash, coconut oil and my daughter insisted we throw in chocolate chips. The streusel topping was the perfect finish to these lovely muffins. Continue reading
My winter storing squash are calling to me… EAT US, EAT US. The trick is to eat them all without having the family go on squash strike! I have already made a batch of these darling squash and ricotta gnocchi, pureed squash into a Jamaican curry, and served it roasted with butter and garlic. Today I had to cook down a pretty massive blue warty squash, I opted to roast it un-seasoned then pureed half of it (froze a portion) and made really great gluten free chocolate streusel muffins with some, and this yummy dinner with the rest. I will share the muffin recipe tomorrow. Tonight I combined smoked cured thick cut happy bacon with caramelized onions, toasted chickpeas and seared squash. Paleo perfect and just the right balance of salty and sweet.
Sorry about my color troubles with my photo’s.. these new LED lights and the dark of winter are playing havoc with my light meter and white balancing :( arg… I am trying to cook more in the day time to capture more natural light. Bare with me. Continue reading
So pretty, isn’t it? This holiday season I was adamant that I would make French Canadian tourtiere to be served on Christmas Eve along side my new favorite killer condiment green tomato ketchup. What a great idea! I read about a million recipes for traditional tourtiere from various regions all over Quebec, which differ vastly. I settled on a flaky pork lard and butter whole spelt crust and created a dish of rich browned pork, lamb and beef seasoned with garlic and onion, cinnamon, clove, nutmeg, bay and savory. I added small pieces of potato and a little chili for just a hint of heat. Continue reading
Just like the processed snack cheez-it’s or cheese-nibs these golden cheesy puffs are perfect for snacking… only these are gluten free and made with real food… well aside from the orange cheese I purchased just for this occasion! I had an epic holiday kitchen marathon today which started with another round of Hot Damn Bacon Jam, then I made a batch of Amazing Apple Pie Jam followed by a double batch of these darling cheese-luv crackers. All day I was imagining how amazing a dollop of apple pie jam would be atop of fresh crisp cheese cracker, and I was more than right! This combo is like an instant cheese slice on an apple pie party in your mouth! Killer Killer Combo! Continue reading
So the other day while my daughter and I were making doughnuts I figured we might as well stack our deep fry functions and make some pakoras to go with the killer pot of chicken curry that was waiting for us in the slow cooker. These turned out perfect and were actually really easy to make. Continue reading
This is totally over the top, but when you are aching to bake and your oven is broken the 12 or so tedious steps it takes to makes these darling indulgent holes all seem worth the effort. Not only did we alternate a traditional fried yeast doughnut recipe to be gluten free, but we (my daughter and I) whipped up a fresh batch of raspberry jam from the summers frozen stash to lovingly hand pipe fresh filling into warm sugar drenched dough balls. oh my. So if you have all day to make something truly s[special, please by all means try out this recipe: Continue reading
I have a sad story to tell you all…
Remember last year when I was swooning over my new fancy birthday oven? My sweetie bought me a really really nice convection oven last year and for at least 2 months I was head over heals in love with my new range and all it’s fancy features. The honeymoon was over when the back burner stopped working and I was taken aback that the quality of this product was so low that I had to have a technician out so soon after my purchase. Within a week of that burner failing the shatter incident happened, where a teeny tiny bottle fell on my stove and it shattered into a million pieces :( TRAGEDY. I was out of pocket a few really big bills, and started living in total fear of breaking another cook-top. I have become OCD, and in fact my new kitchen design features no cabinets above the stove, no storage what so ever, to prevent another shattering if you can believe it. Imagine redesigning your kitchen to lose cupboard space around the fear that your stove will break again.
Just the other day, just as the temperature started to drop my urge to bake for warmth was building when I noticed the clock display was blank on my oven… Continue reading
I know some of you are chomping at the bit to get some holiday baking done, and that is why I have highlighted some of my all time favorite recipes for sweet holiday cheer. I’ll have plenty of new recipes to share starting next week. Some of these are vegan, some gluten free, some so buttery and wheat-y you’ll feel like your at grandmas.
Now where to start?
I am pretty sure you all are familiar with the dish “wife saver” we lovingly call it wife beater around here because it is pretty “white-bread-trashy”, why do folks love it so? My mom used to make this on Christmas morning once in a while, with SPAM if you can believe it, and my sweeties grandma makes it pretty often for brunch; white bread (crusts off) layered with ham and orange cheese soaked in egg and topped with corn flakes and more processed cheese! I tried once to make a really fancy version of this for a brunch, I used baguette, smoked bacon, roasted garlic, fancy french cheeses and even a bechamel sauce with fresh herbs, I loved it but my guy was missing all the trash factor, seriously. He told me not to mess with his wife beater, and for the last 8 or so years I have complied, until the other day that is… My daughter and I made a big batch of chili and she whipped up some corn bread skillets using our families favorite recipe (with the substitution of corn flour for spelt flour). By day 3 we were over the corn bread and the chili, and I kinda forgot about half a skillet of corn bread for just long enough for it to start to dry out, and that is when it came to me; corn bread wife saver! It was worth a go, and I am so happy I tried it and the whole family LOVED this version. Continue reading
I have eaten a good amount of ox tail curry in my life (love it), and since our pig-in-a-day snout to tail cookery and butchery experience I feel like my chef-y odd bit cookery skills are more honed than ever. When my friend brought be a bundle of ox tail bits I was pretty stoked to bust out a curry, and tonight was the night. I knew I had to braise the meat and then pressure cook it for the softest tender beef, and that is exactly what I did. These nubby tail bits were slowly braised in pork lard and a heavy seasoning of salt and my favorite garam masala spice, then set to cook (in my instapot pressure cooker) for a few hours with some frozen whole garden tomatoes, loads of onions, and garlic… the yield was the most insanely moist buttery bits of beef ever! This curry also got a healthy dose of potatoes, peas, more spice and coconut milk for a creamy robust spicy curry, very similar to a vindaloo.
Ox tail isn’t for the faint of heart though! It’s no boiled pig head, but it is a little gnarly, albeit an abundant and cheap cut of meat. It’s a little bit like cleaning a roasted chicken carcass for soup, you need to caress the meat from the bone and sort out the fatty cartilage-y undesirable bits, of which there are about equal amount yuck to yum factors with tail. Totally worth the effort, and in fact the only time I have cooked as buttery melt in your mouth meat was in fact when I was making headcheese, the pork check was divine.
So if you find yourself flush in tail chunks, here is the low down on making a killer curry with them, you won’t soon forget:
Exciting News, I have a really fun give away offer to kick off today for all my fermenting fans.. fear not failed fermenters, this give away will keep your spirits up and offer you successful future kraut crocks! My friends at the Urban Homesteading Store in Stony Plain Alberta are teaming up with me and eating with SOLE to offer my loyal readers a killer give away…
Lets talk sauerkraut for a minute… I love the stuff, my family is hooked and I have managed to make a few really great batches of kraut over the years… truth be told though, I have had a number of total failures too! That is what is so exciting about this give away; The Urban Homesteading Store is offering 5 packages of Caldwell’s Starter Culture for Fermenting Vegetables. This starter is added during the sauerkraut making process and essentially contains a really strong culture that over produces rapidly and blocks out other bacterias that can cause your ferment to go off, essentially providing you with the best chance at making great tasting beneficial ferments for you and your family!
I know just how good fermented foods are, so I try to incorporate some in to as many meals as possible, and recently I came up with a pretty awesome savory snack to make with sauerkraut: savory gluten free sauerkraut pancakes! They are fabulous, and dunk-able and lovely when slathered in good homemade sauces. I used chickpea and rice flour to makes these silky fluffy kraut cakes along with farm fresh milk and coop fresh eggs. I used some of my “blue ribbon” cabbage sauerkraut which I fermented with shredded carrots… so lovely.
Korea meets Mexico, and falls happily ever after in love on this organic yellow corn tortilla wrapped up in homemade chipotle salsa, fresh feta and red cabbage. Kimchi and deep fried avocado who knew?
Well the other day me and by back-road girlfriend ditched our muckers, baled on our canning and went to town for lunch, we hit this new Mexican place and on the menu they had a panko and kimchi taco, yum right. Well I have been thinking of how it could have been improved and gave it a shot tonight. I decided to forgo the white bread panko crust and do a gluten free chickpea and corn meal crust on the avocodo quarters, and I used some lovely locally made kimchi, and garnished the tacos with a little more … get up and go. Perfect if I do say so myself. These avocado wedges golden fried would be pretty killer just served up for a party with a stellar salsa to dunk in! Continue reading
This fermenting thing is pretty addictive, I have to warn you all!
Not only is it a easy, low energy way to put up food, it’s a brilliant way to add way more nutrients and health benefits to that food. You may have noticed I am kind of condiment crazy; I love the honey ale mustard that has become a staple in my family, we rely on my making endless batches of ketchup, HP sauce, hot sauce, chutney, even nutella and lemon curd. All of these things are better when they are homemade!
I recently attended a fabulous fermenting workshop and now knowing I can ferment many of the condiments I love, makes me even more happy to experiment. I know I said before how easy making mustard was… well now fermenting mustard makes it even easier to have nourishing condiments on the table. Check out how simple this is…
This time of year is sleepy and chilly in the garden and there are only a few bits and bobs still needing attention… namely the green tomatoes (and some more sauerkraut). I already put up my favorite green tomato “verde salsa” en mass, and the whole monitoring of endless green tomatoes is a little to exhausting for me, so I opted to can a big batch of ketchup, green tomato ketchup that is. I still have a few pounds of green toms to consider but the stress of the sorting and storing is all nicely put up in pint jars, whew. Apparently this recipe goes really well with tourtiere and other such meaty dishes, and is pretty popular in Quebec. This batch got me thinking about the holidays with all this tourtiere talk… I think i might finally try my had at a French Canadian classic meat pie this year. I have been making my own ketchup for a few years now, and this green tomato spin was calling for me to give it ago. I read a half dozen well reviewed recipes and settled on my own seasoning blend, the results were bright and hot and really well spiced… I can see that meat pairings would be nice here.
I also had a good yield of still-not-red cayenne peppers which I pulled from the green house in my final fall clean and decided to flush this recipe with some unknown heat elements… turns out, though not ripe and red the peppers were still pretty kicking, which I love.
This year I grew for the first time Seed Savers Albino Beets which I got from the Urban Hometeading Store (which I adore!) on a visit through Northern Alberta in the snowy early spring. I was eager to try to pickle these white beets and see how tidy the process might be without pink hands and a crime scene kitchen clean up. So far I have really enjoyed cooking with them. Adding albino beets to many soups and stews for that great fresh beet flavor without odd tinting of my meals, or the mess that goes with traditional beets. These look an awful lot like salad turnips, but are sweet and tender.
This is the real deal my friends. If you are from Calgary you know what I am talking about when I say Ginger Beef, this is a homegrown Western Chinese classic, born in “cowtown” Alberta, this dish can be really hard to find all over the place. I don’t think I have actually eaten ginger beef since I was about 16, but tonight I made a killer super authentic ginger beef, that blew my family away, and my guy is a total ginger beef connoisseur, he claimed it was the best ever, and I totally agree! I made it gluten free and of course the beef was grass raised grass finished happy healthy beef, I also made mine super heavy on the garden veg.
Now straight up this is not a easy dish to bang out in a pinch, it took hours of marinating and a double fry, with a wok stir fry finish. Lots of steps, but if your miles away from a decent Chinese meal and your family is aching for a fix, this is the answer. Pair this with my vegan hot and sour soup, and a batch of mu shu pork noodles and you are off to the races… just need some fortune cookies to finish the night off.
OMG my fear of all things white and creamy have had me avoiding tahini most of my life, admittedly I still do when eating out as so often it is mixed with yogurt which I still can’t manage to eat… But the other night I made a killer batch of homemade falafels with sesame seeds and all sorts of crunchy deliciousness, and imagined the dinner needing a bit of a dressing to appease my sweet heart who drowns his falafel in all sorts of white sauce. This killer green tahini dressing was born and I just have to share it with you all, because it is so very good!
Oh this might be even better than the lactose fermented pickles my family LOVES. I have been longing & trying to make this hot sauce for two years. Making this both a long time coming, and so worth the wait. This stuff is fabulous.
I am getting sucked into the world of fermenting, it’s slippery slope I have to warn you!
I have a huge backlog of recipes to get through, boy the harvest time is busy!
Last week my sweetie came home after a long day of fishing with the boys with 2 lovely and large fresh lake Dolly Vardens, which as I understand are land locked salmon, they are a little oilier than salmon and even yummier. I don’t buy fish ever, if you want to know why check this out. I miss eating fish a whole lot so when we go fishing and come home with fresh caught lake fish I sure try to make the most of all of it! I also decided to fillet these lovely fish myself, thankfully youtube guided me through the process and I can’t believe how much easier it was to do than I imagined. First night I oven roasted 1 fillet with a thick coat of grainy mustard, maple syrup and garlic, yum! The I started the fish stock. I boiled down the spines and tails and all the boney bits and fins with some onion and garlic all night and much of the next day. After straining the result was a deeply rich fish stock to build this aromatic Asian inspired soup with.
I was craving scalloped potatoes the other day, and as I still haven’t dug my potatoes out yet I decided to make a hybrid harvest spin on the comfort food I was aching for. I used rich nutty chickpea flour to create a thick garlic sauce to ooze into the layers of squash, onions, rainbow chard and carrots. I picked up a few packs of really amazing goat feta the other day and blended that with blanched chard to create a couple lasagna inspired layers in this dish. As I was making it I was reminded of that killer vegan cashew “cheese sauce” I made a while back, and how easily that could be used to make this dish both vegan and gluten free! Continue reading
Our valleys 2nd annual Canning & Preserving Festival is finally here! Tomorrow Sunday October 6th 10-2 @ Vallican Whole, Slocan BC. There will be canning contests for best preserves in 4 categories, a lively jar swap, experts demoing a number of preserving techniques, local farmers and producers selling their bounty. There will be food for the whole family and canning crafts for the kids! If your in the Kootenays and your keen to learn, stock up, or compete come on down and join us for this Canning Jamming Extravaganza! For more info go here.
This is a very exciting harvest time for us, we just picked a truckload (literally) of apples from a number of different friends properties over the past week, and yesterday I loaded them all up and set off for the “Apple Jack” in Brilliant. William who has been pressing apples with his home made hydraulic apple press sine the 60′s. He tossed and chopped and hauled and mashed and pressed and screened 25 Gallons of fresh raw unpasteurized valley apple juice for me and my friends. What an event! I didn’t bring my camera and sooo wished I had! The juice is divine, but I had other plans for this nectar…
Please excuse my absence over the past while, our friends equinox country wedding has taken over my culinary life for a time. I had the great pleasure of baking all of the desserts for their local harvest feast, along with the wedding cake, and some lovely condiments to go along with the exceptional charcuterie table, whole hog roast and the stunning seasonal dinner Chris Cho of Ayden Kitchan and Bar rolled. Continue reading
This is a remake of an old gluten free brownie I revamped to use what I had on hand. With this formula you get a nice dense square with some spring and loads of nutty chocolate notes. I say caramel, but really I used dates, when they are baked like this you end up with moist sticky ribbons through the batter that taste like caramel, it’s lovely.
There is no butter or oil or sugar added to this batter, just almond butter and cocoa with a blend of black bean flour and brown rice flour, farm fresh eggs and just a hint of molasses and maple syrup, all rounded out by some strong coffee. It is like a no guild chocolate caramel coconut milk mochachino. Continue reading
… pretend like it’s the weekend” - Jack Johnson was on to something… and I am afraid I have been in the dark about this Banana Pancake phenomenon! I just discovered, through various means in short succession that if you combine 1 banana 2 eggs and 1 spoon of peanut butter you get the most dense, moist rich gluten free pancakes on the planet! HOW DID I NOT KNOW THIS ???? In the event you are like me and desperately looking for a carbie tasting breakfast snack to sop up some egg yoke, then your in luck! This recipe is way too easy, and once you ditch the gluten free pre-mixed pancake mix, for this you will be laughing! Continue reading
Some of my favorite moments involve a walk through the garden to decide what is for dinner! Tonight the beets and carrots called to me and I decided to keep it super simple, a celebration of September. Slowly roasted caramelized beets, carrots and onions finished with wilted swiss chard and a balsamic glaze. Adorned with local goat feta crumbles and a sprinkle of sunflower seeds. Serve this with a green salad, crispy warm bread to soak up the extra reduction on your plate, or as a hearty side dish, however you enjoy it one thing is certain, you will enjoy it.
Look at these babies! Not one but two blue ribbon cabbages were grown right here at tricycle acres! Over 32 lbs of cabbage in fact and after taking home these first place prizes from the fall fair we spent much of the day using up every crisp sweet leaf of these high achievers! I favored the hearty and “biggest” cabbage, a green leaf variety that I have been calling Audry and singing little shop of horror ballots to for months now, Isis was taken with the stunning “best savoy” cabbage, who surprised us all with it’s beauty as it was hidden away behind a mountain of kale. Beauty and the Beast!
I am canning tomatoes like a mad woman still, and I discovered a great preserving symbiosis [CHUNKY tomatoes salsa + tomato jam]
I have made a number of different canned salsa recipes and often the results taste great, but are a little watery. This round I decided to cook down the tomatoes first with no additional seasoning, I then strained them and saved the juice for another project. Fresh in my mind was Isis’s grandmothers tomato jam which she had just been raving about, and I knew that juice was destine for a sweet spread. I had heard of tomato jam in past, but was never driven to explore that idea much until now… let me tell you the results are fabulous! Tomatoes are fruit after all and they make a unique sweet and bright jam.
Irene I know your out there, and I would love love love your mothers tomato jam recipe for future use! I will share both recipes I used today and I strongly suggest you use this technique to make both… and if you are crazy like me, you might as well process a batch of dill pickles, and pickled hot peppers while you are at it. Geez look at what my morning yielded today…
Covet my canning? It might be time to learn how to ‘put up for yourself!
I am teaching a canning and preserving intensive workshop on September 15 at the Vallican Whole in the Slocan Valley of BC.
The cost is $45 for a day of chutney making, jam processing and pickle perfection. We’ll cover safe canning techniques, tips on perfecting your preserves, the basics, as well as discuss other great preservation techniques; fabulous freezing, solar and electric drying & fermenting! This will be hands on and you’ll leave with jars of everything you make in class. To register email vpg (at) rbrand (dot ca) and for more information visit tricycle acres
Geez what a week! We roasted a whole hog on Wednesday to celebrate my mother in laws 60th birthday, and since then I have been up to my eye balls in pork puttin’ up! You think I should have learned my lesson from my recent “Bacon” experience, yet I signed up for another round of whole hog… albeit and thankfully awful-less.
It all started with a 77lb stuffed whole hog and a crazy roaster rental… I made a killer BBQ sauce for the hog with about 8lbs of freshly picked heirloom tomatoes slowly roasted along with a mound of garlic, peppers and onions. After all of those veg roasted down in a flaming hot oven for hours I skimmed the liquids off and started reducing them along with molasses and cane sugar with some smokey seasonings.
After we feasted and fed the party goes and gorged on pulled pork for a day, I had to start canning all that meat. I had been researching prior to the pig roast how to pressure can homemade pork and beans and I was thrilled to be able to tackle that. Along with that I also pressured canned whole quarts jars of pork in some savory pork stock. After two days of this processing (along with salsa and more druken apricot jam) We finally gave in and vacuum sealed bags of yet more meat.
Making your own pork and beans was totally appealing to me… My sweetie loves buying cans of beans, and although I grew up loving the stuff the contents scare me off these days, and I am much happier sending my family camping with home made goodness.
So if your up for this pressure canning challenge, hold on to your hats, this recipe is for the best damn “canned” pork and beans you ever did have:
yum this dip is so nice and easy it’s perfect for dunking or as a dollop on a noddle / rice salad bowl!
In a food processor combine until silky smooth:
2 cups cooked white beans
3 heaping Tbps Italian red pepper spread
3 cloves of garlic
1 small yellow onion
3 tbsp tahini
splash of lemon juice + red wine vinegar
Glug of olive oil
A pinch each of paprika and cayenne
Garnish with a dollop of red pepper spread and a drizzle of nice olive oil. Enjoy.
Nothing tastes like camp food! I am not talking about hot dogs and smores (ack) I am talking about thoughtful meals made in nature with limited everything. You really do have to plan well and season at home if you want the best of your camp culinary experiences.
If you have time make a meal plan up for your stay do so and prep as much as you can and season everything while your at your pantry (to save space on having to bring the whole pantry to you). Some of the things I like to do are: Continue reading