I love to cook, when I’m in the mood, and love to share what I create. My son, the blogger, has been encouraging me (translated: bugging me) to submit a guest gluten free post as I have been adapting recipes since I found out I had celiac disease last year. Professionally, I’m an educator in an elementary school in Illinois. I love teaching, but cooking has always been a passion. My problem with writing about my cooking and baking is that I’m not really great about following or using a recipe. For the reader, and for Matt, I’ll do my best to keep track of ingredients and quantities if you promise to tweak it to your personal tastes! (more…)
Given my professional nature, a willingness to try anything once and a desire to experiment, I’m an enthusiastic omnivore. I love trout, bacon, chocolate, butter, whiskey, wine, dead cows and fried things in no particular order. To the point where I can be something of an asshole about it. This is in part due to my own personal bias. If it can be eaten, it should be. In moderation. I am thankful for the flesh of the animals I eat, even if I dislike the conditions that those animals are kept in. I believe those conditions should be changed.
I had a chef in culinary school who was vegetarian. His name was Chef Bruno, looked like the lead singer of Anthrax. Big, scary burly guy, very stern but kind teacher. And he would only eat meat he killed himself, or witnessed killed personally. It was sort of impossible not to respect that, especially given that the class he taught was Butchery. Read the rest of this entry
The worst day of the whole trip was Wednesday. Jon and Z headed out, so that Z could work the next day and not be trapped in the rainy mountains. Jon was going to get a new shelter in town, since the one we’d picked up the day before refused to stay upright during the assembly process. And as soon as they left around noon, the sky opened up and proceeded to dump rain for nearly 8hrs. You try occupying a toddler in a tent for that long. I think I napped more than she did that day. Read the rest of this entry
Something about being in the woods builds up an appetite. Living closer to the land, building a fire for heat because the sun hasn’t crested the mountains and it gets cold at night. Hiking, chasing a toddler around camp, dodging sudden downpours. First thing in the morning and at the end of a long day, nothing sounds better than a hot meal. Except that trying to prep on a picnic table and do anything substantial on a camp stove can be laughable if conditions aren’t utterly perfect. So the challenge to myself, for spending a week in the mountains eating nothing but granola bars, oatmeal, cereal, sandwiches and sausages roasted over the fire sounded atrocious, was to figure out how to strike that balance. Read the rest of this entry