See this? This is a picture of what an actual dinner at our house looks like. It’s a little messy, and not exactly “perfect”, but it’s real life over here. Don’t mind the banana to the left, that was part of Baby James dinner since braised meat was a little much for him at that stage.
It’s been very chilly lately. Lot’s of ice and a bit of snow. Unfortunately, it’s kept us inside quote a bit lately, and Momma is starting to get cabin fever….
Ah February. It’s my favorite month, and not just because it’s my birthday month. To me, February is like a breath of fresh air. I’ll get into it more in my Newsletter on Monday as to why I feel that way.
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We all have our thing. You know, the one thing that we do that just makes the world a better place for a few minutes. For me that thing is tea. The ritual of heating up the kettle, pouring out the tea leaves and/or herb pieces into a sieve and pouring the boiling water over the top is my thing.
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For the last few years, I have done an annual income report. This year is no different. I really think that transparency is important and I want you all to know that I do make money from blogging (albeit not very much).
Read the 2016 report and 2015 reports to find out more. …
Venison heart, like the heart of any animal, is one of those things that can be an acquired taste. While it’s a muscle like any other meat, it has a unique texture that can put some people off. It’s also a muscle that gets tough when cooked very easily. It’s for this reason that I prefer a quick stir fry or high heat grilling for the heart. These methods are a pretty sure fire way to keep the heart from getting overcooked. …
