V.20 No.41 | 10/13/2011
In a Pickle
Canning, drying and freezing made easy
In our musty Detroit cellar my mother tended a 5-gallon crock. She was making tsukemono—a fermented cabbage pickle that’s like kimchi but without the heat. Tsukemono was my introduction to homemade pickles that employed a process learned over generations.
V.20 No.38 | 9/22/2011
A happy problem for season-end basil and corn
When I want to store large amounts of basil, I don't make pesto. Instead, I prepare a bare-bones mixture of pureed basil, olive oil and salt, which I freeze in jars. If I want to make pesto at a later date I can always add pine nuts, cheese and garlic. But I can't remove those things from pesto if, in the middle of winter, I decide I want homegrown basil in my Thai coconut green curry.
The New Mexico Edit at South Broadway Cultural Center
A collection of short clips from filmmakers all over the state. Part of the "Life in New Mexico" collaborative media project.
The Best of Jethro Tull Performed by Ian Anderson at Kiva Auditorium
Afternoon Tea & Talk at Fragrant Leaf Tea BoutiqueMore Recommented Events ››