Here's a look at my kitchen goings-on, and some simple dishes that have graced our table over the past couple weeks:
I made my first ever homegrown kimchee, right down to the garlic and ginger.
I've been making a weekly stock for soups (our favorites being of the Vietnamese variety), using most and squirreling away some for the freezer in preparation for Thanksgiving.
I have a big pot of lemongrass awaiting harvest and a small jar of crystallized honey, a beautiful gift from our beekeeper, and by far the best I've ever tasted. While the chickens take their annual cold weather rest, duck eggs are still in abundance, and we had enough recently to bring over to our local fire department.
How truly fortunate I feel to have such good food to eat and to share.