Churning ice creams over the last week. Made a big batch of vanilla custard, frozen some plain, made some into chocolate walnut fudge ripple and just made some with a butterscotch bourbon syrup that is just fantastic. The recipe is over at epicurious. I still have some of that custard to freeze and I think I’ll add the end of the fudge ripple I have in the fridge. Maybe some buttered pecans too.
ETA: churned up the enhanced version-included some mini chocolate chips I had on hand. One of the best mouthfuls I’ve had in years. Butterscotch bourbon butter pecan chocolate chip fudge ripple. What’s not to like?
It actually works really well, the only issue is you do have to add in fish food.
Interesting how many of the listed purveyors offer coffee.
That’s great! And some of the providers have recipes on their own sites (though not necessarily indigenous recipes). The bow and arrow site is slick.
In another search I found a few Abenaki recipes:
Haven’t tried any yet. Excited for the Three Sisters come autumn.
I was talking to my Minnesota friend last night. She’s really into foraging and food, she knew about the Sioux Chef book, but also agreed that there’s a dearth of indigenous cookbooks around. Makes me wonder if it’s on purpose (opting to keep oral traditions alive) or lack of opportunity (bias in publishing).
I am so confused…
Looking at my emails this morning a see this oxymoron.
Is it just me or seeing the bacon and egg photo puts me off any Chia Seed Puddin.
I think they should of led with it’s photo.
Coffee roasting operations were a big business to set up on reservations in the 90’s. As Starbucks was rocketing off. Not entirely sure why.
One of the listed coffee brands is from the smaller of the two reservations near me, the other one also has a coffee brand or two.
As businesses go, coffee roasting requires relatively little to get set up. The roaster itself is going to be the big expense, then the rest of the work can be done by hand. My brother owns a coffee company on Long Island and I’ve worked for him. So they make sense as a way to cash in on a trend.
Now I’m picturing someone crying into their Chia seed pudding, eating it while looking at those bacon-wrapped eggs 
In other news, enjoying a grilled-eggplant Parmesan courtesy (all except the dairy) of our garden! The tomato plants are going crazy this year, we can hardly keep up. And we learned last year to protect the eggplants from the groundhogs, so that’s paying off.
Also enjoying a lot of adorable Caprese salads using our sun gold cherry tomatoes, basil, and those cute little fresh mozzarella “pearls” you can get. All drizzled with a balsamic reduction. My favorite lunch on a hot day.
You can put that salad on a skewer for either a fancy canapé vibe or a state fair food-on-a-stick vibe.
But Gazpacho Soup Day is just over three months away yet?
Seared salmon. I seasoned it with freshly ground black pepper and the Trader Joe’s mushroom umami powder. It was most tasty, with just the right amount of crisp on the outside. Garnished with a dollop of Kewpie mayo and a single caper.
Cleaned out the freezers and made jam from all of the old fruit I found-raspberries, blueberries, blackberries, cherries, strawberries, rhubarb and one lone apple that was malingering in the fridge. I think I’ll label it fruits de bois even though that traditionally only has red fruits in it. It’s a lovely dark purple and tastes great. I ended up with so much that I ran short on jars, so I’ll have to finished processing it tomorrow.
That looks delicious, right up until the point the pupils move.
Lots of eggplant, tomatoes and zucchini in the garden mean it time to make soup!
Following a recipe roughly based on this: Roasted Eggplant & Zucchini Soup - Kathy Siegel, MS, RDN, CDN
Veggies ready for roasting
Roasted veggies in the pot with the broth, which was the only ingredient that didn’t come from the garden. I used chicken broth instead of veggie broth because that’s what I had. Also added in some garlic, thyme and basil from the garden.
Final product after blending. Just needs a bit of salt to taste.
Someone was asking about uses for pancetta on a different thread and it inspired me to finally try something new with it. I made this last night (subbed raisins for the currants):
It’s really good! We only had sliced almonds, so I toasted and chopped those. Worked well.
PS @anon87143080 - that soup looks amazing!
