Category:
Deep Run Roots
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Delving into the Archives: Brussels Sprouts and Fiery Red Chilies
Tuesday, February 19th, 2019summary: Brussels Sprouts with Fermented Black Beans and Chillies; Hot!!; reading ‘Deep Run Roots’ by Vivian Howard aloud; brief review of “Burma: Rivers of Flavor” by Naomi Duguid; [W]hen summer became September and the local produce staring at me was eggplant, muscadines, peppers, and okra, I had to go work – Vivian Howard, Chapter 18: […] Continue reading »
Elbow-Lick Sandwich Bread (BBB January 2019)
Wednesday, January 16th, 2019summary: recipe for Wild Yeast Elbow-Lick Sandwich Bread, based on the recipe for Sweet Potato Onion Bread in “Deep Run Roots” by Vivian Howard; slack dough; to add flour or not to add flour…. a Bread Baking Babes (BBB) project; Bread Baking Babes’ Elbow-Lick Sandwich Bread, January 2019 This stuff is special-chewy with deep flavor […] Continue reading »
so you think you don’t like okra, eh?
Wednesday, August 22nd, 2018summary: fried okra hash; Vivian Howard’s compelling words; rooftop garden; I’m calling [this] hash, for lack of a better word. Whatever its proper name, this is magic draining on a paper-towel-lined plate – Vivian Howard, Chapter 18: Okra, Deep Run Roots, p404 In late June, in the middle of reading the okra chapter in Vivian […] Continue reading »
Biscuit Making Traditions – South vs North
Saturday, July 28th, 2018summary: Vivian Howard’s biscuits from her cookbook, Deep Run Roots; using lard instead of butter; flat vs lofty; I didn’t learn to make biscuits and elaborate Sunday lunches at my mother’s knee. Nope; growing up, I was busy plotting my grand exit from the middle of nowhere, Deep Run. -Vivian Howard, Deep Run Roots, Introduction […] Continue reading »
Wordless Not-Wednesday: Delving into the Archives – Chef’s Life Candied Yams
Sunday, October 29th, 2017Mmmmmm… + =
