I was looking over asmartmouth.com and I just can’t believe we have never posted a yeast bread in the history of the blog. It seems impossible to me. Bread baking is such an intrinsic part of my life. I have been baking my own bread since I was 16, not all the time, but often. In recent history I don’t think that I have bought a loaf of bread in the last two years. We always bake our own. Last Christmas Matt and Anjuli gave me my own flour mill so now I can even grind my own flour. If I had the land I would probably grow my own grain.13 Comments » Keep reading »
Meatballs in my family make their own meal. They’re palm-sized and ever so tender nestled in tomato sauce with rarely a carb in sight. You could bake them in the oven – yea you could – but we like them simmered until they are just barely held together. Mom recently bought half a whole hog which she split with her good friend Priscilla who lives up the road. They’ll be cooking everything save a few offal, including the head, which are illegal to ship outside state lines. She’s still waiting on the cured bits, but ground pork, raw sausage and chops have graced our table in the last few weeks. It’s damn good pork, out of a small farm in Maine. Today we broke out the ground pork and some grass fed beef.3 Comments » Keep reading »
I am sitting in the living room of one of my closest friends in Philadelphia, Anj’s godmother Kristin. I grew up in Philadelphia and have been very close with Kristin since I was 16. That is over 40 years. She is dying of lung cancer and I don’t know if this is the last time I will be with her.
For the last year I have been making the purest and simplest food for her – organic chicken broth or very simple organic lentils with greens. Even though I can’t be there to cook for her every night, she can combine these simple foods to make soups and stews – giving her comfort, inspiration and the nutrition she needs to keep her strength. I freeze them and bring them to her about once a month. Now most of what she is eats comes out of an intravenous tube. (What she takes by mouth she usually throws up.)
So here I am, sitting next to her, and writing this post while she dozes on my shoulder – a surreal experience. But work is an anchor that grounds the soul – so here we go.2 Comments » Keep reading »
I have been a fan of King Arthur Flour for a long time. They have been grinding flour for 200 years and they really seem to have it down. Their organic whole wheat, if treated right and soaked the night before in a slightly acid solution, rises as high as white flour in my experience. They have a huge product line and they offer recipes on line and classes in their headquarters in New England.Leave a comment » Keep reading »
Oatmeal has been making my morning. Yes, just oatmeal. The simplest foods are the best without fail. This is oatmeal that has been soaked overnight in water with raisins so that it cooks as quick as the quickest oatmeal and turns a velvety smooth texture from the added acid. The soaking also neutralizes the phytic acid in the oats, making the oats more easily digestible and preventing the acid from robbing your body of minerals. It’s oatmeal that’s brought to a boil and simmers softly for five minutes or so while I stretch and wake my body up with a morning yoga. It’s oatmeal studded with plump raisins, sweetened with a glug of Connecticut maple syrup, and dressed up with a good dose of cardamom and cinnamon. Nestled in a bowl surrounded in a moat of hot milk, it is just oatmeal, inspired by Mom and made by Matt. I couldn’t imagine a better way to wake up.3 Comments » Keep reading »