While Mary is busy with her traveling adventures to New York and Boston, I decided to take a stab at writing our LWK blog. Whew! That is how I feel having survived the onslaught of our kids and grandson from Florida over the holidays. 5 adults, one- 3 year old and 4 dogs ranging from 100 lbs down to 3 lbs, all in a 1910 farm house with one shower. Great food and cozy surroundings made for a very memorable holiday. Our last cook up feels so long ago and I have cooked a dozens of family meals in between. I must say, as a person who loves to cook, I continue to be amazed at the quality of the food Mary and I are working with at the LWK. Knowing where our food comes from and how it gets processed is so important. If any of you have seen the movie Food Inc, you completely understand.As we begin week 3, our menu is designed to add comfort as temperatures hit single digits and winter sets in. This weeks yummy dishes include:
Steak Diane with local mushrooms
Grandma’s Chicken & Dumplings
Oven Braised Barbeque Pork
Ham Hocks and Navy Bean Soup
Dad’s Spaghetti Sauce
P.S. Here are some pictures from the Long Winter Kitchen prep days to bring back memories of the summer.
1. Fresh tomatoes ready to be processed
2. Tomato processing team hard at work!
3. Quarts of tomatoes ready to be frozen for the winter