This work provides a range of recipes from around the world which contain a variety of spices. They include: Creole crab soup, Moroccan spiced leg of lamb, Mexican squid fajitas, Lebanese avieli rice and English horseradish sauce.
Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today and uncovers many lost recipes, such as Mush Biscuits, Kentucky Tombstone Pudding, and the Original Kentucky Whiskey Cake. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry.
Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.
This book is both a guide to nature journaling and a calendar for recording events and observations by date over a five-year period. Inspired by the garden calendar of Gilbert White in the 18th century, it is designed to accommodate brief periodic natural history observations that evoke an "immersion in the familiar" that assure "all is right with the world."
The text suggests ways to become a more attentive and observant naturalist. It explains how to record and organize observations of the natural world so as to better analyze them and recognize subtle patterns. And it describes simple experiments like putting a plastic bag over the buds on a tree to see if it hastens budding. Or changing the mix or quantities of seed in birdfeeders to see what difference it makes in the birds that come to dine.
Author and Wisconsin homesteader Ann Larkin Hansen compiled this homesteading planner that outlines the seasonal chores needed to maintain a healthy and productive, garden, orchard, woodlot, beeyard, and farmstead.
"Doing a thing in its proper season - when it would naturally occur, or when conditions make the job most efficient and comfortable - is how you spread the work more evenly through the year," she explains. "This is what makes it possible to get it all done and still have some leisure time."
Her planner is divided by seasons, beginning with Midwinter and Late Winter and continuing through to Early Fall and Early Winter of the same calendar year. Suggested chores and priorities are presented in each time period along with tips and primers on weaning animals, constructing wetland crossings, butchering chickens, drying herbs, mulching, planting a garden, and more.
This planner offers expert advice on what tasks to do around your farm and when to do them — no matter where on the planet you call home.
Author Ann Larkin Hansen sets the priorities for each area of the farm, including the barn, garden, orchard, field, pasture, and woodlot. For every critical turn of the year (12 in all), Hansen provides an at-a-glance to-do list along with tips and a more in-depth discussion of key topics for the season.
Easy-reference charts, checklists, and record-keeping sections help you keep track of it all.
Biologist Nathaniel T. Wheelwright and best-selling author Bernd Heinrich teach nature lovers of all ages what to look for outdoors no matter where you live, using Heinrich’s classic illustrations as inspiration. As you jot down one observation a day, year after year, your collected field notes will serve as a valuable record of your piece of the planet.
This deluxe book, with a three-piece case, gilt edges, a burgundy ribbon bookmark, and a belly band with gold foil stamping, is a perfect gift for all nature lovers.
from The Historic Kentucky Kitchen
Traditional Recipes for Today's Cook
by Deirdre A. Scaggs and Andrew W. McGraw
The University Press of Kentucky, 2013
According to authors of The Historic Kentucky Kitchen, this 1897 soup recipe packs a lot of flavor, considering how simple it is and how few ingredients are in the recipe. To make the soup more elegant and add texture, reserve the tips of the asparagus spears after poaching to use as a garnish.