I come from a solid meat & potatoes family. When I was a kid in Montana we ate a whole lot of venison because that is what my dad hunted. We weren’t the wealthiest folks so we really relied on what my dad brought back from his hunting trips and what my mom grew and/or canned. We ate venison stew, venison jerky, BBQ venison, venison burger – you get the idea. It was a pretty simple way of living but it is also exactly the ethos at the core of the localvore movement experiencing a major resurgence today. I have to give my parents major credit for starting me off right. It definitely shaped who I was, in particularly it taught us to value the food that ended up on our table. Continue Reading →
Phyllo dough has been calling my name for a few weeks now and ideas for exactly what to do with the finicky pastry. Finally, yesterday inspiration and time were both on my side so I set to work to make a tart that combined the gorgeous Jersey peaches I picked up at the market with my hankering for toasted almonds. The result was a wonderful success and much easier than I had anticipated.
Recipe after the jump…
When temps get as insanely high as they have been here in Philly for the last few days two things happen:
1. I become functionally delayed and constantly tired.
2. I make a huge batch of gazpacho.
