Where have you been all my life?

Where have you been all my life?

But first: FLOODING!

The creek! We usually cross here.

The creek. We usually cross here.

The pasture! There's usually a fence here.

The pasture. There’s usually a fence here.


There were 50 chard plants here.  WTF! (where's the food?)

There were 50 chard plants here.
WTF! (where’s the food?)

Now. Back to:

Crispy sage.

Crispy sage.

You bring the Blood Orange Bourbon Fizz.

I loved my weekend off. I baked this Rosemary Cornmeal Cake with Honey & Brown Butter Buttercream and that Country Apple Galette.

We went to the mall. I was looking for something in Aerie, and I noticed Shane wasn’t nearby. You know how people with kids always say, “WHERE are the kids?? It’s way too quiet they must be getting into trouble.” Yeah. So there he is,  and he says, “Smell me. I tried on all of the perfumes.” Haha! Then he was like, “Damn this stuff stinks! I thought it would smell good.” and trying to rub it off on his jeans. So all the way home he’s like, GAH! This STINKS! and wiping it off on me, on his jacket etc. and rolling down the windows, and carrying on and everything and  then he goes, WHERE’S A MUDHOLE AT!! Bahahaha.   Why’s it gotta be a mud hole – what about some soap?

I’ll be at the Charlotte Regional Farmers’ Market tomorrow, with:

Purple broccoli greens, gorgeous napa cabbage, beet greens, Khing Yai baby ginger, sage, chives, Carola and the last of the Butterball potatoes, white & red onions, eggplant, a little red kale, hard red winter wheat.

Our Animal Welfare Approved, Certified Grassfed Angus beef: Beef Andouille sausage,  sliced pastrami, hot dogs, and corned beef all made from our Angus beef with no added nitrates or nitrites.  Ground beef, stew meat, philly steak, cube steak, oso bucco, short ribs, brisket, liver, soup bones, bone-in chuck, sirloin tip roast, eye of round, sirloin steaks, NY Strips, ribeyes, filets, skirt, flat irons.


Folks always ask what to do with the napa cabbage. I like it for salads, because it’s not tough like regular cabbage and not limp like lettuce. I’ve made this Napa Asian salad twice, with sweet peppers, radishes, red onion, carrot, and the dressing is delicious.

I’ve made two big pots of cabbage, potato and sausage soup, and Wendy makes these pork and napa cabbage wonton things, you’ll have to ask her about those.  See you tomorrow!