A Foodie December

I love shopping at the farmer's markets. But once you have the wonderful fresh food you realize, you need to cook it. And because it is only Skye and myself(remember Cindy is unfortunately out of town more than she is in town) we can't keep up with the consumption of our culinary creations.

As an interesting side note, since we got rid of our chickens, aka backyard garbage disposers, I have been painfully aware of the enormous amount of food waste that goes on.

Back to the inability to keep up with our food adventures. We try to find opportunities to share, park days, potlucks, parties, etc.

And when those situations don't coincide with our cooking throw-downs, we eat like little piggies and try to compensate with aerial arts, TKD, jujitsu and the like.



This was Skye's first pie that she made entirely on her own. She made it completely from scratch including the crust. It tasted absolutely amazing.



Home-made deliciousness.



We bought these two beautiful winter squash to use as an alternative to pumpkins for pumpkin pie. The one on the left yielded two pies and an amazing soup.



Learning to cook on an open fire and in embers.



This was the beginning of one of our little piggie sessions.

FB post:

Jon Danniells made a fire last night, took radicchio and broccoli that I lightly coated with olive oil & garlic, wrapped it in foil, threw it on bed of embers, took a bunch of mussels, set them up on a grill over that. Meanwhile inside roasted a bunch of baby carrots, drizzled them with a sage,butter, melted more butter with cilantr...o then drowned the grilled mussels. Radicchio and broccoli had a slight char when I dug them out.

The mushroom guy hooked me up with these amazing truffles, my first time cooking with nuggets of yumminess.



Earthy wonders

And the culmination of our third kingdom adventures....





Another fb post sums it up,

Jon Danniells is loving some fungi. No not someone Cindy brought home from San Francisco,get your mind out of the gutter people (no offense to fun guys from Nor Cal).

After enjoying an amazing assortment of wild mushrooms last night, am now putting together some Eggs sunny side up on toast with porcini mushroom coulis and truffle sau...ce, only substituting some wonderful local pine forest mushroom for the porcini.

These were just a few of our local foodfest wanderings.