Comments on: Total Winter Store, Year III

By: Stephanie

Stephanie — Thu, 25 Feb 2010 21:36:28 +0000

Beleaguered is right, roommate mine. ;)

Awesome job! You are my hero.

By: Michelle

Michelle — Sat, 23 Jan 2010 23:05:09 +0000

Whee! Any time I can help create structured summer plans that benefit me, I am all for it. :-)

It might also be a way to make a little money, since I (good Lord willing and the creek don’t rise) would be willing to chip in a bit of cash for the learnin’.

By: Sam

Sam — Sat, 23 Jan 2010 21:58:58 +0000

Michelle: You betcha! I’m trying to figure out a way to make that some sort of structured summer plan, since lots of people have asked me…

By: Sam

Sam — Sat, 23 Jan 2010 21:57:09 +0000

I learned garlic scape pesto from Amanda D.: lightly boil some garlic scapes, then blend in a food processor with a ton of olive oil and some salt. It doesn’t come out as smooth as basil pesto, usually, but it’s good. I just had some on sweet pea & ricotta ravioli from Dave’s Fresh Pasta the other night.

And beer butter happened when Erik multiplied all the ingredients for beer & cheese soup… including the butter which was just there to saute the onions. We skimmed the butter off the top and stuck it in the freezer. It’s a little crumbly and therefore harder to work with, but it still makes yummy pie dough for savory pies.

By: Michelle

Michelle — Sat, 23 Jan 2010 21:57:06 +0000

This is amazing! You really do a great job with this. Is it possible that we could get together this summer so you can learn me some of your teaching?

By: jaime

jaime — Sat, 23 Jan 2010 20:36:49 +0000

i need to know more about garlic scape pesto and beeer butter. immediately.

By: Hilary

Hilary — Sat, 23 Jan 2010 19:24:44 +0000

Sweet baby jebus. Someday I hope to live in the same city as you, so as to become your food apprentice.