Rowena Morrel
Lots of people say, “I can’t cook like you do.” Cooking is most enjoyable for me when I am creatively involved. As with other artistic endeavors, you start with a few tools, limited supplies and minimal technique. Skill and confidence are developed through practice—accumulating memories, applying intuition, measuring and judging the progression through your primary senses. As you get to know the language, the inner workings and how ingredients combine you will become proficient and with a passion you can become expert.
It is no more true to say that anyone can cook than to say, anyone can paint. I can’t paint because I have not tried. Perhaps I could, but I have no desire to paint. Some people have no desire to cook—even when faced with a daily need to feed themselves and perhaps, others. It is the desire and the willingness to create the experience, to be willing to fail abysmally and continue on, that makes you good at anything.
I love CHOCOLATE—history, lore, facts, figures, books, stories, and even quips. Did you know that “man cannot live by chocolate alone—but woman can”? My daughter was at least six years old before she knew that ice cream came in flavors other than CHOCOLATE. She must have inherited my chocolate gene. I consider chocolate to be [...]
During the winter months, think outside the box and take advantage of seasonal produce and add variety to your salads. Instead of a traditional tossed salad try adding root vegetables to your salad. Roasting vegetables can intensify a vegetable’s flavor that is especially useful in winter months when many fruits and vegetables are not available [...]
Malinda Russell (born c. 1812) was ready to bake no fewer than 44 kinds of cake. She made fried cakes, iced cakes, many breads, she made Floating Island and Trifle. On just one page of her book she lists Lemon Custard, Indian Meal Batter Bread, Tomato Catsup, and Pickled Cauliflower. She mixed in recipes for [...]
“What are the benefits and challenges of an institution using a corporate service provider?” “How can Charlottesville’s emerging local food economy shape or promote its fledgling urban agriculture efforts?” “Does Relay Foods track the demographics of its vendors in order to support minority or women owned businesses?” “What’s the best way to ensure that all [...]
Lots of people say, “I can’t cook like you do.” Cooking is most enjoyable for me when I am creatively involved. As with other artistic endeavors, you start with a few tools, limited supplies and minimal technique. Skill and confidence are developed through practice—accumulating memories, applying intuition, measuring and judging the progression through your primary [...]
This is the time of year that I have the most difficulty coming up with a subject to write about. We haven’t had those massive snowstorms like last year, so there are no good weather stories to tell. We put new roofs on the greenhouses and poured concrete floors to keep them drier, and while [...]
Now is the time to sign up with a CSA for the 2011 season. What is a CSA? According to Wikipedia, a CSA, or Community Supported Agriculture, “consists of a community of individuals who pledge support to a farming operation where the growers and consumers share the risks and benefits of food production. CSAs usually [...]
Right now my seed catalog collection does not stray far from the coffee table. I look at them almost daily, planning and visioning. The beautiful and colorful photographs and illustrations offer some much needed vibrancy in the gray end of winter. These catalogs also include extremely useful growing guidelines and instructions that are great to [...]
Cold February winds invite hearty, warm meals for family and friends. Recipes are designed to serve four, unless otherwise indicated. Many recipes may be easily modified to serve a crowd for Pot Luck dinners or company. Some menus may be prepared in 30 minutes or less, and use ingredients prepared ahead as the primary part [...]
They say that sausage and legislating are two processes that you don’t want to witness. When you make your own sausage, however, you have complete control over the ingredients and the process. SHE and I have ground sausage by hand for years. We have used both a hand crank grinder and an attachment to our [...]
“…And she ate it all up.” Ever wonder why someone would actually crave a bowl of porridge? Does the word make you think of a gray, tasteless mass, stuck to the bottom of a pan or languishing in a bowl? Long before Kellogg’s and General Mills entered the breakfast arena, WHOLE GRAIN cereals were the [...]
Back in the day… on the farm, we raised what we ate. We would store root vegetables in a root cellar, under piles of straw. We’d hang bags of squash and sweet potatoes from the rafter, and plant greens and herbs to be harvested fresh. Then, we’d can and preserve our dried fruits and vegetables. [...]
Valentine’s Day has been made unforgettable through merchandising and the media. Each year shops and magazines feature items made especially for this occasion. Children and lovers are particularly susceptible to the idea of exchanging messages on Valentine’s Day. Your list may extend beyond your sweetheart and include coworkers, close friends, and family. As you might [...]
Voirin-Jumel, Champagne Blanc de Blancs Premier Cru NV, $38.99 (100% Chardonnay; Cramant, Champagne, France) For my December birthday I was serially feted with three birthday cakes, all from Albemarle Baking Company. (I know, lucky me.) While both the chocolate ones reinforced ABC’s status as a world class bakery, the Hard Cider Mousse Cake was the [...]
All Virginia’s country bumpkins Will be catapultin’ pumpkins. I’ve seen some sights but, man, that’s somethin’ And they call it pumpkin chunkin’. With a nod to country singer Cal Smith, I offer the above as the official song of the proposed Fluvanna County Pumpkin Festival. If this shindig actually gets off the ground – this [...]
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