So, here’s the idea: A midweek blog about how we cook the stuff we eat here on the Homestead.
No, not original we admit BUT…
Hang on, we’ll start at the beginning…kind of. Are you sitting comfortably? Coffee at hand? Maybe tea is more your thing? Or, if you are reading this on the other side of the planet, fix yourself a long, cold drink with a couple of ice blocks and maybe a sprig of mint. I’d like you to be comfortable as this is, essentially, all about what we ingest.
When the Homestead was first established by those two previously mentioned bright eyed, idealistic kids, the fixing of vittals (just as an aside, in checking the spelling and meaning of this word we stumbled on this wonderful dictionary which you must check out – once you have finished reading this, of course) was an arduous task. It seemed to us that you either ate a form of meat, a portion of potatoes and a couple of servings of vegetables, one of which was brought from the supermarket freezer section, OR you made a fancy schmancy dinner from a magazine recipe which leant more on shifting truckloads of the advertisers products than on taste and generally ended up looking nothing like the accompanying photo anyway.
Things changed for us with two major discoveries:
The cook book section in the library
The following recipe
3 thoughts on “Homestead Kitchen – The Morphing of a Classic”
Want some more meaty delight?
This is a great post! I cook in much the same way.