When I was chasing cows around our farm in Canada, I would have laughed if someone told me that I would replace my wife as the bread baker. I still remember the days that she would bake four or five loaves of oatmeal bread and the kitchen smelled heavenly every time I entered during the day.
I know that cooking together with my wife has become a great joy. We have found a few regional recipes to carry with us as we have wandered from Nova Scotia and New Brunswick to Virginia, the North Carolina coast and back to the rolling hills of the Piedmont.
The meals that we have cooked are almost always based on simple ingredients. We are blessed to have grown up in families that were close to the land. Fresh vegetables and food direct from the farm or sea often have delighted us and made our meals special.
We were blessed to have grown much of our own food for over a decade. We have never lost those skills or the appreciation of truly fresh food grown in soil that has had enriched with compost that we have made.
For much of our life, we were too busy to do much more than get food on table. That has changed. (Read More)
Our technological infirmity 