Make your own candied ginger!

I found myself in need of candied ginger the other day, so instead of driving all the way into town (bleah) I decided to make my own. Turns out it’s really easy and inexpensive, and you end up with extra bonus gingery sugar lumps. Win win win! There are a bunch of step-by-step photos at

Zucchini Apple Ginger Chutney

As I mentioned earlier, I am on a quest to preserve as much of my unexpectedly-abundant zucchini harvest as I can. Inspired by a friend’s off-hand comment, I decided to try my hand at making Zucchini Apple Ginger Chutney for the first time. For those of you who are unfamiliar with chutney, there are roughly

Garam Masala

In my quest to preserve as much of my zucchini harvest as I can, I decided to try my hand at making chutney. The recipe calls for Garam Masala, which is a complex blend of spices that is insanely good when made fresh, particularly if you take the time to roast the whole spices and

Garlic dill pickles

It’s been a while since my last update, but life has been pretty busy. In addition to the ongoing chaos of renovations, I had to travel back to Ontario for a week to take care of some stuff, and since I’ve returned it’s been a whirlwind of busy-ness: yardwork & gardening & setting up the

Parchment Moon Superfans List!1

In the very near future2, I am finally getting back into the studio to start making art again. As part of that — and as part of finally taking a serious stab at making art for a living — I’m building a list of people (like you!) who are interested in helping support and promote

Garden Update – July 28th 2016

Garden update time! It’s hot. Damn hot. If it doesn’t rain today or overnight, I’m going to have to bust out the hose tomorrow and give the gardens a drink. Humid as all git out, too, which means less puttering in the garden and more hiding in the basement studio (which is coming along to

Garden Update – July 22nd 2016

Right now my hands smell of thyme and sage. Tonight we will have our first salads from the garden — a simple salad of mixed greens, and a small caprese salad with tomatoes and basil we’ve grown ourselves. There may also be mussels and/or salmon…we’ll see. Some photos, with notes. Indigo Kumquat tomatoes – this

Turkey chili with black beans and sweet potatoes

I love chili and we make it a lot in the autumn and winter. Sometimes you need to try something different, however, maybe lighten things up, eat less red meat, cram in a few more superfoods? That’s where this turkey chili came from, and it’s really delicious. Turkey chili with black beans and sweet potatoes

Sausage and vegetable pasta

We’ve made a few billion variations of sausage and vegetable pasta over the years, but this is one version I actually took the time to write down. It’s a simple and filling weeknight meal that is perfect any time of year, and is a great way to use up leftover grilled sausages. Timing depends a

Soba noodle salad with edamame and tofu

Mark Bittman did a soba noodle salad in his Minimalist article a while back, but his version was a little weird and involved entirely too much lime juice. I modified it a bit, and this is what I came up with. Soba noodle salad Ingredients 1 tbsp sesame oil 4 tbsp olive oil 1.5 tbsp