Springtime Blooms Both Outside and In
It’s been spring around here for a while, but I’m just now getting around to posting about it. Frankly, I’ve been either working through it or sitting out on my back deck enjoying it. Now that nearly everything is in bloom (azaleas still to come), I’ll show you what I’ve been enjoying for the last few weeks. The quince was the first to bloom, and what a show it puts forth. These bushes are quite humdrum throughout most of the year—little foliage and thorny branches—but they sure make up for it in the early spring when they fill with beautiful pink...
I Killed a Frog
Spring doesn’t normally conjure up images of dead frogs, but, for me this year, it does. We bought a house last summer, and the yard (I’m tempted to call it a garden after having finished Michael Pollan’s Second Nature) is beautiful but quite overgrown. We’ve recently been working on the four raised beds/islands that will soon be our herb and cut-flower gardens. They had a variety of bulbs, roses, and other plants in them, but, in order to use them as we wanted, we had to break them up and get out the weeds. This meant a lot of work...
Boardtown Organics: My Solution for Local, Free-range Chicken and Eggs
As you all know, I have sworn off non-local meat, and, although Sanderson Farms is a Mississippi company, that’s not quite what I was going for with “local.” So far this year, my meals have been mostly meatless until recently when I got a deer, just about as local as you can get. But I was looking around on Local Harvest and discovered a family farm just outside my door. Boardtown Organics (Boardtown, by the way, is what Starkville was before it was Starkville) is a small operation just outside the city limits, but I don’t...
Deer Meal #1: The Deerburger Steak
I know you’re all anxiously awaiting a venison update, and I’ve now got one to share. About two weeks ago, we got our deer. I bet she was pretty, but, when she arrived to us (and by arrived, I mean that I picked her up under an overpass in nowhere Mississippi around 7PM—I think this makes the experience so much better), she had already been processed and came in vacuum-packed packages of ground meat, steak, roast, and cured sausage. I quickly thawed out one package of the ground meat (probably about 1.5 lbs. or so) and proceeded to make “hamburger”...
Now Reading
Planned books:
None
Current books:
-
The Western Intellectual Tradition, from Leonardo to Hegel by Jacob Bronowski
-
The Botany of Desire: A Plant’s-Eye View of the World by Michael Pollan
Recent books:
- The Help by Kathryn Stockett
- Wandering Star (Lannan Translation Selection Series) by J.M.G. Le Clézio
-