Those hot rolls come from a place of love.
And I can enjoy them with friends in ways the past never allowed.
Soft shelled crabs are a food I don’t indulge in but it’s a challenge to make new local foods from the Chesapeake South sing.
It’s a pleasure to be able to eat with the seasons.
And see the Red Devon cattle in the pasture and enjoy their milk.
And watch a garden come to life that represents the Ancestors.
I love learning about the intersection of nature and culture.
It thrills me to know we had a different relationship with all the species we relies upon.
This has been a good year for okra.
For sweet potato greens
And tender cymling squash
And for herbs and fresh tomatoes
YES we fry ribs, but its not a habit.
And we cook as a community
I learn from time alone in the woods:
And from the trees…
We cook the food of Africa too.
Roasting lamb with hot peppers as they did..
Cooking our way back home…