Living and writing in a circa 1840 New England Farmhouse with three generations of my family
Bah, humbug. It just hasn’t seemed like the holidays here at 1840 Farm this year. First, there is not a single flake of snow on the ground. Not one. The practical side of me is not upset about our lack of winter precipitation. I’m quite content Read More
Here we sit at 1840 Farm. It is almost the end of November. The garden has been put to bed for the winter. The leaves have been corralled into their leaf compost bins. Well, at least most of them. Summer is over and fall is Read More
I’ve made my share of macaroni and cheese in the 1840 Farm kitchen. From the homemade to the (I’m sorry to say) character-shaped pasta shapes in cheese sauce the color of a dayglo orange construction cone.
I started making my own vanilla extract several years ago. I didn’t do it to save money or make a better product. I did it because it’s just what you do when someone in your family suddenly has food allergies.
I have always liked eggplant. Problem is, I have always disliked the way it was prepared. I never understood the point of covering it in a coating of breadcrumbs an inch thick and then frying it in oil. What ended up on my plate tasted of oil and stale bread without even a hint of the eggplant lying in repose underneath.