Monthly Archives: March 2011

Keeping it Local

When cooking at home or at a show, I pride myself in using local ingredients when ever possible.  Locavore, is a movement best described as people who are interested in eating food that is locally produced through family gardens, farmer’s … Continue reading

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Welsh Leek and Potatoes (side item)

I found this recipe similar to the potato dauphinois (  I enjoy paring this dish with an easy roast beef or lamb. Ingredients: 2 lbs potatoes 4 medium leeks 1 tablespoon flour salt and pepper 1 teaspoon nutmeg 4 cloves … Continue reading

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