Making My Home A Haven is important to me. Sharing homemaking skills. Recipes and food. Bible Studies. This is a treasure chest of goodies. So take a seat. Have a glass of tea and enjoy. You will learn all about who I am.
Our experience has been that domesticated pork, no matter in what country we’ve eaten it, manages to maintain some taste of its wild, Eurasian boar origins. The exception seems to be found in American pork, which is tasteless and lately has a spongy quality, like that found in American chickens. Bleah! I don’t know exactly […]
Here’s something that you may not have known about me… I grew up in the mushroom capital of the world! Yep, I did. For a long time, I only associated mushrooms with a REALLY BAD SMELL because we lived right next door to a mushroom company and boy does it stink when they clean out […] […]
An Unforgettable Farm-to-Table Thanksgiving Menu from Stone Barns
When the farmers at Stone Barns in New York gathered for a potluck Thanksgiving dinner, they celebrated the livestock and the produce they had nurtured with an incredible locavore menu.
CORNBREAD, BACON, LEEK, AND PECAN STUFFING
Bacon (from the Stone Barns herd of Berkshire pigs-another heritage breed, which roots for acorns in the farm’s wooded hills) adds smoky depth to cornbread stuffing. Pecans lend a satisfying, buttery crunch
This stuffing is brimming with traditional holiday flavors, including leeks, herbs, and pecans. We used our Honey Cornbread recipe but left off the honey topping. Store-bought cornbread also works well.