Fresh hormone free, all natural, brown eggs are now available for immediate purchase.
These eggs come from my small flock of Cuckoo Marans hens that free range in a wooded lot behind my home located inside the perimeter in south Atlanta.
$5.00 a dozen
Feel free to reserve yours today.
jason.kemp@gmail.com
Tuesday, December 30, 2008
ITP Fresh Brown Eggs Now Available!
ITP Fresh Brown Eggs Now Available!
Fresh hormone free, all natural, brown eggs are now available for immediate purchase.
These eggs come from my small flock of Cuckoo Marans hens that free range in a wooded lot behind my home located inside the perimeter in south Atlanta.
$5.00 a dozen
Feel free to reserve yours today.
jason.kemp@gmail.com
Sunday, October 12, 2008
Macerated Sour Orange Peels
I peeled a bunch of sour oranges and places the peels in a mason jar and covered them with white overproof rum. In about a month I will strain the liquid and have the first component in my cocktail bitters formulation.
Thursday, October 9, 2008
Upcoming Lunch October 9
I have been meaning to try this pate that I acquired while on a trip to beautiful upstate New Jersey.
Friday, September 26, 2008
$$$ Spork
This is a titanium spork. It is very light for a metal utensil. Also-total gear overkill for "Car Camping".
Monday, September 22, 2008
GEORGIA PEANUT SOUP
Adapted from The Cook’s Encyclopedia of Soup
2 T. peanut oil
1 large onion, minced
3 garlic cloves, crushed
1 t. cayenne pepper
2 bell peppers, seeded and finely chopped
1 1/2 c. minced carrots
1 1/2 c. chopped potatoes
3 celery stalks, sliced
3 1/2 c. vegetable stock
7 T. chunky peanut butter
2/3 c. corn kernels
salt and freshly ground pepper
roughly chopped roasted peanuts to garnish
Heat oil in a large soup pot. Once hot, add onion and garlic and cook for three minutes. Add the cayenne pepper and a pinch of salt and cook for another minute.
Add the bell pepper, carrots, potatoes, and celery. Season lightly with a little salt and pepper. Stir well and cook for four minutes, stirring occasionally. Add the vegetable stock, peanut butter and corn kernels, stirring until thoroughly combined.
Season well with salt and pepper and bring to a boil. Cover and simmer for about 20 minutes or until all the vegetables are tender. Adjust the seasoning one last time before serving and sprinkle with chopped peanuts.
(serves 6)
2 T. peanut oil
1 large onion, minced
3 garlic cloves, crushed
1 t. cayenne pepper
2 bell peppers, seeded and finely chopped
1 1/2 c. minced carrots
1 1/2 c. chopped potatoes
3 celery stalks, sliced
3 1/2 c. vegetable stock
7 T. chunky peanut butter
2/3 c. corn kernels
salt and freshly ground pepper
roughly chopped roasted peanuts to garnish
Heat oil in a large soup pot. Once hot, add onion and garlic and cook for three minutes. Add the cayenne pepper and a pinch of salt and cook for another minute.
Add the bell pepper, carrots, potatoes, and celery. Season lightly with a little salt and pepper. Stir well and cook for four minutes, stirring occasionally. Add the vegetable stock, peanut butter and corn kernels, stirring until thoroughly combined.
Season well with salt and pepper and bring to a boil. Cover and simmer for about 20 minutes or until all the vegetables are tender. Adjust the seasoning one last time before serving and sprinkle with chopped peanuts.
(serves 6)
Sunday, September 21, 2008
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