The Night the Northern Lights Came to North Georgia
On the night of October 10, 2024, the northern lights reached north Georgia. I put the top down, drove north, and watched the sky turn red from the side of the highway.
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Creek House Wildlife #3: The Ones You Sometimes See
The ground has its own residents, and most of them don’t want to be seen: deer, box turtles, skinks, rat snakes, a mole I know only by his tunnels, and otters I’ve never laid eyes on.
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Friday Roundup #42
Saybrook Sage on the powder room walls, the first report from the meat-minimalized week, still no saffron, and a weekend in the north Georgia mountains.
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Chop & Freeze Your Garlic (The Prep-Ahead Habit That Starts Every Meal in This House)
Almost every meal here starts with onions and garlic, so I mince a whole bag once a month and freeze it flat. Here’s how to freeze garlic, and when I don’t.
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Chicken in Thai Peanut Sauce
Chicken in Thai peanut sauce: seared chicken in a glossy coconut-peanut sauce over jasmine rice. An easy weeknight throwback from the Daring Cooks days.
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Friday Roundup #41
A late roundup: the Halloween boxes come home, collards peek through, the Joro spiders take the back yard, Nigella joins the Bake Off tent, and a meat-minimalized week on deck.
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Why October Through January Is My Happy Place
Most people wait all year for summer. I wait for October through January: the oven back on, Halloween, nine pies, latkes, Christmas lights, and a table full of people against the dark.
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My Kitchen on a Cooking Day
What my kitchen actually looks like mid-project: how I stage a batch-cooking day, the clean-as-you-go deal with Zach, and the someday list for the Creek House kitchen.
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Sharon’s Chili
Sharon’s chili con carne, with beans: browned beef, a spice ball of bay and allspice, and the Tejana Chili Queens history behind the bowl. Football food.
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Friday Roundup #40
A late roundup: WordPress gremlins, the first real fall mornings, a seafood feast where all sixty oysters vanished, saffron crocus in the ground, and the first pot roast of the season.
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How We Do Burger Night
Burger night at our house isn’t a recipe, it’s a routine: Zach lights the kamado, I press the patties, and everybody builds their own at the counter.
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Overnight Chicken Stock
My overnight oven chicken stock: one big pot, a 210°F oven, and a night’s sleep. Eight to ten quarts of clear, gelled stock to see you through the holidays.
