The Louisville Chef

I'm always enjoy sharing great food sites and I was turned onto this one and I must say it's become my new favorite.  Food 52 is just amazing and has so many recipes, tips and an online store. Wow, I wish I had thought of this! www.food52.com I particularly like the fact that you can upload recipes yourself and share with others. I've not done this yet, but planning to next week. Here is what they say about themselves: Why We Started Food52 A few years ago, we set out to bring cooks together from all over to exchange recipes and ideas and to support each other in the kitchen. We wanted to create a buzzing place for others who do what we do all day long: talk about food! Together we create cookbooks, take on food projects, help others with our real-time food Q&A --  the Food52 Hotline  -- and support local food producers. Since we started Food52 (we cook 52 weeks a year, get it?), millions of cooks and eaters have found their way to the site. We believ

I love cornbread, but the mixes are packed with chemicals and I wanted to find a good recipe that didn't use eggs, but still tasted great. After a few attempts, I found this one. With a little modification, I came up with a dense tasty cornbread which is slightly sweet, and has fantastic corn flavor. Thanks to the Post Punk Kitchen for this recipe. Ingredients 1 cup of  frozen Yellow Corn kernels, roasted in 1 Tbsp of vegetable oil. (This takes about 7-8 minutes. Don't stir to often, or it won't brown). 2 cups Soy Milk 2 tsp Cider Vinegar 2 cups Yellow Corn Meal 1 cup All Purpose Flour 2 tsp Baking Powder 1/4 cup of Sugar 1/2 tsp Salt 1/3 cup of Vegetable Oil 2 Tbsp of Maple Syrup, optional and only if you want it a bit sweeter. 1 tsp Cayenne Pepper, if you want it a bit spicy. Preheat your oven to 350 degrees. Lightly grease a 9 x 13 inch metal baking pan. Don't use a glass Pyrex type pan. Put your cider vinegar into your soy milk and let it set

This weekend the garden enclosure was finished and most everything has been planted. I planted three types of potatoes, Yellow Finn, Purple Viking and Desiree.  I also planted some garlic in with the tomatoes, as I heard that the garlic will keep down the aphids and hopefully the spider mites. However, interesting note, beans do not do well with garlic.  I just have some of the late geminating hot chilies still to go in and then I will direct sow some collard greens and maybe some additional carrots.  I think the linseed oil looks great as a finish and the wood seems to be very well nourished. I like the color it's taken on and the upkeep should be just a light coat just once a year. For those who have asked, the panels swing outwards and upwards and then are propped with a pole, which you can see leaning against the right of the enclosure.  It's such a simple system and effectively it has made the garden secure, and with the drip irrigation system, mostly self su

Things are coming along really well and much to my excitement, the carrots which were direct sown in the bed, are starting to sprout. I was thinking it was a bit too cold and then surprise, there they were.  Yes, those little green spots are carrots. Here are the peas which I grew from seed and some of the peas I direct sowed into the bed. They came up really quickly, and since they don't like too hot of weather, I'm hoping to get some peas before the summer kicks in. Some romaine, butter crunch and speckled heirloom lettuce. Green beans and other beans. Dragon benas and limas. Tomatoes and peppers enjoying the sun and ready to go into the beds tomorrow. Very excited to watch them take off. Have found a great source for organic non toxic paints which are made from pure linseed oil. They boil the oil and then you can use it to naturally seal the wood. I'm quite impressed, so I'm going to use the pure boiled linseed oil to seal the wood. 100