Tuesday, December 13, 2011

Getting to the Root




Eat from the earth. Literally. We have arrived upon the season where bounty has grown ripe deep in the dirt, and is ready to bring to the table. These roots in their many shapes and colors, dense and  heavy, are some of the greatest eating around. This is a story of  L-O-V-E. There's more, too. Like the great things I did with the stuff Gilt Taste sent me a couple weeks ago: Becker Lane's gorgeous pastured pork shoulder, and BliS bourbon barrel-aged maple syrup, which is every bit as dynamic as it sounds. Savory, sweet, hearty, and all of it comfort food.













































6 comments:

  1. Lovely photos, all! Bread pudding is one of the best things on Earth and yours looks divine.

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  2. Thank you Renee! Man, a good bread pudding is worth writing home for (or just making)! I sometimes forget how good these things can be, and then I stumble upon making them, and voila... :)
    Have a Merry Christmas with you and yours!!!

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  3. That photo with the sunny side up - I'd apply my face to it. Beautiful post!

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  4. Wonderful and atmospheric photos. Great post

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  5. I tried Maple-Cider Roast Pork yesterday and it was absolutely fantastic! So tender and juicy! Melina, thank you very much! I love this recipe.

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  6. wanderful recipes...photos... everything! :-)

    see you soon.. very soon!

    Laura

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