wendypchef's Profile

My husband gets a deer almost every year, and we treat it just like beef - just have to be careful not to overcook it as it's a lot leaner than regular beef.

I've never had it, but we have two Italian Greyhounds from the same litter, and they were all named after wines. Amarone is one of them! We have Pinot Grigio and Nero. Their other sisters are Rosa and Bianca.

Ironic how these are coming out when eggs and lunch meat are being recalled . . . I feel a lot safer eating food that comes from local farmers I know and trust.

I originally purchased a herdshare (the only way to get raw milk legally in Michigan) so I could make cheese. I had no intentions of drinking it; I planned to pasteurize it at home if I was going to drink it (which we really don't, it's more for cooking/making cheese, yogurt, etc.). But then I did some research and was also really impressed by the farm's commitment to cleanliness and testing. It made me feel more at ease and now I use it in cooking, smoothies, etc. and don't worry about the safety.

I really don't have any limits, as long as it's not dangerous to eat. Usually when I'm traveling overseas it's for work and I just ask the person I'm with (usually a missionary who's lived there a long time and is used to visitors and what might make us sick).

strawberries just came into season. I do have one more asparagus recipe I want to make so I hope I can get one last pound!

I made some rhubarb shortcake too last week. I made the shortcake from scratch. Yum!

What throws me off is if DH eats something that I needed for a recipe, or something comes up and we don't feel like cooking anymore.

I try to make soup on the weekends, which means soup for lunch and hopefully a few lunches the following workweek :-)

Very cool. I wonder if I could figure out a way to incorporate the design into something I could make myself . . . hmmm.