My dad always said that there were two kinds of yankees: those that came south and left and those that came south and stayed. The latter is what he refers to as “Damn Yankees” and his most-favorite daughter-in-law is exhibit A in this category. Yesterday it was snowing like crazy outside (for once the weather prognosticators got it right) and I had a freshly thawed sirloin roast and a whole bunch of winter root vegetables fresh from our CSA. JT had a busy week at work …

Jen has been working crazy hours lately, and is never quite sure when she will get home – enter the good ol’ wok into our week day repertoire. I have never been much of a stir fryer, but I thought I would give it a shot this week and made a tasty Beef and Mandarin Orange mash up. It worked out great; I prepared everything earlier in the evening, and just waited for Jen to get home. As soon as she walked through the door, the gun …

First off, let me tell you how much I love my cast iron. There is nothing better for cooking pork chops, steak au poivre, or even the occasional egg scramble. But this weekend while we were cooking some cornbread for the the Provost’s super bowl party, I noticed that our skillet was getting a little worn – it is definitely time for a good seasoning. Since all of my cast iron cookware originally came from my mom, I called her up to find out how she would …

A couple of days after arriving back in Atlanta from Mexico, we received the first new box of vegetables from our CSA in a couple of weeks. Inside was an assortment of winter veggies, including some small but good-looking butternut squashes. Butternut squashes have a thick rind, and can keep for over a month. Because it can be peeled and cubed, it is a great substitute for potatoes in soups and stews. Its buttery, nutty flavor (hence the name) means that it does not need too much …