From The Kitchen At Canyon Keep #11: Rosemary Cheddar Bread

From The Kitchen At Canyon Keep #11: Rosemary Cheddar Bread

by | Nov 26, 2018 | Content, From the Kitchen at Canyon keep

This morning she sent Ah’din and me off to check on the cheeses curing in one of the stone barns.  We hurried through the tunnel, giggling like school girls, and when we got to the area where the cheeses were stored we spent some time unwrapping each one to check its cure. Unwrapping those rounds of cheese was like unwrapping the sun and the moon – so white and so orange.  Din suggested that we bring one of the sharp cures back and make some rosemary cheese bread, so we did.  We had it for supper this evening, and it was wonderful.  I thought perhaps you would like the recipe.

From The Kitchen At Canyon Keep #8: Fresh Sauteed Pole Beans

From The Kitchen At Canyon Keep #8: Fresh Sauteed Pole Beans

by | Oct 28, 2018 | Content, From the Kitchen at Canyon keep

As you know, phaselus, along with alcibus, forms a big part of the Equi diet, and we have several varieties in our own garden here at Canyon keep.  This recipe is something that Ah’rane fixes often, as it is quick, and one of Krush’s favorite ways to eat fresh, annual phaselus.  The golden pole beans you have access to at home are very close cousins and will do nicely for this.  It only takes about ten minutes to fix.  I hope you like it. 

From The Kitchen At Canyon Keep #7: Sweet Sour Pickled GarlicWinter Pot

From The Kitchen At Canyon Keep #7: Sweet Sour Pickled GarlicWinter Pot

by | Oct 22, 2018 | Content, From the Kitchen at Canyon keep

Many of the Terren Amish-Mennonites settled here after the cataclysm, and it seems to suit their lifestyle well.  The citizens ride horses, or use buggies or cycles to get around, and the keeps and villages are especially close-knit.  The people seem to be exceptionally self-sufficient, and watching them move through their well-ordered days was fascinating for me.  I got to watch the keepfolk where we stayed make their grain meat sausages. They made a dish so delicious it makes one smile in one’s sleep, as my husband would say, and when I asked, they shared this recipe with me. It uses several of their staple crops, and, of course, grain meat sausages!

From The Kitchen At Canyon Keep #5: Stuffed Sweet Peppers

From The Kitchen At Canyon Keep #5: Stuffed Sweet Peppers

by | Oct 7, 2018 | Content, From the Kitchen at Canyon keep

He says they have fun. They do school work, of course, but in the evening they sing and tell stories and put on plays and at bedtime he makes a big, soft nest on the floor and they all put on their night clothes and pile into it. They cook, too, and he says this is one of his favorite things to make with his students – remember, they’re five and six-year-olds. I cannot imagine trying to cook with ten five-year-olds in tow, but he manages it. He fixed this for me when he got home, and he’s right, it’s very good! I hope you like it! Give my love to Appa.