The raw ingredients of a simple, overwhelmingly delicious and seasonal spring dinner last week: asparagus, morel mushrooms, and ramps (or wild leeks, which have a delicate, indescribably oniony taste), with perhaps a few cherry tomatoes in for color. Chop and sautee them in butter, lemon juice, and white wine (or verjus blanc), then spoon over […]
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A journey through matters of spirit, sustainability, and self-reliance