Tags » Sea Breeze Farm

Tortillas in Black Bean Sauce

by molly

I’ve been craving a truly tasty pot of Mexican beans.  My foodie friends Sheryl and Bill, who will stop at nothing to perfect the recipes used in their home, told me the secret to authentic flavor is leaf lard.   360 more words

Late Night Tales and Sweetbread

The year was 2008, in the early part of a year where I rode a rollercoaster of career changes.  I had been laid off from managing a Dallas restaurant and brewery near my house, and was waiting tables at a Cuban restaurant that had opened about a mile from where I lived.  1,410 more words

Special Guests

Last Saturday night at La Boucherie had my favorite vibe; the room full of diners, lots of chatter and laughter and enthusiastic responses to the food we prepared and served, music and candle light just right.    315 more words


Saturdays in the butcher shop are quite social. When the front door opens, the jangle of the bells hanging from the handle announces “We have company” and honestly, I’m thankful every time. 430 more words


The 2 Percent

The National Chefs Collaborative Summit took place in Seattle this week, and I’ve enjoyed many thought provoking tidbits posted on Twitter by participants.  On Monday during Ruth Reichl’s keynote address, New York Times writer Kim Severson broadcast a statistic that certainly got my attention, and was re-tweeted by 25 others: 358 more words

Sea Breeze Farm

Goat breeding adventure, part who knows?

Well, the goat breeding saga continues!  This morning I got up, did chores, and everything was as usual.  None of the animals were being obnoxious or noisy, and Pippi and SnowPea got onto the milking stand as usual.  164 more words


Mud-luscious and puddle-wonderful

My friend Gene shared this phrase with me, “mud-luscious and puddle-wonderful”, from E. E. Cummings’ poem about spring, .  It’s hard to scowl while uttering these words.  331 more words