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Deer Hunting VII: Venison Tenderloin

Adventures, Antlered Game, Blog, Cooking, Fall, Food, Food + Drink, Hunting, Main Courses, Wild Game, WinterJanuary 14, 2010127Views 0Likes 17Comments

Tenderloin. Is there anything better? Please name it. Go ahead... I'll wait... .... .... .... That's what I thought. Tenderloin...the stuff of Gods. There were dozens of deer aging in Paul Michael's snazzy cement hanging room at deer camp. And he let me go in and pull the tenderloins from as many as I wanted. Christmas come early, I say! I…

My Great-Great Grandmother’s Recipe Book

Adventures, Blog, G's Favorite Things, Home & FamilyJanuary 8, 2010352Views 0Likes 22Comments

I found my version of gold tucked away in an old drawer. It was a tiny black book. And when I read the cover, I had to know more. So I investigated, and guess what I discovered... this was my great-great grandmother's recipe book! Her name was Evelyn Day Bruner. She lived in Brooklyn but was born…

Deer Hunting III: Pig, PBR, and Paul

Adventures, Blog, HuntingDecember 17, 2009147Views 0Likes 3Comments

That brown thing glistening in the florescent light is a whole hog. It has been roasting on that big grill all day. The man puffing a cigar is my host Paul Michael and in his hand is a nice cold PBR. "I don't drink it cause it's cheap, I drink it cause it's deelicious," he…

Solo Brining and Dining

Blog, Cooking, Fall, Food + Drink, Hog & Javelina, Main Courses, Marinades & Rubs, Spring, Summer, Wild Game, WinterNovember 19, 2009100Views 0Likes 8Comments

I had a pork chop yesterday. I was dining alone, and I ceremoniously made myself a proper meal. I took a visit to the butcher who had all sorts of glossy selections piled high in the coolers, and I settled on a pork chop, bone-in. It was a good choice because it was well aged, and came from…

What’s Your Flavor?

Adventures, BlogNovember 13, 200929Views 0Likes 4Comments

You have to love the olive tree to do the work... early in the crisp mornings of late October, well into the even colder evenings of late November. To make a single liter of extra virgin olive oil requires more than ten pounds of olives. It is a commitment to be an olive grower. I like…

Recipe: Quince 4 Ways

Blog, Cooking, Desserts, Fall, Food, Food + Drink, SummerSeptember 20, 2009250Views 0Likes 4Comments

Today, we make this: One fruit, so many possibilities. Quince granita, quince pâté de fruits, quince soup, poached quince, quince jelly, quince sauce, quince fritters...oh wait... They are one of my favorite fruits. Look how nice and pink they become when you cook them, a soothing glamorous pink. But they start off this color. Green with a hint of yellow.…

The Pie Whisperer

Adventures, Blog, Food HeroesAugust 15, 200913Views 0Likes 5Comments

I recently listened to the cadence of five pies consecutively – my ear against the heavy thwump of throbbing apple, the crackling of a blueberry, the bubbling of two flawless blackberry confections, and the soft gurgle of perfectly sweetened huckleberry. It was a morning of passionate pie baking interrupted only by a blackberry picking interlude.…

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Deer Hunting VII: Venison Tenderloin

My Great-Great Grandmother’s Recipe Book

Deer Hunting III: Pig, PBR, and Paul

Solo Brining and Dining

What’s Your Flavor?

Recipe: Quince 4 Ways

The Pie Whisperer

Click here to buy Georgia’s Award Nominated and Best-Selling books

Let's stay in touch! Join my mailing list.

Search: apple

Deer Hunting VII: Venison Tenderloin

My Great-Great Grandmother’s Recipe Book

Deer Hunting III: Pig, PBR, and Paul

Solo Brining and Dining

What’s Your Flavor?

Recipe: Quince 4 Ways

The Pie Whisperer

Click here to buy Georgia’s Award Nominated and Best-Selling books

Let's stay in touch! Join my mailing list.

Let's stay in touch! Join my mailing list.

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