Category Archives: Let’s Eat: Provisioning, Food, and Cooking

Food and eating for active folks.

From Soup to Nuts: A Cornucopia of Seasonal Treats

Now that the shopping holiday season has begun in earnest, few of us are thinking about paddling — or cycling, come to that. (So many HyperMarts, so little time!) But we still have to eat, right?
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by Tamia Nelson | November 24, 2017

No shade, no shine, no butterflies, no bees,
No fruits, no flowers, no leaves, no birds —
November!
— Thomas Hood, “No!”

November is an indecisive month, teetering on the cusp between autumn and winter. At least that’s how it is in Canoe Country, and while the New Model Climate is now pushing the thermostat higher with every passing year, November is still full of surprises. On one day, we wake to summer‑like temperatures and balmy breezes. On the next, we look out on three inches of new snow.

And then there’s the sky. Gray is the dominant color note, a theme echoed by the gray hills and reflected in the ominously gray water. Only the stands of spruce and pine provide an occasional, and very welcome, visual respite. All in all, November doesn’t invite us to … Continue reading »

Cold Day? Make a Pot of Soul-Warming Chili!

Is it cold where you are? Maybe raining or snowing, too? Then cook up a pot of chili! You could make it with canned beans, but if you’re nesting for the day, give dried beans a go. It’s not as hard as you think. Much of the work is done without your needing to keep watch, and the results are well worth the effort. Dried beans simmer up into tender, toothsome morsels packed with their own subtle sweetness. And you get to control the salt content — something to keep in mind if you’re on a low-sodium diet.
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by Tamia Nelson | September 9, 2017

Until necessity required it, I’d never cooked dried kidney beans, and perhaps never would have if I hadn’t excavated a large bag of them from a forgotten corner of the cabinet. What I didn’t have was ground beef. No matter. Meatless chili is every bit as satisfying, and it’s lower in fat, too. But don’t be turned off by the lack of meat. This chili is robust in texture and … Continue reading »

Cyclists Rejoice! It’s Shaping Up to be a Great Spaghetti Harvest by Tamia Nelson

Is there any better reward after a spin on your bike than a plate of steaming spaghetti topped with your favorite sauce? If you love spaghetti, then you’ll be happy to learn that the spaghetti harvest looks like a good one this year.

Where would we be without spaghetti and other pastas? We’d be hungry, of course! Farwell and I each consume several pounds of spaghetti every week, so we were heartened to hear that the harvest this year is in full swing. The venerable BBC has produced a short documentary to explain the spaghetti harvest. It’s worth watching:

 

 

Now that’s good news! And if you’d like to know the story behind the report, watch this:

 

 

I’m off to the kitchen. The pot’s boiling over!

 

Questions? Comments? Just click here!Continue reading »

Keeping Your Food to Yourself Where the Wild Things Are
by Tamia Nelson

Picnic time for ...

Ah, wilderness! The annual flight from the cities and suburbs is about to get under way in earnest. Soon many popular waterways will boast their own traffic jams, as canoes and kayaks jostle tentatively with darting jet‑skis and lumbering party barges. Lighting out for the territory just ain’t what it was in Huck Finn’s day. But some things don’t change. Beyond the boundaries of the tent‑cities now springing up in established campsites — the line of demarcation is easily identified by the sudden and unexpected appearance of lower limbs on trees — the natives go about their business as best they can. That’s natives with a small “N,” of course. I’m referring to the furred and feathered creatures who make their homes in the world’s remaining enclaves of wilderness.

Wilderness, you may remember, has been sanctified in law in the States. It is the place “where the earth and its community of life are untrammeled by man, where man himself is a visitor who does not remain.” A noble sentiment, indeed, if woefully wide of the mark. … Continue reading »