A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne

People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—Michael Pollan

Remarkable Recipes, Remarkable Women

The journalist, now novelist, Jean Zimmerman and I have one thing in common: we read obituaries. And, through the magic of Facebook we connected over the death of a remarkable woman, Yvonne Brill. Have you ever heard of her? No? Well, you’re in good company… neither had Jean and neither had I, but there she was on March 31st in the good, grey New York Times being eulogized by veteran Times reporter, Douglas Martin.

Yvonne Brill with President Obama

YVONNE BRILL, A PIONEERING ROCKET SCIENTIST
The heading was, Yvonne Brill, A Pioneering Rocket Scientist, Dies at 88. Jean—whose books include, Breaking With Tradition, Women and Work: The New Facts of Life, about the truth of the “mommy track,” and, Tailspin: Women at War in The Wake of Tailhook—is not afraid to blow the whistle on a still-male chauvinist world. Like me, she was aghast at the fact that the obituary writer had decided in all his wisdom that the talent to mention first about this award-winning scientist was her cooking. 

Jean’s blog post read, “The problem was the lead of the obit. It went like this: she made a mean beef stroganoff….” referring to Yvonne Brill’s talents. Jean then went on to muse about her own obituary, “I make a pretty good biscuit. I think that sounds like a pretty good lead.” And then Jean couldn’t help but add to her own imaginary obit, “ And she wrote some too….” 

I’M ALL INTO PROMOTING GOOD HOME COOKING, BUT…
She had me from “beef stroganoff,” of course. Having read the same obituary, it was my own outrage that a major rocket scientist who had been honored by President Obama with the National Medal of Technology was not to be known first by her many extraordinary efforts as a scientist, but by the fact that her family liked the way she cooked. I’m all into promoting good home cooking, but let’s not go that far! A woman who helped make space travel possible should not be known first by her culinary expertise. At least that’s what Jean and I think. 

IN HONOR OF YVONNE BRILL
Nevertheless, I loved the fact that Jean and I also share a love of food. Jean’s post ended with a recipe for Pretty Good Biscuits. Here is the recipe, in honor of Yvonne Brill, a woman who couldn’t get an engineering job because she was a woman, saved her boss’s career at NASA because of her talents in the profession, and in doing so made the United States space program possible.

A Bientot,

 

jeanbiscuit-3

Jean Zimmerman with one of her famous biscuits — find the recipe below and try some for yourself!

JEAN ZIMMERMAN’S PRETTY GOOD BISCUITS
Originally posted on jeanzimmerman.com. 

4 cups flour
8 tsp baking powder
2 T sugar
1.5 tsp salt
6 T butter
6 T shortening
1.5 cups milk

Preheat oven to 450. Sift together the flour, baking powder, sugar and salt. Cut in butter and shortening (best if you use lard, especially leaf lard). Stir in milk with a fork until the dough mostly hangs together. (Here’s where you add that love.)

Turn it out on a floured board and knead gently for 30 seconds. Roll dough half an inch thick and cut with a glass for the size biscuits you want. Bake 10-15 minutes. Invite over some friends. Throw a pig roast. Serve biscuits with sweet butter, jam, honey or ham.

Enjoy! 

Posted: 4-26-2013

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The journalist, now novelist, Jean Zimmerman and I have one thing in common: we read obituaries. And, through the magic of Facebook we connected over the death of a remarkable woman, Yvonne Brill. Have you ever heard of her? No? Well, you’re in good company… neither had Jean and neither had I, but there she was on March 31st in the good, grey New York Times being eulogized by veteran Times reporter, Douglas Martin.

Yvonne Brill with President Obama

YVONNE BRILL, A PIONEERING ROCKET SCIENTIST
The heading was, Yvonne Brill, A Pioneering Rocket Scientist, Dies at 88. Jean—whose books include, Breaking With Tradition, Women and Work: The New Facts of Life, about the truth of the “mommy track,” and, Tailspin: Women at War in The Wake of Tailhook—is not afraid to blow the whistle on a still-male chauvinist world. Like me, she was aghast at the fact that the obituary writer had decided in all his wisdom that the talent to mention first about this award-winning scientist was her cooking. 

Jean’s blog post read, “The problem was the lead of the obit. It went like this: she made a mean beef stroganoff….” referring to Yvonne Brill’s talents. Jean then went on to muse about her own obituary, “I make a pretty good biscuit. I think that sounds like a pretty good lead.” And then Jean couldn’t help but add to her own imaginary obit, “ And she wrote some too….” 

I'M ALL INTO PROMOTING GOOD HOME COOKING, BUT...
She had me from “beef stroganoff," of course. Having read the same obituary, it was my own outrage that a major rocket scientist who had been honored by President Obama with the National Medal of Technology was not to be known first by her many extraordinary efforts as a scientist, but by the fact that her family liked the way she cooked. I’m all into promoting good home cooking, but let’s not go that far! A woman who helped make space travel possible should not be known first by her culinary expertise. At least that’s what Jean and I think. 

IN HONOR OF YVONNE BRILL
Nevertheless, I loved the fact that Jean and I also share a love of food. Jean’s post ended with a recipe for Pretty Good Biscuits. Here is the recipe, in honor of Yvonne Brill, a woman who couldn’t get an engineering job because she was a woman, saved her boss’s career at NASA because of her talents in the profession, and in doing so made the United States space program possible.

A Bientot,

 

[caption id="attachment_2391" align="alignnone" width="500"]jeanbiscuit-3 Jean Zimmerman with one of her famous biscuits -- find the recipe below and try some for yourself![/caption]

JEAN ZIMMERMAN'S PRETTY GOOD BISCUITS
Originally posted on jeanzimmerman.com. 

4 cups flour
8 tsp baking powder
2 T sugar
1.5 tsp salt
6 T butter
6 T shortening
1.5 cups milk

Preheat oven to 450. Sift together the flour, baking powder, sugar and salt. Cut in butter and shortening (best if you use lard, especially leaf lard). Stir in milk with a fork until the dough mostly hangs together. (Here’s where you add that love.)

Turn it out on a floured board and knead gently for 30 seconds. Roll dough half an inch thick and cut with a glass for the size biscuits you want. Bake 10-15 minutes. Invite over some friends. Throw a pig roast. Serve biscuits with sweet butter, jam, honey or ham.

Enjoy! 

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The journalist, now novelist, Jean Zimmerman and I have one thing in common: we read obituaries. And, through the magic of Facebook we connected over the death of a remarkable woman, Yvonne Brill. Have you ever heard of her? No? Well, you’re in good company… neither had Jean and neither had I, but there she was on March 31st in the good, grey New York Times being eulogized by veteran Times reporter, Douglas Martin.

Yvonne Brill with President Obama

YVONNE BRILL, A PIONEERING ROCKET SCIENTIST
The heading was, Yvonne Brill, A Pioneering Rocket Scientist, Dies at 88. Jean—whose books include, Breaking With Tradition, Women and Work: The New Facts of Life, about the truth of the “mommy track,” and, Tailspin: Women at War in The Wake of Tailhook—is not afraid to blow the whistle on a still-male chauvinist world. Like me, she was aghast at the fact that the obituary writer had decided in all his wisdom that the talent to mention first about this award-winning scientist was her cooking. 

Jean’s blog post read, “The problem was the lead of the obit. It went like this: she made a mean beef stroganoff….” referring to Yvonne Brill’s talents. Jean then went on to muse about her own obituary, “I make a pretty good biscuit. I think that sounds like a pretty good lead.” And then Jean couldn’t help but add to her own imaginary obit, “ And she wrote some too….” 

I'M ALL INTO PROMOTING GOOD HOME COOKING, BUT...
She had me from “beef stroganoff," of course. Having read the same obituary, it was my own outrage that a major rocket scientist who had been honored by President Obama with the National Medal of Technology was not to be known first by her many extraordinary efforts as a scientist, but by the fact that her family liked the way she cooked. I’m all into promoting good home cooking, but let’s not go that far! A woman who helped make space travel possible should not be known first by her culinary expertise. At least that’s what Jean and I think. 

IN HONOR OF YVONNE BRILL
Nevertheless, I loved the fact that Jean and I also share a love of food. Jean’s post ended with a recipe for Pretty Good Biscuits. Here is the recipe, in honor of Yvonne Brill, a woman who couldn’t get an engineering job because she was a woman, saved her boss’s career at NASA because of her talents in the profession, and in doing so made the United States space program possible.

A Bientot,

 

[caption id="attachment_2391" align="alignnone" width="500"]jeanbiscuit-3 Jean Zimmerman with one of her famous biscuits -- find the recipe below and try some for yourself![/caption]

JEAN ZIMMERMAN'S PRETTY GOOD BISCUITS
Originally posted on jeanzimmerman.com. 

4 cups flour
8 tsp baking powder
2 T sugar
1.5 tsp salt
6 T butter
6 T shortening
1.5 cups milk

Preheat oven to 450. Sift together the flour, baking powder, sugar and salt. Cut in butter and shortening (best if you use lard, especially leaf lard). Stir in milk with a fork until the dough mostly hangs together. (Here’s where you add that love.)

Turn it out on a floured board and knead gently for 30 seconds. Roll dough half an inch thick and cut with a glass for the size biscuits you want. Bake 10-15 minutes. Invite over some friends. Throw a pig roast. Serve biscuits with sweet butter, jam, honey or ham.

Enjoy! 

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The journalist, now novelist, Jean Zimmerman and I have one thing in common: we read obituaries. And, through the magic of Facebook we connected over the death of a remarkable woman, Yvonne Brill. Have you ever heard of her? No? Well, you’re in good company… neither had Jean and neither had I, but there she was on March 31st in the good, grey New York Times being eulogized by veteran Times reporter, Douglas Martin.

Yvonne Brill with President Obama

YVONNE BRILL, A PIONEERING ROCKET SCIENTIST
The heading was, Yvonne Brill, A Pioneering Rocket Scientist, Dies at 88. Jean—whose books include, Breaking With Tradition, Women and Work: The New Facts of Life, about the truth of the “mommy track,” and, Tailspin: Women at War in The Wake of Tailhook—is not afraid to blow the whistle on a still-male chauvinist world. Like me, she was aghast at the fact that the obituary writer had decided in all his wisdom that the talent to mention first about this award-winning scientist was her cooking. 

Jean’s blog post read, “The problem was the lead of the obit. It went like this: she made a mean beef stroganoff….” referring to Yvonne Brill’s talents. Jean then went on to muse about her own obituary, “I make a pretty good biscuit. I think that sounds like a pretty good lead.” And then Jean couldn’t help but add to her own imaginary obit, “ And she wrote some too….” 

I'M ALL INTO PROMOTING GOOD HOME COOKING, BUT...
She had me from “beef stroganoff," of course. Having read the same obituary, it was my own outrage that a major rocket scientist who had been honored by President Obama with the National Medal of Technology was not to be known first by her many extraordinary efforts as a scientist, but by the fact that her family liked the way she cooked. I’m all into promoting good home cooking, but let’s not go that far! A woman who helped make space travel possible should not be known first by her culinary expertise. At least that’s what Jean and I think. 

IN HONOR OF YVONNE BRILL
Nevertheless, I loved the fact that Jean and I also share a love of food. Jean’s post ended with a recipe for Pretty Good Biscuits. Here is the recipe, in honor of Yvonne Brill, a woman who couldn’t get an engineering job because she was a woman, saved her boss’s career at NASA because of her talents in the profession, and in doing so made the United States space program possible.

A Bientot,

 

[caption id="attachment_2391" align="alignnone" width="500"]jeanbiscuit-3 Jean Zimmerman with one of her famous biscuits -- find the recipe below and try some for yourself![/caption]

JEAN ZIMMERMAN'S PRETTY GOOD BISCUITS
Originally posted on jeanzimmerman.com. 

4 cups flour
8 tsp baking powder
2 T sugar
1.5 tsp salt
6 T butter
6 T shortening
1.5 cups milk

Preheat oven to 450. Sift together the flour, baking powder, sugar and salt. Cut in butter and shortening (best if you use lard, especially leaf lard). Stir in milk with a fork until the dough mostly hangs together. (Here’s where you add that love.)

Turn it out on a floured board and knead gently for 30 seconds. Roll dough half an inch thick and cut with a glass for the size biscuits you want. Bake 10-15 minutes. Invite over some friends. Throw a pig roast. Serve biscuits with sweet butter, jam, honey or ham.

Enjoy! 

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