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Published January 3, 2019 at 2340 × 4160 in Cuscuz

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New #brownies recipe AKA using up available ingredients. The first time I made it, I reduced the butter because I had extra melted chocolate from another recipe and used a couple of tablespoons of freeze dried raspberries and coffee powder because I didn't have vanilla extract. Now I am making again because it was so good. Today I am also using @mainegrains #rye ! #storycooking #usewhatyouhave

Thank you Herdsperson Lizz McLaughlin @silverroses25 for the tour of the UMaine #WitterFarm. Our CMJ261 photojournalism class appreciate you being part of our social media day. And we learned some fun facts, including how to keep track of local milk. "Near the expiration date on a jug of milk there's a 4 digit code. The first two numbers are the state code and the last 2 numbers are the processing plant code. If it starts with "23" that means it comes from the state of Maine. If it ends with "03" that means its from the Hood plant in Portland, which is where our milk goes! So on the jug if it says "2303" you are drinking milk from our cows!" Photos by Ellie Markovitch #storycooking #umaine #universityfarm #Mainestories #mainelife #mainefood #photographyclass #mainemilk #dairyfarm #farmeducation

The #collardgreens we grew last summer from a regrown stem in a jar with water. Then we transferred to the ground. We harvested the greens at the end of October and froze it. Today is a bitter cold morning and this humble dish makes us so happy. #storycookinggarden #storycooking #couve #comfortfood #regrowveggies #storycooking #everydaythanksgivingmeal #simplebeauty

Currently drinking my curiosity. #buckwheatrejuvelac that is made from #sproutedbuckwheat I read some other uses for this light ferment. Also currently eating the fermented sprouts I strained from this drink and made a potato soup. #fermenteverything #storycooking

#tapenade love. We call Eric's tapenade. He gave us his recipe during one of our lovely and memorable dinners with @geraldinedrean when we lived in France. I call tapenade a pantry gift. Blend capers, olives, anchovies, garlic, olive oil, fresh thyme and fresh rosemary, but in the winter I add a few pinches of dried herbs... other additions: fermented lemons... Here I added some dehydrated tomatoes from our garden. #storycooking #pantrystaples

@peacemealfarm #sweetpotatoes #sourdoughpasta with half #mainegrains sifted wheat @legacyacres eggs I usually make this recipe with roasted winter squash or roasted beets but sweet potatoes was also delicious. I doubled the recipe as I had extra help during school vacation. I mixed for 10 minutes: 275g flour 100g cooked sweet potatoes 2 eggs 60g fed #sourdough starter 7g salt Let it rest in the fridge 4 hours #homemadepasta #addaveggie #sourdoughpasta #storycooking #cookingwithkids #musicboxcomb #macarrãocaseiro #freshpasta #eggpasta

One of us is in her element. The other was born in Brazil and is trying to grow some fur. We had snow. I love snow. I love to photograph winter, but when it gets to minus zero fahrenheit for several days, it takes some convening for me to go outside and play. I know I feel better when I go. Yet I find myself in that space in between... I wrote about a few weeks ago. It's that similar feeling when I am trying a new recipe or use a new ingredient. It can be super fun, but we pause and sometimes give up. Well, today it was a little warmer. I will return the favor Kora, when summer is here, and it is hot and muggy and we will find some puddles together #storycooking #mainelife #mainewinter #getoutside #gsd

@legacyacres eggs! We are so happy to get them again. Thank you Cat for keeping such happy chickens! There are many ways we can start connections with local foods. When we were first married and had a pay check we became CSA members. But there were seasons when we ate a lot of garlic pasta too. I don't want to forget. I don't want to take for granted how hard it is to fill our plates day in and day out with good clean food. We are blessed that our cooking and eating now comes from many sources: we grow food, go to grocery stores, whole sales, farmers market, rescue food, glean, get winter vegetable bags, buy local grains. And I will go out of my way to get fresh eggs since I participated in an egg share with @soulfirefarm many years ago. I feel like I can taste the terroir of where we have landed. Changes are hard and it takes work, time and money, but sometimes you will find people along the way whom will help – in my experience, local farmers are such people. #storycooking #slowfoodmaine #mainefood #blessings

#blendercake ! #bolodeliquidificador yes, a Brazilian thing I grew up with and thanks to my mom, who used anything, we always had cake! She says "just add one tbsp of baking powder," and slowly blender cakes have been teaching me to be free to create. Just wonderful to wake up to #bolo Want to bake one with us? @windycapp texted me she has one on her menu so I ran (almost) and made one. #longdistancebaking Mix 1 1/2 cups of flour and 1 tbsp baking powder, set aside Blend for 3 minutes: 4 eggs, 1/2 cup oil, 1 1/4cups of sugar, 1/2 tsp salt and 1 whole orange 🍊 use the whole fruit (without seeds) cut into cubes. Add blended mix to dry ingredients, mixing well by hand and bake on a greased and floured pan Bake 350F for 35-40 minutes or until golden. A little glaze if you wish. #breakfastcake #celebratecake #bolodelaranja #wholeorangecake #zerowaste #CookWithoutFear #buntcake #storycooking #storycookingwholeorangeblendercake

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