Eating the Scenery

Simple, simple.  Ghee, saffron, thyme, salt, pepper ...  ... and a Happy Lil' Homestead chicken.  That's all you're goin...

Turn your sausage into patties or meatballs or any form you wish!  It's versatile. We are blessed with an abundance of grassfed meat...

My last two free-range chickens (will order more from the Northwest Food Hub !) achieved thawed-ness at a very awkward time.  So I put th...

I've been picking up grassfed beef soup bones here and there for a while (okay, a couple of years) and finally got 'em all out of ...

Remember Crockpots?  Who doesn't have a Crockpot story to tell:  "It tipped over in the car on the way to a potluck!  The beans had...

  Mr. Eating the Scenery once posited  that if tuna could be called Chicken of the Sea, it only stood to reason that chicken could be called...

Last November, I picked up my turkey from Russ and Laurie at CG Ranch in Benton City.  It was really cold that darkening afternoon.  Later t...

Although only two vegetable vendors were to be found at today's Pasco Farmer's Market, luscious spring onions , radishes , asparagu...