"Who cooks for you?!"
That's what the barred owl says.
There's one that's been hanging around honey hill lately, hooting out practical questions and watching for prey. From the third floor, I get to share the same vantage point, an owl's eye view you could say, and witness the patience required for this glorious creature's food acquisition procedures.
Lucky for you, with a click of a button you can answer that call for yourself. Mice is not on the menu though, sorry to disappoint.
It's an exam week for me so I had to practice all the restraint I could muster not to spend all day yesterday in the kitchen testing out recipes. Instead, I devoted a good chunk drawing metabolic pathways on my white board. That said, the menu is a bit simple this week but the following week we'll be flush with bone broth again, and some other fun foods to keep your bellies entertained and nourished.
Grain-free porridge with chicken is our consolation prize---it's a new one and offers a square, fiber/protein rich start, not just for those who abstain from the grain. I'll be cooking that chicken low and slow on Monday with plenty to whip up some sloppy squirrel, a comfort dish with foraged flair. Dare I mention the hemlock honey? It will be gone as quickly as it came. Act fast to secure a dollop of this honey infused with green shoots of Tsuga canadensis.
Carly lives and eats from a hilltop in Cummington, Massachsuetts and part time in Schenectady, NY.