recipe

This is an ancient Michigan Tech elixir for keeping warm when you have to spend all day outside. You can get everything you need at the local co-op.

1 quart of water
1 rounded tsp cloves
1 rounded tsp peppercorns
1/2 to 1 full stick cinnamon
A fair sized chunk of ginger (about thumb sized)
2 rounded tsp. peppermint
Milk
Maple syrup (REAL maple syrup!) or agave syrup

Batter and fry up 4-5 chicken livers. Set aside to cool a bit. Crumble livers onto a bed of greens. Liberally apply some freshly made Penzey's Italian salad dressing. Toss.

Serves one.

It's mulberry season (at least at my house) and before it's over I want to give you the results of a few experiments we tried recently with mulberries.

The first was fresh mulberry green tea. I took about a teaspoon of fresh mulberries, a teaspoon of green tea, muddled the mulberries in with the tea, and cold brewed it overnight in the fridge.

These are yummy. Ingredients:

2 cups whole spelt flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter straight from the fridge
2/3 cup milk

Directions:

Preheat the oven to 450 degrees.

We just got some popsicle molds for making your own popsicles at home. It's amazing, I've had two popsicles a day since we got them. Here's what we've made so far, all of them have been excellent: