This April’s kitchen

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From scratch cooking ups happen in this kitchen – consciously and gingerly – whether or no it’s February, March, April. ‘From scratch’ strikes one as down to earth, healthy, this is the (only way) to do the self-sufficient-kitchen-cooking-living-it-thing … a lost art … more often than not drifting towards ‘I’m a bit better than the person next door’- thoughts…

… oops, be careful, because the person next door might be closer than you think … my husband (a side by side companion in the kitchen) buys tarragon from the store while I take a walk in the garden and pick some leaves from the scraggly growing herb; a recipe calls for tahini, he writes the (missing) ingredient on the blackboard shopping list while I open a cupboard promising sesame seeds and olive oil; he lingers and browses the array of condiment bottles found on the shelves in the food stores while I linger and browse through cook books and make up-to-scratch bottles of pure goodness condiments…

… alas, both he and I know – that life is more than from scratch or not from scratch, about this way or that way … both and is good! And allows me to enjoy both his cooking and my from-scratchings.

… my mouth watered … my hands itched …  so, whether or no, this April brought forth Adam’s Cafe’s North African Pickles, Nonna’s plum and Cognac mostarda, Marmellata di mele cotogne …  while my husband shook his head.

Dear reader, do you have any favorite from scratch foods to share? Or do you rely on the “both and” way of life in the kitchen?

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