Wendy's Food Blog

The current version still has a few items I need to update, but the final/improved version will be uploaded soon! I also need to move wendysfoodblog.com from where it is currently hosted before I FINALLY, more than two years later, get around to marketing this cookbook.THEN I will write one based on the recipes I created for the cooking demos I presented at Wakefield Farmers Market. Wish me luck! :)

Clam chowder in the making. Waiting for the potatoes to cook before adding the half and half and clams. FUNNY STORY! A few times ago, I forgot to add the clams when adding the half and half once the potatoes were cooked. Steve never noticed. I did not at first, either, except that I was wondering why there was not as much chowder as usual. THEN I notice the clams sitting in the fridge... The good news is that, because I use clam broth that I save from cooking steamed clams instead of the veggie broth the recipe I start with calls for, it is still awesome without the clams.
AND, the added celery and carrots are a win, if not traditional. :)

My Steve wanted bigger English muffins. I think these will do. 😀 I was leary of how these would come out because the dough was so sticky and difficult to manage that I just pressed it out by hand and cut it into pieces. Surprise! Thanks, The Pantry Mama!

Busy weekend cooking for a modest-sized crowd (guest artisans and staff/volunteers) for our Indigenous Peoples' Day celebration at the Mt. Kearsarge Indian Museum. I made the stock and "picked the chicken" for the chicken soup and made the dough for the sourdough chocolate cookies on Saturday. I made the rest today, including the rice to be added upon reheating to the chicken soup. Pictured: chicken and (when added) rice soup, vegetarian lentil soup, cornbread, chocolate cookies, and, from our MKIM cookbook, Pueblo Pecan Crescents. So nice to have a crowd to cook for!

I am just loving making all things sourdough. Although I have been working with sourdough since March of 2020, (along with all the others who ran into bread and yeast shortages in the beginning of Covid times) coming across The Pantry Mama has enabled me to up my game. She offers great tips for sourdough baking in general and all kinds of recipes using sourdough, including a plethora using LOTS of discard and no additional flour! Just awesome. The link to the recipe I used for this bread is in the first comment. From there, take a look around the site - lots to see and learn!