Living far from a grocery store forces us to be creative but simple, and we use the word “recipe” pretty loosely. This means we work in scoops and dashes and measure mostly by taste working with whatever is on hand from the garden or the animals. Anything with more then 10 ingredients is usually too fussy for our culinary sensibilities. Maybe we’re biased, but food tastes best without much modification when the basic ingredients are fresh, when the animals that produced them are happy, and when we had a stake in our meal every step of the way.

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