COOK · GROW · TRY SOMETHING
The Kitchen
Good food, backyard ingredients, and a little trial and error. This is my Oklahoma kitchen notebook: what I’m cooking, what I’m trying, and what I’d do differently next time.
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Find something to cook or try
A little seasonal inspiration
Fall: greens, roots & something warm
Ingredient ideas
- Kale & spinach
- Carrots & beets
- Broccoli & cabbage
Sauté greens, roast a pan of root vegetables, or work a cool-season vegetable into dinner.
OSU Extension highlights cool-season vegetables in Oklahoma fall gardens. What is ready varies with weather, planting dates, and grower.
OSU Extension: Fall Gardening →Find your way into the kitchen
Everyday cooking
A good place to start: homemade hummus from dried chickpeas, with the process and the payoff.
Make the hummusGarden to table
We grew corn in the backyard, shelled it, and tried turning it into popcorn. Here’s how it went.
Follow the popcorn projectThe test kitchen
Cookbook challenges, unexpected combinations, and the occasional questionable idea. Starting with Rum Ham.
See the Rum Ham experimentLatest from the kitchen
Recipes, cooking videos, and experiments as they happen.
I Made Fight Milk from the Official It’s Always Sunny Cookbook (and Used Way Too Much Alcohol)
I made Fight Milk from the official It's Always Sunny in Philadelphia cookbook, then answered the Rum Ham commenters by pouring in an irresponsible amount of
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Making Popcorn from Corn Grown in Our Backyard
We tried growing popcorn from bulk kernels in an Oklahoma backyard garden, then harvested, shelled, and popped it on the stove. It worked, mostly, and taught
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The Blueberry Brie Grilled Cheese Luke Picked Has No Business Working This Well
We tried Nick DiGiovanni’s Blueberry Brie Grilled Cheese from the Knife Drop cookbook with sourdough, blueberry jam, brie, fresh blueberries, and sharp white cheddar.
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The Official Rum Ham Recipe Is Weirdly Reasonable, Which May Be the Least Frank Reynolds Thing About It
I cooked Frank Reynolds’ Rum Ham from the official It’s Always Sunny in Philadelphia cookbook. The glaze was better than expected, though fans may want more
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Homemade Hummus From Dried Chickpeas (Yes, It’s Worth It)
I decided to stop playing around with canned chickpeas and go full commitment mode. We’re talking dried chickpeas. Overnight soak. Boil. Drain. Blend. The whole situation.
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Blackstone New York Strip with Garlic Greens & Rosemary Butter
York strip, seasoned simply with salt and pepper, seared hard on the Blackstone, then finished with butter and fresh rosemary. Served over garlic sautéed greens with
Read the storyFrom seed to supper
The next kitchen project might start in a garden bed. Follow what I’m growing, or explore the seeds and plants currently in the shop.
Heading out instead? Explore Oklahoma food & drink →