Food for the Ages

12/24/2025

Wishing you and yours a very Merry Christmas and a very healthy and Happy New Year!

12/21/2025

Making sausage rolls à la Darren McGready with juniper berries, garlic and onions

11/27/2025

A simple dinner idea. Happy Thanksgiving to all!

This year we will have fewer people at the table so Peers' Baked Chicken Dinner is tasty, simple food we all can be thankful for.

08/17/2025

It’s Early Jersey Wakefield season! So bring on the stuffed cabbage. It’s got a lovely, conical shape and is ready to harvest after 60 to 75 days from seed

08/13/2025

My mother-in-law gave me some quail eggs and I made Galton Blackiston’s Scotch Quail Eggs with Tomato Dipping Sauce. Wowza! These were delicious! Recipe coming soon to foodfortheages.com

07/13/2025

We entered the San Miguel Basin Fair Dessert Contest this evening and won a reserve champion ribbon for our Quark cheesecake, a surprise considering the impressive baking skills of the people in the Norwood community. The event was fun, the crowd enthusiastic and it brought the community together to indulge in dessert.

05/11/2025

Happy Mother’s Day to all of you who have helped to raise and nurture a child, be you friend, aunt, uncle, parent, grand parent, teacher, coach or community member.

05/10/2025

Chelly, the dog, eyeing the baked rice pudding with stewed apples. And there is another recipe for baked custard at the link as well.
https://foodfortheages.com/how-to-avoid-souffle-disaster-make-rice-pudding-or-custard/

04/20/2025

Getting ready to make Dandelion Wine from a Connecticut recipe, circa 1677, brought by an emigre from England. Recipe comes from the book Folk Wine, Cordials and Brandies by M. A. Jagendorf. The only thing missing from the basket below is sugar, water and yeast.

03/19/2025

Finally, a delicious Root Veggie Cottage Pie to really enjoy.
https://foodfortheages.com/veggie-cottage-pie-crafting-an-old-favorite-with-new-roots/

03/07/2025

It's Lent and there are still multiple colossal squashes on the floor from last fall's harvest. Since we are meat-free today, squash can fill in as a delicious substitute. https://foodfortheages.com/colossal-squash-how-to-roast-the-most-of-it/

01/22/2025

Soup takes the deep chill away. Ciorbă de Perișoare, a Romanian meatball soup made with borș (fermented wheat Bran and corn meal) and beef stock, is sour and rich. Recipe coming to Food for the Ages this week.