Garlic scapes, salt, lemon and butter. Ready to roast.

This entry isn’t a recipe, but a story.  A story of a chicken.  A chicken from Kany Farm in Bulls Gap, TN.  If you happen to live close enough to the area do get one of these delectable birds, you consider yourself damn lucky.  The bucolic location of this farm alone is enough to make you swoon but the pure pasture raised REAL chicken taste of Mike’s chickens will have you hooked in no time. (He’s at the Jonesborough Farmer’s Market on Saturdays)

I like to roast a chicken on Sunday and this is why.

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If you aren’t on top of your game, cherry season will pass you by with the blink of an eye (pesky birds).  That’s why I decided to double my pleasure this week with  Toasted Coconut and Cherry Ice Cream and Sour Cherry Crisp.  I am a big fan of jammin’ but this year, I enjoy cherries fresh.

Sweet cherries. Ripe for ice cream.

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This is a picture of Fried Green Tomatoes and Zucchini with Basil Mayonnaise.

And this is a totally unrelated picture of my new kitten, Tina (named after my idol Tina Turner).

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Everything I love about Spring in a bowl.

There are few things that bother me more than the phrase “it is what it is” and self-checkout registers at the grocery store.  One of those things is people that say they don’t like anchovies.  I think these people grew up equating anchovies with the gross pizza their Sicilian uncles ordered during the Super Bowl.  I think these people have certainly grown past eating pizza with JUST CHEESE.  They might even be quite adventurous eaters now.  I also think most of these people have never tried an anchovy as an adult.  And I know all this to be true because until my late 20’s, I was one of these sad, anchovy-less people.

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