DECOLONIZED FRIENDSGIVING
by Athena + me
with recipes from the Sioux Chef
venison stew with hominy and wild mushrooms
pine oil
shallot, two regrown leeks
wild mendocino mushrooms (chanterelle, masutake, porcini)
corn stock
hominy
nm chilies
molasses vinegar
2 sprigs sage
pinch juniper
maple sugar
venison
tip: honestly the stew was my favorite but it tasted even better without the venison
three sisters mash
shallot, onion
grey zucchini
rancho gordo scarlet runner beans
sweet corn kernels
hominy
maple sugar
mint
sage
liquid smoke
juniper roasted duck
duck
crushed juniper salt
sage
rosehips honey sage sauce
pate
duck fat
shallot
more sage
liver
pinch maple sugar
molasses vinegar
elk tamales with wojape
masa dough
onion
ground elk
sage
blueberries
maple sugar
sumac
sweet corn and nm/hatch pepper jelly glaze
donut base from here
sweet corn
hatch chili
nm chili
pectin
sugar
firepit
so many pieces of wet logs and plywood
so many crumbled balls of kindling
light it all at once
*elmo gif*
also ft
wild rice cakes from Chee
mushrooms from J&J
butternut squash from Em
chinatown duck from J&Jr
rabbit from Anna
bison meatballs and persimmon salad from Adela&Kenny via Wahpepah's Kitchen
...and Chee's trusty pie iron.
thankful for friends who indulge my food projects
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