Simple bites for the morning or midnight, as a main dish or snack, inspired by our farm, cows, and of course their milk. 


homemade curry powder

4 T turmeric 

3 T cumin

2 T coriander 

2 T cardamon 

1 T brown mustard seeds

1 T crushed red pepper flakes

2 tsp salt  

1 tsp cinnamon 


spice ratio for one batch of soup

2 tsp turmeric 

1 1/2 tsp cumin

1 tsp coriander 

1 tsp cardamon 

1/2 tsp brown mustard seeds

1/2 tsp crushed red pepper flakes

dash of salt, then salt to taste 

dash cinnamon 

1 onion diced

3 cloves garlic minced

1 inch ginger peeled and minced 

2-3 serrano pepper diced


2 T of homemade curry powder or refer to ratio-ed spices

1 T garam masala 


1/4 cup vinegar or vodka 

1/4 cup butter


3-4 cups squash {medium squash} peeled and diced into 1/2” cubes 

1 cup lentils 

2 cups buttermilk 

2 cups water  


prepare and set aside the onion, garlic, ginger, serrano peppers, and squash

mix up homemade curry powder or spices

toss onions into pot to dry cook for about 5 minutes on medium high

add the garlic, ginger, and peppers and cook till the onions just begin to brown, 3 minutes 

add squash and sprinkle in spices

allow to cook for 2 minutes 

stir in the vinegar/vodka to release stuck on spices

add the butter turning the heat down to medium

let the squash soften while the alcohol cooks off, about 5 minutes {a little water may be needed to avoid too much sticking}

stir in the buttermilk, lentils and water

let it all come to a boil before you set the temp to low 

cover to cook for at least an hour 

like most curries, this dish is best made a day in advance, allowing time for the spices to marry

serve hot with naan or any fresh bread



1 quart milk

1 cup brown sugar 

1/2 tsp baking soda 

1 T vanilla extract


pour milk and brown sugar into a heavy saucepan

bring to a boil stirring often

reduce heat to low, keeping at just a slow simmer 

mix in baking soda

cook uncovered for 2 hours, stirring occasionally {do not incorporate foam}

once the mixture has reduced to about a cup and sports a deep tone it is done 

stir in vanilla then remove from heat

strain through a cheesecloth and/or a fine mesh strainer

allow it to cool to room temperature then refrigerate

enjoy for the next month in your coffee, over ice cream, or simply on a spoon…



3/4 cup buttermilk 

1 cup fresh or frozen berries

1/2 frozen peeled banana (if fresh add ice) 

1 tsp cinnamon 

1 tsp turmeric


mix all ingredients in blender or using immersion blender till incorporated 

sip and feel the magic



1/2 cup buttermilk 

1/3 yogurt 

1-2 garlic cloves minced 

1 T lemon juice 

1 T dijon mustard

2 T radish leaves chopped

1 tsp mint chopped 

salt and pepper to taste

mix all ingredients into a glass jar with a lid 

lid the jar to give it a good shake 

enjoy atop any salad or as a dip for fresh bread 

keep in your fridge for one week