A mix of lemons and shallots broken down over a few days with sugar and salt. The mix gets mellowed out. You can then mince the lemons up and use them as a flavoring agent.

Basil, Parmesan and Ricotta Ravioli with a chunky red sauce.

I used some local ricotta from Wateroak Farms in Bryan, TX. The basil is from my garden.

It has been raining like crazy this summer and the plants are loving it. The oregano is hip-high.

Inspired by Jesse Griffiths’ great chicken on Sunday, I made up some of my own. The key is seasoning the flower. I use paprika, garlic powder, salt and pepper.

Photo by Brad Stufflebeam

I just did a wonderful two day tour of a local Austin farm, Boggy Creek Farm. The event was catered by Jesse Griffiths and Tamara Mayfield of Dai Due. They run a supper club specializing in using only local products. The roast beef sandwich was wonderful as well as the grilled chicken.

While my wife is out of town, I thought I would do what any guy would and sharpen up my pasta dough recipe.

I have a pasta cutter and it only ever seems to get every other cut right. So I mixed my dough twice as longs as I usually do and made sure it was firm. It worked! It cut perfectly.