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As a child, Jeni fell in love with the Little House on the Prairie books, mostly because of all the wonderful things that were made at home from the simplest ingredients. Most weekends, Jeni can be found in her kitchen creating the basics for future meals. Culturing cheese and yogurt, breaking down larger cuts of meat into usable portions or for future grinding, fermenting cabbage, preserving fruits and veggies or dehydrating snacks of any variety keep her busy pretty much all weekend. When not involved in culinary pursuits, she enjoys knitting, crocheting, spinning and sewing as hobbies.

3 Responses

  1. Ida
    Ida at | | Reply

    I confess: I was born, raised, and continue to be a Miracle Whip girl. But there are times when it pretty much has to be mayo. And you’re right: you can’t beat homemade.

  2. Valerae
    Valerae at | | Reply

    Thanks for that link..I’ve been wanting to make my own mayo but haven’t gotten around to it yet. I don’t have an immersion blender, but I think I can use the same method I use on my emulsified balsamic dressing. I’ll whisk all of the ingredients except the oil, then slowly drizzle the oil in while continuing to whisk.

    I made BLT’s the other night with bread from Rock Hill, bacon from Stillwater, lettuce and tomato from my CSA…local blt! Except for the mayo. :-( And even if the mayo I make isn’t from local ingredients, at least it’s homemade instead of store-bought. Next step – making my own dijon. Ha!

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