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Birdsong Ridge Farm, LLC

April 13, 2021

We are now a small NPIP certified farm specializing in Guinea fowl and pastured eggs.
Keet season is upon us! Day old keets will be available at the end of April- Contact us for more information!

Where Chickens Ride Pigs

May 16, 2019


That First Time I Made Spring Rolls…

January 30, 2017
Yes, I see the drips on the plate.  Those are from me shoving them in my face!

The hardest part about making spring rolls, in Tennessee, is finding the ingredients. I found rice paper, but I wanted CHOICES. These were made with a small diameter paper. I wanted larger ones so I could jump that learning curve, but not this time!  Amazon helps me greatly, but Wowza! I miss having every ethnic grocery store possible within 10 miles. Nevertheless, I pushed forward and made yummy Spring rolls!

The rice paper wasn’t my biggest concern- it was the fish sauce! I do not like peanut sauce, I don’t really LIKE peanuts, so I always do the fish sauce and spice it up with chili paste – the ubiquitous Asian condiment. Friends, the fish sauce for dipping is EASY!  Squeeze a few limes, make a simple syrup add fish sauce concentrate and cool it down in the fridge! Boom! I’m going to put this on everything now that I have the power! (“I’m looking at you tofu salad grain bowl!)

I made “no meat” rolls.  I would say vegetarian, but the fish sauce is made from FISH, so there’s that. These tasted GREAT!  Simple rice paper filled with a variety of rice vermicelli, fresh mint, basil, parsley, cilantro, julienned carrots, cucumber batonettes,  fried tofu, avocado, lettuce, and red bell pepper. The fish sauce is lime juice, fresh peppers (Thai or Serrano) Japanese rice vinegar, Thai chili sauce, water, and fish sauce concentrate. Salty, sweet, spicy deliciousness! Oh so very addicting!

Much like picking berries, I can eat spring rolls faster than I can produce them!
Ah, a Chef’s nightmare- none to share! #sorrynotsorry

Tamale is Another Day

January 24, 2017

Tamales are not easy or fast when they are made “from scratch.” Seriously, are you really going to eat a frozen tamale? Aw heck NAW! These are no pork, mostly vegetarian, some have chicken in them, tamales. All sauces are house made, the chicken was left over from dinner the night before- and it had a lovely happy chicken life they tell me.  Friends, I am open to all foods- except beef and lamb and goat and usually pigs. Sigh. It’s complicated. Tamales are complicated and take several steps. But they are worth it.


Tamales are all about the mise.


Soak the husks


Soak the dried chilies


prepare the mushrooms for the veggie tamales


Salsa Verde- oh my! MORE PLEASE!


Thawing veg broth, salsa verde, chilies, and mushroom fillings


Filling Mise


Red tamale, with chicken


Veggie tamale, bliss!

It’s “National I LOVE Honey” Day!

December 18, 2016

I honor of this day I want to remind you of my post on butter AND honey! I love “Angel’s Baklava” recipe. It is easy, fun and delicious. It’s a quiet thoughtful recipe, it takes time. But if you take this to any party or offer it as part of your Christmas cookie boxes, expect calls for more- and the recipe.

Meditation with butter


Perfect Pizza Crust

December 11, 2016


Thin, crispy and no “floppage.”

When Yoga and Gardening Meet

November 26, 2016



Carrots I harvested this fall. Is Mother Nature trying to tell me something?


Falling into a Routine

November 24, 2016


This is what autumn looks like.

We are settling in nicely here. The process of tearing up and cleaning up continued through the summer.  Packing, moving and unpacking feels endless- but I see the end coming soon. I admit while it is overwhelming at times I am quite happy with everything finding it’s new place here. I have also had some new experiences:

I’ve been gardening this fall, it’s been months since I have purchased a clamshell of baby greens!


Heirloom greens and arugula patch.


Olive oil, lemon and shaved parm are all they need.

The landscape is quite different…


Houston’s amazing skyline

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Birdsong Ridge- Westmoreland, TN

And the kitchen is amazing! I’ve had a couple small gatherings with friends and tried a few new recipes.


Vegetarian Chili


Pan de Muertos


Fire in the Cowboy Cauldron

There’s so much more to tell you, but for now… there’s bread to make!


Thanksgiving rolls.


Houston to the Tennessee Mountains

June 5, 2016

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Gracie is loving the large property that allows her to be off leash most of the time.

I keep telling myself I don’t live “out in the middle of nowhere,” but I really do. It’s well over an hour to the closest Whole Foods Market, and at least 30 minutes to the closest grocery store. My dear friend in Nashville who once lived an hour away from “town” cautioned, “don’t forget the wine, and buy more than you think you need.” These country roads do not allow for a quick “beer run.” She speaks the truth, the only street light within miles of here is the one I had installed by my driveway. This place is dark.

The other side of the silence and the beauty of that darkness is connection with self.
We sold the yoga studio and Houston had become too much (too busy, too built-up, too loud, too dangerous) I just didn’t want to go back there. We considered the Texas Hill Country, but nothing really worked out like it needed to. I was born and had my early childhood in Tennessee, I have dear friends here,  so we came here. And it is pretty amazing right now. (winter will be an adventure, I’ve not lived with snow “for real”)

We are not all here yet, but soon we will be. There’s a new kitchen, new local ingredient sources and a new attitude!  You’ll see it all here, as I have a blast making it happen in the country.

In a couple weeks I will tell you more. For now, we remodel and bring all the dogs from Texas. I can not wait for George to see the fetch possibilities our new home presents!
And I can not wait to cook! See you soon!


Rendering Lard is Easy

November 30, 2015

lard on a spoon

I rendered lard a few days ago. It was my first try and it was easy. Not fast, but easy. It must be done slowly as not to brown the pork fat until the very end when all the fat has been melted out. It is recommended the process take place in a low crock pot. But you can’t really turn it on and leave it. You need to hover and stir. As the fat melts out you also need to ladle the lard out of the crock to cool while the fat continues to “render.” It is a simmering thing. If you have patience and go slowly you will get beautiful odorless lard that is white as snow.


I used this amazing pastured, organic, non-GMO happy as a pig- pork fat. Tendergrass farms is an amazing company. They’re not paying for this post, I bought this fat from them. I understand they have some amazing bacon too. I have not tried it, but I know the customer service over there is professional, kind and accommodating.  I read several articles on the web about rendering lard, the one I went back to again and again was here.


I froze my lard in these plastic containers. when I need some I can chip it off and put the remainder in a Ziploc bag. Lard is very slippery, freezing in small sizes is a good idea, but freezing into a sheet  and then cutting it into small sizes is not easy. Or clean. Or worth the trouble. I think these sizes will do just fine! This lard rendering is all about making tamales. I can not wait to mix masa with this!

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