Cooking with Ohio wine...did you know you can make "Dijon" style mustard with locally grown ingredients? What would we call that version?

Follow my daily Twitter on 30 pounds of cabbage fermenting away in the basement. On FunMitKraut, there's a lot you don't know about kraut!

Waiting for a bottle of OH ice wine from Grand River Cellars in Madison to arrive making ice wine cookies and an ice wine Zabaglione.

Made Dijon mustard with Chardonnay from Valley Vineyard near Cincy which has mellowed over 2 days to perfection! Ready to use it on pork!

Getting ready to head down to Cleveland's Westside Market to Urban Herbs...cupboard is looking thin. Lavendar and dry mustard on the list.

1C sugar + 3T lavender=lavender sugar! Next week, it goes into a recipe for Ice Wine & Lavender Cookies. Taste them at the Fab Food Show!

This is the day that the Lord has made and I'm planning on enjoying it! Outdoor cooking and some leave raking in the company of chickens.

There is nothing more I need to know about Jersey cattle other than how can I legally keep one in my backyard?

Fabulous Food Show approaches this weekend...awesome pumpkin recipe on the schedule and 2 more TBA to set a local table for Thanksgiving.

Just made an awesome Dijon mustard using Chardonnay from Valley Vineyard...love it when even my condiments have local ingredients!

Snitched some apples from a MI orchard this weekend. I don't make a habit of eating out of state (especially MI), but these are pretty good.

Just made up a scallion pesto with sunflower seeds. Wow! Spring scallions (in season) do not have this kind of punch. Got a heavy duty mint?

Getting my act together for the Fabulous Food Show tomorrow! First show at 1:30 with local ingredients, another at 4 with OH winemakers.

With the Fabulous Food Show under my belt, on to putting the wraps on my next book...lots of details to sort out but I see the light...

Today, I'm writing about the perfect pie crust. I do believe I have that recipe down to a science. Look out pumpkins! mariloususzko.com

FunMitKraut has twittered away. 30 pounds cabbage + 60 days sweet fermentation =17 quarts of amazing kraut. All is right with the world.

Join me for my next kitchen adventure...MakinBakon on twitter. This goes from curing to smoking @ 13 days. Can you smell it already?

Getting ready to think about my thanksgiving turkey. The bird arrives at 2:30PM tomorrow from Tea Hills Poultry, Loudenville.

2 gallons buttermilk+salt+other good stuff= brine for a 24# beast from Tea Hills. Put in a cooler on the back deck...with a big rock on top!

One bird in the oven, one for the deep fryer, and a duck on the Big Green Egg! Bring Thanksgiving on! Have a happy one yourself!