Proud to be an American–Just Not Today

by Anne Maxfield on January 30, 2017

Accidental Locavore American FlagNo, this isn’t about food, it’s about being an American.

Sometimes you just don’t feel like eating. Even the Accidental Locavore.

Yeah, it’s easy to say #notmypresident.

I didn’t vote for him.

I woke up on November 9th crying and afraid.

Am still afraid.

Maybe more afraid.

A friend who voted for and supports him says, “give him some time to get something done before you complain about him.”

As my mother would say “done and dusted.”

I watched the news last night and saw the demonstrations at JFK.

Muslims were prevented from entering the United States.

Accidental Locavore Not American HandsThe same United States that ALL our ancestors* entered from another country. As immigrants and/or refugees.

May have been a while ago. Mine were persecuted for their religion and came over with the Pilgrims.

Then they got kicked out of Plymouth.

The same United States that our president’s family—grandfather, mother, wives (1 & 3) entered as immigrants, a little more recently than my family—just saying.

And, just saying, I bet there’s an immigrant or two, gosh maybe even a Muslim, employed by Trump somewhere in the organization. Maybe even an ex-wife.

What are we as a country going to get from this?

None of the 9/11 hijackers were from any of the countries on the banned list.

Oh, and BTW, approximately 11,000 more people in the US were killed by guns than terrorists.

See guns being banned?

But this piece is getting away from me.

I went to dinner last night (getting back to the food part) sad and disgusted.

Not wanting to be associated with this pussy-grabbing POTUS.

Not wanting the rest of the world (most of whom don’t know me) to think that I’m that kind of American.

Or maybe any kind of American (bonjour France?).
Certainly not the ones says they’re making America great again.

Not my idea of greatness. Yours?


*Except for Native Americans




Recipe for Chive Blossom Vinegar

by Anne Maxfield on June 14, 2012

Accidental Locavore Chive Blossoms

Cruising the Internet the other day, the Accidental Locavore came across a discussion about chive blossom vinegar. Like tarragon or other flavored vinegars, it’s super-easy to make and will give a lovely, fresh taste to salads.  Added bonus: it’s really beautiful, isn’t it? I probably went overboard and beheaded all my chives, but you can do it with only a handful of blossoms. I recycled this bottle (and pushed the blossoms through with a chopstick), you can use any jar or bottle, just run it through a hot dishwasher to sterilize it.Accidental Locavore Chive Blossom Vinegar

  • 1 cup chive blossoms
  • Enough white wine vinegar to fill your container

Put the chive blossoms in a clean bottle or jar. In a medium saucepan, heat the vinegar to a simmer. Pour the vinegar over the blossoms (you may want to use a funnel). Cover and let sit for a week to let the flavors develop. Serve and enjoy!
To make tarragon vinegar, do the same thing with a big sprig of tarragon and cider vinegar. It’s great with chicken or in place of the lemon in mayonnaise.