Here, we’re always planning for the seasons ahead. Right now, our minds are on the deep freeze of winter and the promise of a half a beef arriving later this fall. But before we can welcome that new abundance, we need to make room for it!

If your freezer is anything like mine, it’s a treasure trove of forgotten ingredients—a lone bag of shrimp from a summer sale, a few links of sausage tucked behind the peas, and containers of broth saved from a previous roast chicken. This isn't just clutter; it's the foundation for a fantastic, from-scratch meal.

If you’ve ever cooked with cast iron, you know there’s something special about it. A well-seasoned skillet doesn’t just fry an egg—it tells a story. Every meal adds a little more character, a little more history. But to keep cast iron in good shape, seasoning is a must. And while you can always rub in some oil, I’ve found that making a simple seasoning balm is not only convenient but also a fun, practical project.