I’m making lunch for a couple good friends. Nothing too spicy for Mary and I know Barbara loves pasta. Sometimes I plan these things when I wake in the middle of the night. (The danger here is it makes me hungry and I have to creep down the stairs for a snack.) Dad gave me a stove top smoker years ago and he loved smoking salmon. I’ve been craving it, and this was the perfect opportunity to pull it out.
A few months ago I saw an article in Fine Cooking and thought…my granddaughter would LOVE this! She loves and knows everything about dinosaurs, and one of the attractions is all the skeletons she sees at the Natural History Museum in LA. So, to use a whole fish and see the skeleton would be a hit, I knew. And she likes fish–in the little aquarium in her room and on her dinner plate.
After a decadent holiday like Thanksgiving I just need some simple and “clean” soup. Not that I don’t love the holiday and butter and cream. I adore butter and cream! Checking out the reserves in the refrigerator I discovered 4 beets remaining from the CSA box. They were a bit weathered, but still perfectly firm and good. A couple carrots and a wedge of cabbage secured the deal…Borsch!
One of the summer jobs that was available when I was a teenager was “walking beans.” Now you may not know what that is, but it involved a bunch of kids with hats and hoes sent out into the soybean fields to eliminate weeds. It was hot work and much to be grumbled about. I didn’t go out with the crews, as my Dad thought my sister and I could work in our own fields. These were
It all started the day I was picking up my CSA box at the Farm. I was standing in line eagerly awaiting my box. Just in front of me, a woman was clasping several tomatoes and a bundle or two of curly leaf kale. I stared at the bunch of kale, thinking, “I sure hope I don’t get a lot of kale in my box, like I did last time.” ~which I did. I had to ask her, ” What does one do with all that kale? “
Crunchy Falafels with Tahini Dip
It all started with a trip to Mineral Point, Wisconsin to go gallery hopping and lunch at Brewery Creek Restaurant. My friend Lu was raving about the walnut burgers. Being a walnut fan I tried the Greek version, which was delicious. She is determined to make walnut burgers at home and we have been e-mailing back and forth on several versions on
I have been getting CSA boxes for the last few weeks. I am so impressed with the ‘farm to table’ vegetables. The fact that they are organically grown gives me peace of mind that I am feeding my family the very best. I only wish I had enough space to grow them myself. Since I have been receiving the produce, I have felt an increase in energy (which is a necessity when you have small children) as well as discovering that the taste of the vegetables is quite different than what you find on grocery store shelves.
The world of food is truly an amazing place. Just when you think you pretty much know what’s going on…a new food pops up on the horizon Freekeh???? Have you ever heard of it? I was ordering some grains and rice for the shop and the sales woman, Fran, was eager to tell me of this “new” grain they were offering. Freekeh. She repeated the name several times.
Boy, if you whine enough…publicly helps, perhaps, on this blog…look what happens! A box of lemons arrive on my doorstep. Well, I thought they were lemons. Big juicy lemons for lemon curd, lemon pie, lemonade…When I talked to Priscilla to thank her for the wonderful lemons from their tree she told me the little round one was not a lemon at all, but a sweet lime.
I was intrigued with the notion of Bunny Chow ever since I discovered it in the premier issue of Afar magazine a couple years ago. First the name catches your attention and then the description. How could South African street
In my never ending quest for flatbreads around the world I have found scallion pancakes. The perfect quick bread to round out any meal, even some good old American Bean Soup…just the thing for our blizzard of 2011! I’m always intrigued with the various methods of creating flaky pastries in different cultures. The puff pastry of France
