Believe me or don’t, I don’t make a lot of desserts. We “shouldn’t” eat them; we don’t “need” them. Eventually, though, I’ll stay up too late, meditating on something sweet. Then I’ll eat too much junk (although there’s not very much of that around here anymore) because no small serving of something sensational has appeared… Continue reading A dearth of dessert can lead to overdoing it on sugar; apple raspberry crisp
I enjoy preserving Stoic’s garden bounty (along with that of the Lynn St. Clair Orchard in Taylorsville) because it makes me feel like a good steward and because — of everything going on in my life — it’s the only process with a beginning, middle and end. I can actually see what I’ve accomplished, usually… Continue reading Why I can (and freeze and pickle)
For as long as beans have been in my life, I’ve eaten bean salad. My mother made it with canned beans and bottled Italian dressing. Stoic’s mother made a big batch once when she and his father were leaving town on a trip, and Stoic ended up ice skating on bean salad after he dropped… Continue reading Best bean salad ever — sweet corn’s the secret
You could take away any of my many subscriptions before I’d let you touch my contract with The New Yorker. I pay a lot of money so they can deliver the world to my mailbox most weeks of the year. This is unlike our local newspaper whose mission, evidently, is to spotlight one overweight old… Continue reading Out of breath, hungry and Spring Pesto Dip
People who sew will tell you the finished garment depends on how good a job you do cutting out your fabric. This person who cooks will tell you the way you eat depends on how well you shop. Have boneless skinless chicken thighs and snow pea pods in the freezer or fridge for this easy… Continue reading Fast food, no, REALLY fast!
When I read a food article like Helen Rosner’s “The Female Chef Making Japan’s Most Elaborate Cuisine Her Own,” (from which I swiped “sensory strobe light”), I think I’m not trying hard enough. Very few exotic ingredients, so little “plating,” so much grabbing and going. But then I realize we’re lucky enough to eat really… Continue reading “Sensory strobe light” from a simple soup
I’ve been doing a little wine reading lately, and a word that keeps popping up is “brilliant.” It doesn’t relate to intellect but to surprise and fortuitousness and spark, to something that is just immediately right on the taste buds. That would be this Quiche from the December (and final) issue of Cooking Light magazine.… Continue reading A brilliant quiche