I went back to work half-time at the end of May (with a 6 to 8 hour weekly commute) and did not foresee this benefit: Stoic the Vast has vastly expanded his cooking repertoire. He’s baked a toothsome whole wheat-oat bread for years and, likewise, always been in charge of fluffy omelets with sautéed peppers… Continue reading Two cooks are not too many; curried chicken and cauliflower
OK, the good thing is: We get Mother’s and Father’s Day over within a few weeks of each other. Then I can revert to standard grump mode, as opposed to raging about the nonexistent parenting in my long-ago past. Even I realize this last hurts me as opposed to anyone else, especially those no longer… Continue reading And now, Father’s Day. Also, best fruit salad ever. With no added sugar!
Occasionally, I’m reminded of our narrow taste palette. Making and cooking with harissa, a hot pepper paste from North Africa and the Mediterranean, was one of those times. Even before adding the lemon juice, olive oil and garlic, it smelled like nothing I could identify, except the overtones of anise. I needed only a wee… Continue reading Easter dinner, harissa roasted carrots