Category Archives: Food
Posted on 26-Aug-2008
While making room in the freezer for this year's batch of tomato sauce, I came upon several containers of same from previous years. What to do? Make soup!
It wasn't until Simon made the homemade variety that I ever dared to touch tomato soup —after a childhood (and adulthood) of making ...
Posted on 17-Aug-2008
The tomatoes came later than usual this year(1), with the peak happening starting last week, and probably not lasting for much longer. Less heat this season, I think, especially since the beefsteak-type Big Rainbows(2) have yet to get beyond the green stage.
Nonetheless, we still have plenty of tomatoes to keep ...
Posted on 15-Jul-2008
Following the shrimp salad, this appears to be second in an inadvertent series of seafood concoctions to serve on bread. Not on purpose, not really. But faced with a large filet of fresh salmon, and a desire to try making something at home with raw fish... You get the picture. ...
Posted on 05-Jul-2008
Sandwich fillings and creamy salads seem to suffer from ennui, becoming almost annoyingly boring with tired combinations of ingredients —at least in most cafés and grocery stores. One thing I enjoy about traveling is other countries' (or regions') takes on such commonly eaten items. In the UK, for instance, they ...
Posted on 23-Jun-2008
Unagi kamameshi, unagi donburi, una-don, una-jyu: It goes by many names, and remains one of my favorite Japanese dishes. Obachan's articles on unagi donburi and unagi mabushi, became catalysts for figuring out how to make them on my own. So I came up with two recipes. One which emulates the ...
Posted on 08-Jun-2008
Appropriate uses for dulce de leche: Thinly spread on crêpes. Thickly spread to sandwich two butter cookies. A generous dollop in coffee. Over fruit (bananas, mangoes), sprinkled with chopped peanuts. On and in ice cream, of course.
Inappropriate uses for dulce de leche: Spackling compound (too sticky). A treat for your ...
Posted on 21-May-2008
Mediocre restaurants are unavoidable. But some of the baddies, ah, how they stick in my mind. Some of these are favorites for some of my friends. Oh well! To each their own (1).
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Posted on 13-May-2008
Sonya has wondered several times about creating a database of recipes that our friends use on a regular basis. For good reason, too: It's a fine idea to see what constitutes day to day eating in other households! Although it's more like dishes we prepare vaguely periodically, since some ingredients ...
Posted on 04-May-2008
I love eating with my hands. Considering my hand-washing compulsion, it's ironic yet compatible. Combine that with spicy food, and Ethiopian cuisine can winningly satisfy me. Some standbys and favorites:
Injera, a teff based flatbread that's sour, spongey and soft.
A good collection of vegetarian dishes, such as kik alicha (yellow split ...
Posted on 21-Apr-2008
Here's an example of my being a food mutant: I don't like pizza. To clarify: I don't like deep dish pizzas, which are far too soggy. Thin crusts tend to change my mind. I don't like tomato sauces —oh, I love tomatoes, sauces and tomato sauces, but on pizzas the ...
