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Cindy Fuller
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Jan 01
Getting my Goat
I’ve developed a liking for goat meat over the years. It started with our friend Beverly’s Jamaican curried goat dish. We’ve had it several times when we’ve visited her and her family north of Miami. Since then, I’ve ordered goat in several other restaurants of varying ethnicities. Goat is not easy to find. Most standard …
Permanent link to this article: http://ediblethoughts.com/2017/01/01/getting-my-goat/
Dec 31
Good Riddance!
Judging from the cards and letters I’ve received this holiday season, 2016 was a uniformly bad year. My friend Carolyn said it best: “Goodbye 2016 – You sucked!” Her father died and her husband was diagnosed with leukemia. Another friend lost her husband. One of my longest-term friends was in a bad auto accident and …
Permanent link to this article: http://ediblethoughts.com/2016/12/31/good-riddance/
Dec 26
Christmas at Casa Sammamish
Our Christmases over the years here have evolved into a pattern: Christmas Eve with our friends for food and the white elephant exchange; A quiet Christmas à deux (actually à quatre, including the cats); followed by “Jewish Christmas” dinner with friends. I had the morning and early afternoon to myself, given Julian’s propensity to sleep …
Permanent link to this article: http://ediblethoughts.com/2016/12/26/christmas-at-casa-sammamish/
Dec 26
Rebuilding Bothell
Back in July, downtown Bothell suffered a fire of major proportion on its Main Street. The city rallied to help the businesses displaced by the conflagration cover their losses and find new locations. The surviving downtown businesses hosted a block party, as I reported in this post. Today’s Seattle Times reports on a state grant …
Permanent link to this article: http://ediblethoughts.com/2016/12/26/rebuilding-bothell/
Dec 25
Macaroons et Macarons
This year for the annual Christmas Eve dinner and white elephant extravaganza, I wanted to make something that the maximum number of attendees could eat. The vegetarians weren’t there, but the gluten- and allium-phobes were. Hence, I made macaroons and macarons. Both of these cookies use beaten egg whites as structure and leavening. Macaroons are …
Permanent link to this article: http://ediblethoughts.com/2016/12/25/macaroons-et-macarons/
Dec 22
One Hit, One Miss
I’d thawed some boneless pork loin chops for dinner earlier in the week. We also had leftover sauerkraut and fresh cabbage. These ingredients whispered in my ear: Eastern Europe. Off I went to the cookbooks. I found a recipe for pork chops with mustard and cornichon pan sauce from Pierre Franey’s More 60-Minute Gourmet. I …
Permanent link to this article: http://ediblethoughts.com/2016/12/22/one-hit-one-miss/
Dec 05
Snowflake Freakout
As I said earlier this year, the Seattle area doesn’t do well with snow. Neither do the drivers. This is a source of amusement to my family in the Snow Belt, and a source of frustration to us. The forecast was for snow today. I opted to take the bus to and from work, since …
Permanent link to this article: http://ediblethoughts.com/2016/12/05/snowflake-freakout/
Dec 01
Pinky’s Progress
Some of you will recall that I dislocated the pinky finger on my left hand while we were in France. After I got home, my primary care doc referred me to a hand surgeon. The MRI confirmed the X-ray findings: no fracture. For the last month I’ve been working with a hand therapist at the …
Permanent link to this article: http://ediblethoughts.com/2016/12/01/pinkys-progress/
Nov 30
The Apogee of Applesauce
Along with cranberry orange relish and two loaves of bread, I made applesauce on Thanksgiving. It did not go to our friends’ house. A day or so later Julian asked, “What did you do to this batch of applesauce?” Usually when he asks a question like that about one of my creations, it’s because he …
Permanent link to this article: http://ediblethoughts.com/2016/11/30/the-apogee-of-applesauce/
Nov 26
Feeding Between the Lines, Hot Pot Edition
Last week our crew got together for Chinese hot pot. Our Taiwan-born friend put out an amazing spread of protein and vegetables to cook in communal pots of broth arranged around the one kitchen that can accommodate us all. One pot of broth was allium-free; another was designated for no fish or seafood. (The vegetarians …
Permanent link to this article: http://ediblethoughts.com/2016/11/26/feeding-between-the-lines-hot-pot-edition/
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