Nov 23
As usual, we’re spending Thanksgiving with some of our Friday Night crew. Our host is doing the turkey and some of the trimmings. I offered to make the traditional cranberry-orange relish, plus some bread for the festivities. After some research in the collection, I settled on a challah recipe that had onion rolls as a …
Permanent link to this article: http://ediblethoughts.com/2017/11/23/this-years-thanksgiving-contributions/
Nov 18
I’ve posted several times about the assorted food allergies and intolerances in our regular Friday night crew. By now making adjustments to accommodate our friends has become second nature. However, sometimes a recipe can’t be jiggled for everyone. Then we improvise. The Friday night crew convened last night. Julian offered to make a Peruvian chicken …
Permanent link to this article: http://ediblethoughts.com/2017/11/18/more-feeding-between-the-lines/
Nov 05
I’m not much for baking cookies. If I do bake cookies, it’s brownies or some other bars. I don’t remember the last time I made drop or shaped cookies – until today. I found a recipe for double ginger crackles in my file from Fine Cooking magazine and decided it was time to bake some …
Permanent link to this article: http://ediblethoughts.com/2017/11/05/cookies/
Oct 29
Apparently the Teamosa (see prior post, Yet Another Beverage Boondoggle) has met the fate of the Juicero. Who put up the capital for this product? Obviously nobody who drinks tea.
Permanent link to this article: http://ediblethoughts.com/2017/10/29/another-beverage-boondoggle-bites-the-dust/
Oct 28
Although paella is a party recipe at heart, we have made it for just the two of us. Sometimes it’s just chicken and sausage, other times it’s seafood. Today we were on our usual caffeine run downtown when the question of dinner came up, as it always does. Julian suggested paella, so I did a …
Permanent link to this article: http://ediblethoughts.com/2017/10/28/paella-para-dos/
Oct 21
The Italian basil is history. The shiso plants have gone to flower, as has the Thai basil. The padrón pepper plants are soldiering on, but it won’t be long before they need to meet the compost bin. The peppermint plant is thriving, but the spearmint plant is DOA. The survivors are all waterlogged with the …
Permanent link to this article: http://ediblethoughts.com/2017/10/21/garden-postmortem/
Oct 21
To me, fall hasn’t arrived until locally-grown pears reach grocery stores and fruit stands. Part of the former family orchard consisted of Bartlett pear trees. Two Bartlett trees grew in my grandfather’s front yard, and two Seckel pear trees grew near the old chicken coop on the farm. My grandmother used to can both varieties. …
Permanent link to this article: http://ediblethoughts.com/2017/10/21/oh-pear/
Oct 17
Chicken mole (pronounced mo-lay) is one of our standard weeknight meals. It’s reasonably quick, courtesy of the jarred mole concentrate you can find on the Mexican aisle of well-stocked grocery stores. And it’s quite tasty. In Mexico, moles come in a variety of colors. In the US, the standard mole found in restaurants is mole …
Permanent link to this article: http://ediblethoughts.com/2017/10/17/holy-mole/
Oct 14
Now that fall’s here, many of our dinner vegetables get roasted in the oven. Roasting is easy, and allows you to work on the other parts of the menu without worry. The results are caramelized goodness. This is how we do it. Preheat the oven to 400°. Peel as needed and cut up the vegetables …
Permanent link to this article: http://ediblethoughts.com/2017/10/14/roast-those-veggies/
Oct 07
Season Creep is the phenomenon when you see items associated with a particular holiday or season appear earlier and earlier in the year. For example, the pumpkin spice everything (beer, lattes, etc.) started showing up here at the end of August. The most blatant example of Season Creep is Christmas Creep. Last week I saw …
Permanent link to this article: http://ediblethoughts.com/2017/10/07/season-creep/
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