Playing with my food, and other things...

Mon, 31 Dec 2007 13:13:31 GMT

Heidi's New Year's Resolution is to learn how to use the FoodSaver so she can preserve her cat food.

Sat, 08 Dec 2007 11:44:05 GMT

A jar of the olives after about 6 weeks in the brine. I miscounted before – these will be done May 1, not April 1.

Wed, 28 Nov 2007 00:49:14 GMT

What did “BAM!” ever have to do with food anyway?

Fri, 23 Nov 2007 09:17:48 GMT

The Dark Side Of Thanksgiving

The Good News: No serious cuts or burns. We had yams with tons of ginger, jalapenos, and garlic. Exotic. There was sweet and sour German red cabbage. Roasted Brussels sprouts too. A hazelnut dressing to which I also added chestnuts (and got to use my chestnut cutter!). Then, of course, there was the deep-fried turkey that I spent an hour pumping up with a mixture of tangerine juice, Tabasco, and melted butter. T-day itself was a blur – chopping, peeling, slicing, and dicing. Liz spun the Benriner to make a fennel, frissee (found it!), red onion, and apple salad. Her youngest son shucked the oysters, they were fighters, all of ‘em, and we had oysters Rockefeller for a starter. Dessert was an apple/walnut torte with Calvados whipped cream and a bit of cranberry sorbet on the side. I woke up this morning and saw the mess above. I love cooking, but enough is enough.

Fri, 23 Nov 2007 09:11:30 GMT

Sat, 17 Nov 2007 22:57:24 GMT

Come, Mister tally man, tally me banana

Sat, 17 Nov 2007 15:45:39 GMT

In the store this morning, looking for a couple extra turkey legs to deep fry for the boys next Thursday, I looked at a ham and thought “why not?’ Or leg of lamb, pork shoulder, why not? If you can deep fry a turkey, and you have that contraption just sitting around all year, whu not fire it up and try some other meats?