Two sourdough starters in the fridge need regular tending, so with a bit of this and that in the fridge I decided to bake three items. The sourdough flatbread was first spread with warm, just-caramelized yellow onions, a bit of ham pieces and crumbled cheddar-jack left from one of the protein snacks. Notice the attention … More Sourdough Saturday: Flatbread & Walnut Sticks
Friday night dinner was meant to be leanest ground beef with chili seasonings and black beans with accoutrements to make a taco-ish type of salad. I’d already popped the chipotle-cheese potatoes and red bells into the oven, caramelized the onions in the cast iron pan, browned and seasoned the meat when I discovered there were no … More Chili Garbanzo, Long Meal Friday
There are days when one looks in the fridge, the freezer and the cupboards and wonders what to prepare when it seems the fixings are scant. They are seldom scant, just saying it seems that way. The pantry always holds handsful of pastas in boxes as well as at least a can of tomatoes. The … More Creamy Spiced Pepperoni con Penne
One of my lovely neighbors gifted me with some of her homemade Rhubarb and Pineapple Jam this evening. I had some leftover sourdough bread from a couple days ago just waiting for an excuse to be triple-dipped in egg and slowly browned to crunchiness. (I know there’s a standard name for this, but I don’t … More Rhubarb-Pineapple Jam on Egg Toast
In earlier posts but especially the one linked below, I referred to the creation of Cranberry Lolly and it’s uses in baking as well as accompanying turkey dinners. This is one, albeit using leftover icing softened with some fresh orange juice rather than preparing an Orange Cream Icing. As can be seen, the rolls began … More Cranberry Lolly Rolls for Goodness
There were a good number of celery outer stalks in the fridge, some BBQ pork slices and a packet of petit peas in the freeze as well as some leftover Basmati rice and a couple freshly hard-boiled eggs in the fridge. What to make? Yes, variation on an old standby not made in a long … More Fried Rice, no bean sprouts? What to do?
There is always leftover turkey after the next-day leftover Thanksgiving dinner and possibly a turkey sandwich, so I usually make real McCoy turkey enchiladas. Well, more like real Garcia turkey enchiladas since I learned how to make them in a lesson just for me by the Mexican-native mother of the teenager who babysat my daughter … More Chutney Baby, One More Time
There was Thanksgiving frost on the stairs and driveway this morning at 8:30. I’m thankful that the threatened snow earlier in the week stayed in the mountains where the snow bunnies and water table may benefit. The first scent of the day was, naturally, coffee, but I’ve just saluted the frost with the aroma of … More Thanksgiving, Great Yearly, Made Great Again
In the summer and autumn of 2014, while spending part of every week at my mother’s house and having an abundance of fresh fruits from the garden, trees and eastern Washington, I learned how to make ice cream without an ice cream maker or rock salt. It began with a recipe for rhubarb ice cream … More Raspberries and Cranberries, Already Great, Made Great Again
In 1965 or 1966, while living in Bahrain, I had my first mango at a royal feast. What a taste of Heaven, I thought, a palate-pleasing blend of sweet and tart that reminded me of the feeling on my tongue of raspberries, which I was missing very much. I decided then and there that if … More Making Mango Ginger Chutney Great Again
Ms Chef in Seattle 