Author Archives: ejm

About ejm

I am a freelance musician in Toronto, Ontario, Canada. What I really love is good food, books, movies, gardening (even though I have a black thumb) and bicycle travel. My foodblog is at adventures in food and drink, recipes, disasters, triumphs....

Delving into the Archives: Thai Red Curry (WHB#408+x: Lime Leaf)

summary: delving into the archives; Thai red curry; is blogging passée? talking to myself; blaming FB; information about lime leaf and Weekend Herb Blogging;

To all those out there in vacuum land

lime leaf Weekend Herb Blogging (WHB) #408+x: Kaffir Lime Leaf (Citrus hystrix)

Over the past several months, I have been privately bemoaning the fact that nobody ever comes in to comment any more. And then I realize that I don’t make the rounds of blogs the way I used to either.

It seems that the Golden Days of EoMEoTE, WHB, BBD, PPN, WTSIM…, etc. etc. are over forever. Goodness how sad.

Still, even though times have changed, I find I can’t stop blahblahblahing about our adventures in the kitchen.

So. Hello again Vacuumland! I’m here to resurrect Not-exactly-the-Weekend Herb Blogging with “lime leaf”. And I’m here late. Really late. Because we don’t even have any lime leaves left and couldn’t find them at the vegetable stand in the Asian supermarket when we went to replace them! (continue reading )

We’re prepared! We have garlic…

summary: Hallowe’en Haiku; spaghettini with garlic and sage; barrel cheese grater is terrific; garden garlic is hot and potent; information about UNICEF: please remember that even though the children no longer carry UNICEF boxes, donations are still welcome.

jackolantern in rain ©ejm2006 gif cue sound effects
We’re ready for all those vampires and ghouls!
Just enough garlic
to ward off this year’s vampires…;
it’s time to plant more.

spaghettini with garlic

(continue reading )

Pickled Chilis

go directly to the recipe

Pickled Chilis summary: pickled chilis based on a recipe in “Beyond the Great Wall” by Naomi Duguid and Jeffrey Alford; magnetic poetry isn’t just for the spring;

Please remember to play your turn of Magnetic Poetry!

Red Chilis All this fall, we haven’t been able to stop ourselves from grabbing a pair of scissors, walking out to the lane (we NEVER run with scissors; of course we don’t!) and stepping carefully over the neighbours’ carrot and beet beds, slipping through their back gate to grab just a few more of the really beautiful, red hot chiles growing in two pots there. Of course, there are other wonderful vegetables beckoning to us: tomatoes, butternut squashes, sweet peppers, mouse melons. But we avert our eyes. We have NOT been specifically invited to help ourselves to anything but the devilishly hot chilis.

(continue reading )

Not-blood orange salsa with avocado

summary: not-blood orange salsa from Jamie Schler’s cookbook “Orange Appeal”; making substitutions; no blood oranges? …use navel oranges instead; using all the orange (except the pith); orange extract and orange sugar;

orange salsa

Oranges aren’t exactly in season yet but when Canada Post delivered Jamie’s cookbook on Thanksgiving weekend, I couldn’t stop myself from buying a few oranges to try some of the recipes that I hadn’t had a chance to test. The recipes for Gojju – tamarind citrus peel condiment and Blood Orange Salsa with Avocado or Beet called to me.

The Gojju calls for Mandarin oranges; the Salsa calls for blood oranges…. Now, Jamie knows that I’m no stranger to making alterations (sometimes freely – sometimes perhaps a little too freely) to her recipes. I thought about substituting regular oranges for making the Gojju. But the perfectly ripe avocado (from Mexico) on the counter sealed the deal. Salsa it would be.

Yes, the oranges we bought are covered in jet fuel, having come all the way from South Africa! And they’re navel oranges, not blood oranges…. As far as I recall, they won’t appear until around January. And even then, they will be on the shelves for only a short time.

While we were getting the oranges, I picked up a local red onion from the vegetable market down the street. And completely forgot to get coriander leaf. (continue reading )