summary: recipe for caramelized onion dip and Gluten-free crackers …hmmm; there’s a reason that wheat is so popular; new servers; comments are allowed but I can’t always access the blog; (click on images to see larger views)
The nightmare continues. My webhost has installed new servers. They say they are lightning fast. Alas, they are so lightning fast that for over week I often couldn’t access my site at all…. I have been trying to post about these crackers since Monday. If you see this post, it means that by a miracle I managed to stay connected to etherwork.net for more than 2 minutes….
They look pretty good, don’t they? Don’t let looks fool you….
From time to time, I take snacks for the coffee break at work. There is one celiac and one person who is allergic (she goes into anaphalactic shock if she eats wheat) so I thought it would be fun to make something that everyone could eat.
The other day, we were surprised to see that green beans were priced at around $2/lb (yes, I know; Canada supposedly went metric eons ago. But, don’t get me started that most stores have not managed to make the switch…). Other vegetables were also priced on the high side even though we are celebrating Thanksgiving and the local harvest.
But we love green beans (so does the furry black fiend) so we bought some anyway.
And then as we were paying, we remembered that California is undergoing a drought. And so is Central America.
So. The next time you gasp in horror that your garden tomatoes didn’t do so well because it didn’t rain as much as you thought it would when you went away on holiday, it would be a good idea to do a reality check.
Here’s what drought really means:
Central America is seeing one of the worst droughts in decades. Images in the media are filled with stunted corn crops, parched land, and starving cattle. The El Niño affect has meant that rains came late and insufficiently. […] In a region where subsistence farmers depend on their harvest for both their family’s food and for income, this means that many families don’t have enough to eat until they can produce the next harvest.”
One of those things was the “beetroot thoran” from Kerala on page 72. When we read about stir-frying beets with curry leaves and coconut, we knew we had to try it!
Because I can’t stop buying beet tops (j’adore stir-fried beet-tops!), we always have beets lying around in the bottom of the vegetable bin in the fridge. But we don’t always have curry leaf on hand. Continue reading →
It snowed last night! Again. And… pretty, isn’t it? But. It’s March! Will this winter never end?
Luckily, we do have running electricity and the furnace, stove and oven are working. But we have to – eeeeeek – walk everywhere because bicycling on icy Toronto roads, in our neighbourhood where people LOVE to drive their cars and don’t really believe that two-wheeled vehicles belong on the road, is out of the question.
We are pining for spring and barbecue weather. (I’m beginning to wonder if it will ever come again.) In the meantime, we are comforting ourselves with hearty soups and stews. And finishing off the last of the Christmas goodies. Continue reading →
Every time we go to our favourite South American store in Kensington Market to get dried chillies, pinto beans and/or pre-made corn tortillas, as T is waiting in line to pay, I go to the shelf with the tortilla presses and gaze at them longingly. They have not terribly expensive cheap-looking cast-aluminum presses and expensive beautifully constructed heavy heavy heavy cast-iron presses. And I think how cool it would be to make our own tortillas.
But by the time I think that maybe, just maybe, this time we’ll take home a tortilla press, we’ve already paid and it’s time to go.
The last time we were at the shop, we came even closer to buying a press. Because that time, after seeing Chuck Hughes (Chuck’s Day Off) making tortillas by whacking a ball of dough with the flat of a frying pan, we decided to buy a small bag of Masa Harina and try making our own tortillas. We asked for tips on making them and as one fellow was telling us how much water to put into the dough, one of the other guys whipped over to my favourite shelf and hauled the larger cast iron press off the shelf and brought it to the counter.
They were going to ring it up too. But we nixed it. We said we’d give it a try with a heavy frying pan first.
Pinch off a golf-ball sized piece of dough and use your hands to flatten into a round shape.
Set the dough on a piece of plastic and cover with another piece of plastic. Use the back of a heavy cast iron pan to flatten the dough.