Hotter!! …Way Hotter!!! (»»»)
Hotter!! …Way Hotter!!! (»»»)
The popcorn bread, which I came up with because I love the tiny bits of detritus at the bottom of a bag of popcorn, reminds me of Irish soda bread, with a slightly nuttier flavor. – Edward Lee, chapter 2: The Pugilist and the Cook, Buttermilk Graffiti, p.42
We’ve only just now finished chapter three of Edward Lee’s wonderful book, Buttermilk Graffiti. Note that we’re slow not from lack of interest, but because we want to savour every well-chosen word.
The ice in my whiskey is melting fast, but I don’t mind. I hang on every word [Jack Brady] says while his hand sits on my neck. Bono is blaring away on the jukebox, and the Red Sox game is on the TV. I light Jack’s cigarette, and as he exhales, the last sunlight of the afternoon coming in through the tinted window catches the plumes of smoke like a scen from an old black-and-white movie.
The plate of food has never been the be-all and end-all for me. Quite the opposite: for me, good food is just the beginning of a trail that leads back to a person whose story is usually worth telling.
– Edward Lee, Chapter 2: The Pugilist and the Cook, Buttermilk Graffiti, p.30, 32]
Suddenly, however, when we got to the recipe for Popcorn Bread at the end of chapter two, our pace picked up. (continue reading )
Let the sun shine in!
When Cathy told us that this month’s BBBabe bread would be, I immediately knew we would be baking it in the barbecue. The shape is perfect.
And excuse me, but I WAS going to be only one day late with this bread. Really, I was.
We arrived home from camping early Friday afternoon; I was all set to build up our starter to bake the bread in time for lunch on Saturday. But it was not to be:
Rain, rain, go away, come again another day!
That’s right. It poured on Friday (but I shouldn’t complain; at least the torrential rains held off until after we had taken down our tent and arrived home!)
But here I am, three days late – better late than never though!
The Swiss chard, Scarlet runner beans, Romano beans, Cranberry beans, and various herbs (including dill that self-seeded!) are doing well. Maybe my thumb is losing some of its black colour and turning green!
– me, blog from OUR kitchen | It’s a miracle!!
We’re going to eat like kings!
Or, rather, we were going to eat like kings….
It’s all the furry black fiend’s doing. (continue reading )
Reshte Polo is like a bouquet of flowers with beautiful shape, amazing taste and high quality of healthiness.
Last night, while the intoxicating aroma from the Armenian Rice Pilaf that T had prepared was wafting through the house, we stepped outside to grill beautiful little chicken legs from the Portuguese butcher not far from here. As we admired the stunning chartreuse colour on the second leafing of our Honey Locust and chatted idly about nothing in particular, we leafed through Najmieh K. Batmanglij’s wonderful cookbook, “A Taste of Persia” that I had just got out of the library again.
We kept seeing the word “advieh*”. We knew it was a spice mixture. But could we find out what the spice mixture was?
A reference or teaching book is only as good as its index.
– Julia Child, The Way to Cook, p.vii
I looked at the Table of Contents to see if there was a special chapter on Persian flavours. No. Then I looked under A for “advieh” and S for “spice” in the index. Nothing.
This is the one disadvantage of reading an actual book. Nothing happens when you press your finger on a word on the page; a search box doesn’t pop up.
Finally, we gave up trying to find what goes into advieh, and I raced upstairs to the computer to google. Ha! No problem. There it is right away, with zillions of hits for various recipes.
When I returned to the garden, armed with the scrawled list of ingredients, and books on herbs and flavourings from our shelves, T looked triumphant.
he: [waving the open book in the air] I found it!
me: You’re kidding. Where?!
he: Under “P” for “Persian Spice Mix”
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