Category: Gluten-Free
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With 3 minutes remaining in this day, this one must be short and sweet. Perhaps I'll even attempt a poem. I warn you, it's going to get ugly. Sweet potato, cubedstar anise and onions, sweatingmagic wand liquidizesturns to orange velvetwhat was once hard as stone Never mind, that's bad. The soup, though, very nice. Especially…
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I have three minutes to write this post before I fall asleep on the couch and I don't want to break NaBloPoMo right in the very first week, for Pete's sake. Give me seven days at least. The emotion and the nerves from the past few weeks, wait, months, wait, oh hell, years seem to…
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Cranberry sauce is all well and good. Chutney serves a purpose or two. But peppers for cold meats? Well, welcome to your new obsession. You can thank me later. But wait, can I tell you how good this stuff is? So good that I went out and bought a two-pound pork loin, just so…
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Thank you all, you big sweethearts, for your congratulations and good wishes and love. I'm basking in it all – we are, I should say – and I don't want this feeling to ever end. I knew people liked romance, but I didn't know how much! It feels a little anti-climactic to write this next…
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dear readers am in undisclosed location STOP it is hot here so very very hot STOP we eat bright orange papaya for breakfast STOP and fried fish for lunch STOP and smell wild sage in the hot air that blows off the desert STOP in a few hours this indolent lifestyle comes to an end…
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Of course this is how it goes. I get sick and tired of all my archived recipes in my "to try" folders. The newspapers stop printing recipes that look appealing to me. I find myself getting in the car and driving to Flushing to eat incendiary noodles (this book makes it damn near impossible to…
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I feel almost silly posting this because it's barely even a recipe and besides I should be packing instead of writing about broccoli, but I promise to keep it brief and in any case, it's such a good little recipe that I simply have to tell you about it quick quick quickly before I go.…
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What to say, how to say it? I don't really know how to broach it. It feels awkward and out-of-place. But since it's also residing in me like a 900-pound gorilla, I don't know how to write around it anymore. I'm having a hard summer, folks. I keep waiting to get up one morning and…
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In the last week, I have eaten harissa with boiled potatoesstewed beansscrambled eggs and a 3-minute eggpasta (I know, I know)andsardines on toast. Yes, it's true. Apparently, harissa is something that goes well with everything. I had no idea. I really didn't. Would you know that harissa used to be something I looked at sideways,…
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I have this thing about fruit. If it's fresh – and good, you know, the kind that simply glows with flavor, zings on your tongue – then all I can do is eat it fresh and raw, out of hand. Cooking it feels like I'm spoiling the whole point. Jams, pies, compotes – they're more…
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