I’m on a kick of trying to cook things I’ve never cooked before. A couple times a month, I’ll venture onto the Internet to collect bits of recipes and amalgamate them into something tasty (I hope). Sometimes I have help.* Continue reading
One of my favorite things about summer is corn on the cob. I’ve always cooked it in boiling water on the stove, but over the past couple of years I kept reading about grilling corn. I decided to give it a try for myself.
The Internet (where all information is True) differed on whether corn should be presoaked or dry; husks/silks removed in part, in whole or not at all; kernels brushed with oil, butter or not at all. Cooking time (15-20 minutes) and medium-high heat, though, seemed to be about the same among all my sources. Continue reading
Sometimes trying new things works out well. You meet new people despite your growing certainty you have more than enough friends. The dress in the fitting room does not make you look like Mary Ellen Walton despite its appearance on the hanger.
Sometimes trying new things makes you think of all the variations you could try with said new things. Like spaghetti bread. After all, that seemingly kooky recipe was tasty and provided several days of lunches. The possibilities of what to encase in bread dough are endless. Right? Continue reading
Ah, Facebook. How you have changed my life. Kept me up to date on the minutiae of others’ daily lives. Introduced me to honey badgers. Opened my mind to new food combinations, namely …
It’s an idea so simplistic in the beauty of delivering an American-Italian dinner in one bite. After all, how many spaghetti dinners do you have without bread or where you didn’t wish you had bread to sop up the last sauce from the plate?
Among the many things I love about my CSA is that it forces me to try new things. Some of the vegetables I’ve gotten I’ve never heard of before the CSA.
Case in point: garlic scapes.
Scapes are the flowering stem thing that comes up from a bulb of garlic. If you’re growing garlic, you want these gone at some point before they start pulling nutrition from the bulb, thus making the bulb smaller and less garlicky. Continue reading