tag:blogger.com,1999:blog-57890242011-09-11T21:19:49.620-07:00eating my way through suburbiajenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.comBlogger891100tag:blogger.com,1999:blog-5789024.post-27958253915214121572007-12-18T13:03:00.000-08:002008-12-09T13:56:08.274-08:00

It wouldn't be Christmas in just about any Canadian home without butter tarts. Mince tarts can be a "take it or leave it" affair but butter tarts? They are the quintessential Canadian dessert and arguments have been fought over what makes the perfect butter tart.Runny or firm, raisins or nuts...those questions fade into the background when asked the basic question of "Do you like butter tarts?"

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com2tag:blogger.com,1999:blog-5789024.post-27040820935156137642007-12-18T10:26:00.000-08:002008-12-09T13:56:08.447-08:00

This past weekend, we hosted an impromptu neighbourhood brunch to start off our Christmas season. The idea came from seeing a loaf of Dutch sugar bread (suikerbrood) in my freezer. I'd made the bread a couple of months ago and frozen one loaf. When I saw it sitting in the freezer, it just seemed to be crying out to me..."Make me into some breakfast bread pudding!"And so I did!Dutch Sugar

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-39410560820649478382007-12-12T21:12:00.000-08:002008-12-09T13:56:08.646-08:00

I'm back from my trip to the true north (strong and free) and I'm happy to report that I was able to fulfill both of my culinary checklist items. I picked up a bottle of HP sauce to bring back and I ate some "real" fish and chips."Real" is, of course, a relative term. Here in Sacramento, Fins serves a tasty "fish and chips" dish but, if "fish and chips" means battered fish to you, then breaded

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-68796827225200688472007-12-04T13:37:00.000-08:002008-12-09T13:56:09.028-08:00

The other day, the Spouse and I were watching the Food Network, a show on a pie competition. Amid all the apple pies and the cream pies, one contestant's pie really piqued our interest: onion pie.The Spouse decided he would try to recreate the dish; although no recipe had been given, enough of the ingredients were discussed to give him a good idea of how to go about the task. It was an

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-68195501870487909242007-11-30T21:00:00.000-08:002008-12-09T13:56:09.376-08:00

After the fun and excitement of our neighbourhood corned beef hash cook-off (Part 1, Part 2, and Part 3), we decided to embark on another cooking series; this time around, we'd tackle meatloaf.As with the hash off, we discussed in advance the features that might make up our ideal meatloaf. In a perfect world, a meatloaf would be moist but firm and dense enough to slice without crumbling. It would

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-89439802371132243682007-11-28T17:00:00.001-08:002008-12-09T13:56:09.712-08:00

Now that Thanksgiving (my second one this year!) is over, I've got more time to get back to the important stuff...blogging!One of the dishes I made for the big turkey party was a lemon meringue pie. Going into the day, I had no worries about how the meringue would turn out but, by the end of that Thursday, I would rue my devil-may-care approach.I used a recipe from Susan Purdy's As Easy as Pie (

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com2tag:blogger.com,1999:blog-5789024.post-26617211345684942792007-11-09T18:12:00.000-08:002008-12-09T13:56:10.428-08:00

After reading about "The Ugliest Gourmet" event on IMBB, I immediately knew what I had to make for dinner...corned beef and tomato pie. The rules were simple; blog about a delicious but disgustingly ugly food.Corned beef and tomato pie has a long history in my family; my sisters and I are now the third generation to make this delicious meat pie for our families. Family lore has it that our

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com3tag:blogger.com,1999:blog-5789024.post-18681278533239102262007-11-08T22:08:00.000-08:002008-12-09T13:56:10.938-08:00

Winter squash has been making its appearance at the farmer's markets for the past couple of weeks now. The first acorn squash of the season was pretty grim but the next squash purchased, a beautiful red Kuri, was wonderful. My latest squash acquisition was a "Sweet Mama" kabocha squash, a completely new variety for me.I'd looked at the Sweet Mamas for several weeks and thought they looked like

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com3tag:blogger.com,1999:blog-5789024.post-60018213155047216332007-11-03T18:31:00.000-07:002008-12-09T13:56:11.146-08:00

I first made this dish about 18 months ago; it makes such a pretty plate that I just had to take another picture.The recipe can be found here: Chicken Scallopine with Vanilla and Garlic Veloute

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-10952723143436236032007-11-02T20:34:00.000-07:002008-12-09T13:56:11.946-08:00

The finale of our hash off took place tonight and it was fabulous. Despite claiming he would use tinned corned beef, W decided to go with the corned brisket. Onion and bell peppers (red and green) made an appearance as the aromatics and the whole lot was seasoned with paprika.Another superb meal...After dinner, the hash marks were tallied up and the winner was...M!W and I were tied about 5 points

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-87859988067547472142007-11-01T12:08:00.000-07:002008-12-09T13:56:12.208-08:00

Chicken (and pork) adobo is a dish that has been completely under the radar for me. A couple of years ago, Saveur ran an article which included a recipe for pork adobo but that was the extent of my knowledge of adobo. Despite that, for some strange reason, I decided to cook my chicken legs as chicken adobo rather than proceeding with my original plan of making chicken and dumplings.I looked at a

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com3tag:blogger.com,1999:blog-5789024.post-57301655428850526432007-10-30T21:50:00.000-07:002008-12-09T13:56:12.475-08:00

Those who know me well know that baking is not my forte. I love baked goods (who doesn't?) but the precision required by baking sometimes escapes me. Imagine my glee when I finally got around to trying out Jim Lahey's No Knead Bread...baking that relies more on just slapping things together rather than weighing and measuring ingredients. Somebody pinch me!Since first trying out the no-knead bread

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com2tag:blogger.com,1999:blog-5789024.post-85685729114238508442007-10-27T16:38:00.000-07:002008-12-09T13:56:12.991-08:00

Last night saw the second installation of our Corned Beef Hash Off. This time around, it was M's turn to man the spatula!M's corned beef hash starts with uncooked vegetables, includes celery as an aromatic, and uses tinned corned beef. Whereas my entry in the hash off was based on hash's basis as a use of leftovers, M approached the dish as an "economical meal".M ran into pan issues as well;

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-9161310728334523362007-10-23T11:17:00.000-07:002008-12-09T13:56:13.179-08:00

The question of "what to eat after dental work" is one that we've all probably faced at some point in time. Sometimes that question is modified by the exact nature or location of the surgery. Luckily for me, yesterday's apicoectomy took place on one of my front teeth so, although I have no desire to eat anything that requires me to tear into it, I'm not really limited in my ability to chew. Even

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com1tag:blogger.com,1999:blog-5789024.post-7380399160934864642007-10-21T12:50:00.000-07:002008-12-09T13:56:13.329-08:00

Butternut squash is the crowd favourite for making squash soup but, for my money, I'll take a red kuri squash soup any day. Red kuri squash is sweet and not at all fibrous, making it the perfect squash for anything requiring a puree.And it's hard to beat that colour!Roasted Winter Squash Soup1 winter squash, seeded and quartered1 T. olive oil1/2 cup minced onion4 cups chicken brotha sprinkle of

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-17480142658349468262007-10-19T21:57:00.001-07:002008-12-09T13:56:13.386-08:00

At several times during our friendship, M. and I have talked about the merits of corned beef hash. We both have ideas about what constitutes "good hash"...no obvious mustard seeds or other whole spices, the potato : meat ratio, and other crucial hash characteristics.For a while now, we've been talking about having a "hash off", where we each prepare corned beef hash and compare the different

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-67006698256547412007-10-17T19:35:00.001-07:002008-12-09T13:56:13.627-08:00

Quinces are still available at the local farmers' markets and a great way to eat them is as membrillo.Although I'd never tasted it before, pictures of this reddish jelly-like paste drew me in. It just looks so exotic and exciting! (Okay, maybe I don't get out enough.)At any rate, the recipe for membrillo couldn't be any easier and, when its sweetness is combined with the saltiness of prosciutto

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-30424952386254598352007-10-15T20:25:00.000-07:002008-12-09T13:56:14.208-08:00

Recently, Elise Bauer of Simply Recipes blogged about Chile Verde. In the past, I've attempted to recreate the "green chile" available at the El Rancho Hotel of Gallup, New Mexico. I think I succeeded in that attempt but I had never tried the thick, porky stew-like Mexican dish available here in California. I'd planned on using my Bledsoe pork shoulder for chile verde but then changed my mind (as

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-91697304009741772602007-10-14T18:24:00.000-07:002008-12-09T13:56:14.467-08:00

The latest darling in the Sacramento localvore scenery is undoubtedly Granite Bay's Regionale. The upscale produce market in Quarry Pond's has a good selection of local and not so local produce but the prices are a little higher than one might hope for (okay, quite a bit higher...the same German butterball potatoes I'd just bought at Newcastle Produce for $1.50/lb were selling for $2.99/lb at

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1943313232595632302007-10-10T12:54:00.000-07:002008-12-09T13:56:14.752-08:00

A trip to the downtown market this Sunday past allowed me the opportunity to buy some pork from John Bledsoe. I've been lucky enough to have his pork once before a couple of years ago but, as he sells at either the Davis market or the downtown Sacramento market, it's not a product that's made it into my regular rotation.More's the pity!The Davis Wiki puts Bledsoe Pork in Woodland but a more

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-5268406927281480642007-10-08T20:50:00.000-07:002008-12-09T13:56:14.930-08:00

It can be hard to get into the Thanksgiving mood when all your friends and neighbours are still a month and a half away from thinking about it. So, we don't celebrate Thanksgiving every year but, this year, I felt like it.A dinner of roast chicken, sausage stuffing, Brussels sprouts, and caramelised onion mashed potatoes was followed by a quince and apple crisp.The Rome apples are from Patrick's

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-37692135204788473022007-10-08T11:50:00.001-07:002007-10-09T19:39:02.431-07:00

October 6, 2007A few weeks ago, the eGullet Foodblog followed the week of Pille, a young Estonian woman. One of her dishes that week was borscht; the picture alone stayed with me for weeks. (See Pille's pictures and recipe on her blog, Nami-nami.)When I saw piles of beets at the farmer's market this morning, I knew that borscht was in my future.Unfortunately, that thought went straight out my

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com2tag:blogger.com,1999:blog-5789024.post-88191620921715281612007-10-08T11:48:00.000-07:002007-10-08T11:49:16.341-07:00

Sept. 25, 2007The taste of fall is undoubtedly the taste of roasted Roma tomatoes.These were stirred into some penne, along with fresh basil and freshly grated Parmesan cheese.The tomatoes were roasted using a method (sort of) described by Russ Parsons in the LA Times.In his article (which might require registration but it's free and they don't spam you), Russ writes:Cut the tomatoes in half

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-87034086545454079752007-10-08T11:47:00.000-07:002007-10-09T19:39:36.302-07:00

Sept. 24, 2007No cruel hoaxes here! This is, without a doubt, the easiest bread in the world to make and yet the end product tastes like centuries of baking history went into it...Here is a picture of my second loaf (even better than the first). It's day-old at this point but everyone should see the crumb:The crust is crisp yet chewy and it shatters when you first bite into it. As the bread cools

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com2tag:blogger.com,1999:blog-5789024.post-92233279156093859952007-10-08T11:45:00.002-07:002007-10-08T11:47:15.510-07:00

September 19, 2006Well, a lower back injury has sidelined my cooking since shortly after the fettucine meal but yesterday I finally felt good enough to actually think about what to make for dinner. Circumstance postponed the meal until tonight and here it is:Spicy Black Beans served with Scrambled Eggs, Chorizo, and SalsaWhy "under pressure"?Because I used my pressure cooker to make the beans. It

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-56756342730231220012007-10-08T11:45:00.001-07:002007-10-08T11:45:56.121-07:00

June 16, 2006I was home alone today and so was able to cook one of my favourite foods: Fanny Bay oysters. (And what luck to have found them one day before the fishery was closed for red tide!)Since I don't have an oyster knife and it's been at least a million years since I've shucked an oyster, I just put them on the barbecue. Once they were cooked (three of them didn't open), I scooped them out

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-38772654567758859582007-10-08T11:44:00.001-07:002007-10-09T19:40:16.958-07:00

May 3, 2006When I read about "The Spice is Right II" challenge on Tigers & Strawberries, my mind started to whirl. My first thought was to try something with mace but, with temperatures nearing the 90s this week, I just couldn't get into the idea.And so my entry is vanilla.Vanilla is, without a doubt, my favourite spice. Just a whiff of it brings back memories of the kitchen of my youth and

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com2tag:blogger.com,1999:blog-5789024.post-82823161506595868592007-10-08T11:43:00.000-07:002007-10-08T11:44:15.246-07:00

May 2, 2006After a weekend of over-indulgence, I'm back on the smorrebrod bandwagon. Yesterday, it was smorrebrod made with thinly-sliced Jewish rye bread (from the October Feast Bakery's ovens), spinach (Watanabe Farms, a certified organic farm in West Sacramento), fresh dill, and deli roast beef all topped with a poached egg.Today's smorrebrod was an experiment for me. I'd cooked a pork

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-31176658025697087742007-10-08T11:42:00.001-07:002007-10-08T11:42:57.225-07:00

April 3, 2006I first made these "chicken cups" in March of 2005 but thought I'd try them with an Asian twist to them. They turned out to be pretty darn good!On the outside?Napa cabbageInside is chicken and water chestnuts, seasoned with ginger, white pepper, and sesame oil:4 points (1 point more than last year because of inflation...just kidding! the extra point is for the sesame oil)

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-25393604939715688032007-10-08T11:41:00.000-07:002007-10-08T11:42:10.156-07:00

April 3, 2006Another smorrebrod variation...1 slice Euro-style “health” bread1 tsp butter1 cup baby spinach leaves2 oz. rare roast beef, thinly sliced4 or 5 cherry tomatoes, quartered1/4 cup low-fat plain yogurt1 tsp. extra-hot horseradishTotal points: 6

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-33852692909630874102007-10-08T11:39:00.002-07:002007-10-08T11:41:26.935-07:00

April 2, 2006Tonight was stovepipe pie again, although this time I made it with chicken and leeks instead of beef and mushrooms.

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-63179549676487572242007-10-08T11:39:00.001-07:002007-10-08T11:39:36.121-07:00

March 31, 2006Today's smorrebrod:1 slice Euro-style “health” bread1 tsp butter1 cup microgreens1 slice Virginia ham (a thin slice is all you need!)1 hard-cooked egg, chopped1 T. minced red onion1/4 cup low-fat plain yogurt1/4 tsp. dry mustardTotal points: 7

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-58491113524902090692007-10-08T11:38:00.000-07:002007-10-08T11:39:04.276-07:00

March 30, 2006Inspired by an article in the April 2006 issue of Saveur, I made smorrebrod for my lunch today:1 slice Euro-style "health" bread2 tsp butter1 cup microgreens2 oz. smoked salmon2 T. minced red onion1/4 cup low-fat plain yogurt2 T. smoked mustard1 T. capersTotal points: 7

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-66655745031695834382007-10-08T11:37:00.000-07:002007-10-08T11:38:23.635-07:00

March 27, 2006I cut the stem out of a portabello mushroom, chopped it and then sauteed it lightly with a diced tomato. After seasoning with some garlic, salt, and pepper, I put it back in the mushroom cap and topped it with 1 oz. of grated gouda cheese (Pleasant Valley Gouda, purchased at Edaleen's Dairy in Lynden WA on the way home from BC last week). I baked it for 15 minutes at 350 and then

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-37929039962170354102007-10-08T11:36:00.000-07:002007-10-08T11:37:38.690-07:00

March 9, 2006And so was my chicken tonight!Dinner was a chicken breast, pounded out to about 1/4" thickness. The chicken was covered with a very thin layer of prosciutto (15g of prosciutto so very thin indeed!), the same amount of gorgonzola cheese, and four asparagus spears. Then I rolled them up, wrapped them tightly with plastic wrap, and refrigerated them for an hour.Before they went into the

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-52404384028662574632007-10-08T11:35:00.000-07:002007-10-08T11:36:34.656-07:00

February 23, 2006In case you're wondering where you might purchase your own chevon roast for this recipe, I highly recommend Copeland Family Farms.2 large leeks, white part only, sliced lengthwise3 carrots, chopped into 2" lengths1 T. olive oil1/2 cup raisins1 cup boiling water2-3 lbs. chevon shoulder roast1 T. olive oil3 T. paprika1/2 tsp. cayenne pepper3-4 cups beef broth1 T. lemon zest1 T.

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-10850453825051047082007-10-08T11:34:00.002-07:002007-10-08T11:35:47.489-07:00

February 2, 2006I used this recipe (click) to make an Armenian lentil and spinach soup for lunch today. The only modification to the recipe was the substitution of sweet paprika for the hot and the addition of a sprinkle or so of cayenne (can you tell I have no hot paprika?).This serving of 2 cups worked out to 1.5 points and also took care of two veggie servings:

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-6736615120870325442007-10-08T11:34:00.001-07:002007-10-08T11:34:32.364-07:00

November 1, 2005Earlier this week, I pondered making a shepherd's pie sort concoction in a springform pan. Then I thought, "Oooooo. Wouldn't it be cool if it were in individual ring molds?" And then I doubted my ability to make it all stick together and filed the idea in the back of my brain.Two days later, the latest issue of Saveur arrived and, lo and behold!, there was my idea on page 59!

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-70042377491496797592007-10-08T11:32:00.001-07:002007-10-08T11:32:40.568-07:00

June 29, 2005Broth with farina dumplings makes a lovely light meal (which is especially nice after you've pigged out on a buffalo burger for lunch!):2 cubes Knorr vegetable bouillion6 cups water1 egg1 T butter80 g Fritsch Nockerl Grieß1. Prepare dumplings as directed on the farina package by combining the egg and the butter until well mixed. Stir in farina until completely moistened. Set aside

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-33225584054977479302007-10-08T11:31:00.001-07:002007-10-08T11:31:56.420-07:00

June 15, 2005It's become a personal challenge of mine to cook chicken on the grill every day this week and NOT get bored with it.So, for day four, I decided to take part in eGullet's Burger & Meatloaf Cook-off. Since it's too hot to turn the oven on, I cooked the meatloaf on the grill and, since I had my own personal challenge to eat "grilled chicken", I made the meatloaf out of chicken!The

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-9600060093557737622007-10-08T11:28:00.000-07:002007-10-08T11:31:01.860-07:00

June 14, 2005This time, it was part of a soup...Asian noodle soup:This is based on a recipe from Bon Appetit. The base recipe is here:Roast Chicken Noodle Soup with ChrysanthemumThe changes I made (besides cutting the recipe in half) were:* no star anise (I couldn't find any at my store and it's not a spice I stock)* substituted mizune for chrysanthemum leaves* substituted pounded and grilled

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-79662744529423227442007-10-08T11:25:00.000-07:002007-10-08T11:28:55.777-07:00

April 25, 2005My attempt at a "points-friendly" terrine was successful. Yippee!And now that I know it was successful, I can post all about it.The main ingredients (I did take a picture of all the ingredients but it didn't turn out):The full list of ingredients (all weighed so that I can figure out the nutritional information before I eat it) is:50 g Westfalian ham285 g boneless, skinless chicken

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-44452922051456908032007-10-08T11:23:00.000-07:002007-10-08T11:25:19.518-07:00

March 12, 2004Can you believe this is only 6 points?Makes 10 servings4 cups low-fat plain yogurt (yogurt must not contain gelatin)5 4" puff pastry squares, cut in half diagonally1 egg white1 tsp water2 T turbinado sugar2 T granulated sugar1 vanilla bean1/4 cup Trader Joe's cinnamon almonds, roughly chopped2 T. honeyThe night before1. Put the yogurt in a yogurt cheese strainer or in a colander

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-61390246433054704032007-10-08T11:21:00.000-07:002007-10-08T11:23:16.570-07:00

December 4, 2004I was inspired by today's trip to the the farmer's market. The feature in tonight's meal was a bunch of "fresh onions"...onions pulled before they form the bulbous "root" (or whatever an onion is, botanically speaking).Our furnace happened to crap out this morning and, since my inner Scotsman's sense of frugality extends to OPs (other people's money), I decided NOT to call the

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-8594130805241466862007-10-08T11:20:00.002-07:002007-10-08T12:39:22.693-07:00

October 26, 2004Green chile!Not just any green chile but green chile that will remind me of the green chile I recently had at the El Rancho Hotel in Gallup, New Mexico. We'd stopped there on our way out to Texas as my research had turned up two interesting places to eat in Gallup: the El Rancho and Panz Allegra.By the time we got to Gallup, it was later than we'd hoped for and the El Rancho made

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com1tag:blogger.com,1999:blog-5789024.post-46909126810786967382007-10-08T11:20:00.001-07:002007-10-08T11:20:58.028-07:00

October 24, 2004And with it, my yen for fall dishes can be fulfilled.(Yes, I'm finally home from Texas and Oklahoma! Yippeee!)The first dish to satisfy the "fall food" requirement was braised red cabbage. Here is a picture of some of the leftovers, which I will be having for lunch today.I started out by cooking about 1/4 of a medium onion, all chopped up and over medium-low heat, in some olive

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-22695417967142784412007-10-08T11:16:00.000-07:002007-10-08T11:20:01.014-07:00

October 3, 2004We had a fabulous meal last night (I'm still thinking about it!) and all for 11 points. While I'm sure we made of mess of Indian regionalism, it still tasted incredible.Since we've never cooked Indian food from scratch before, we used recipes (which means I can include links to them here!). First up was bhindi masala, an okra dish. Here it is cooking:We also had dal and chicken

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-9557286841919177212007-10-08T11:15:00.000-07:002007-10-08T11:16:42.291-07:00

August 30, 2004I think I've been eating too many "starchy" vegetables lately. I just don't feel the same as I did a few weeks ago and so, in an attempt to get back on track, I decided to start really watching my fruits and veggies.And so, for breakfast, I went outside and picked two small white peaches off the tree, washed them, sliced them, and topped them with a dollop of yogurt:Lunch was

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-92201084414214338752007-10-08T11:14:00.001-07:002007-10-08T11:14:57.333-07:00

August 28, 2004Well, I decided to cook the "gobo" today as part of an Asian-themed meal. So, the menu will consist of sriracha-marinated halibut (grilled), zaru-soba, steamed bok choy, and stir-fried vegetables (including gobo, daikon, and carrot).It's very hot here today so the zaru-soba should be a nice accompaniment. I must confess that I didn't buy soba noodles; I bought udon noodles, the

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-28595664797936082462007-10-08T11:10:00.000-07:002007-10-08T11:12:50.555-07:00

August 27, 2004Inspired by Laksa's food blog on eGullet and by Russ Parson's article on Laotian vegetables in last Wednesday's LA Times (no link other than to the Food Section as they expire too quickly), I decided to buy "different" vegetables at the market today:Clockwise starting with the herbs: parsley, cilantro, Thai eggplants, daikon, burdock root (labelled as "gobo" at the market), loofah

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1093719453417259532004-08-28T11:55:00.000-07:002004-08-28T11:57:33.416-07:00

I've moved!!! We've decided to consolidate some of our websites and interests on a single site. That means I have combined my two blogs into one. The new blogging software allows me to categorise entries and then you can display only the posts of specific categories (how cool is that?). So, here is the new food blog! Enjoy!

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1093289554216502252004-08-23T12:27:00.000-07:002004-08-23T12:32:34.216-07:00

After reading about rice-cooker congee on eGullet, I decided I'd give it a go. I haven't had congee since moving to California five years ago (believe me, I've asked for it too!) so was looking forward to the experiment. I started out with 3/4 cup of uncooked basmati rice (3 points). That went into the rice cooker along with about 2 cups of chicken broth and 4 cups of water. Then I just turned

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1093223026682144042004-08-22T18:03:00.000-07:002004-08-22T18:07:49.156-07:00

Well, I'm back from my trip back east and am hoping I didn't go too hogwild whilst there... The Spouse made dinner tonight (which was wonderful for me, as I'm still getting used to the time difference); the entire meal was 9 points. The day before I left for Connecticut, I went to the farmers' market in Davis with a friend, where I bought some wild king salmon. I vacuum-packed it and stuck it

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1092283707694050552004-08-11T20:58:00.000-07:002004-08-11T21:08:46.496-07:00

This evening, Marge and I took a trip to the farmers' market in Davis. It was (apparently) a little smaller than the Saturday morning market but that's understandable. I didn't pick up too much stuff, since I'm heading out for Connecticut on Friday. I did get some fruit: white nectarines, Asian pears, and an Ambrosia cantaloupe. I will cut all the fruit up, mix it into a Glad plastic container,

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1092181977290453562004-08-10T16:50:00.000-07:002004-08-10T16:52:57.290-07:00

Yesterday, friends from home (Vancouver) arrived for a couple of days and we spent our first hours together partaking in one of our favourite meals...hot pot. As far as points go, I'm really not sure. Maybe someone with the eTools access can run it through the points builder. Here are the ingredients for 8 people: Vegetables: * baby bok choy * pea shoots * sui choy * cilantro Fish & Seafood

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1092003185475991652004-08-08T15:05:00.000-07:002004-08-08T18:09:04.723-07:00

Today's dinner was inspired by the farmer's market. One of the vendors there had nothing but heirloom tomatoes. Now, how could I pass that by? I bought 2 pounds of tomatoes (a mix of the different varieties) and a red onion. Together, they would be a salad. Wayde saw a butternut squash at the market and decided that he would make homemade ravioli, stuffed with a mixture of roasted butternut

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1091938280276413842004-08-07T21:04:00.000-07:002004-08-07T21:11:20.276-07:00

We had the most fabulous steak salad for dinner. Oh my but it was tasty. First, the picture... It started with a bagged salad mix of different greens (mostly leaf lettuce but also some arugula, frisee, and radicchio). Added to that was some thinly-sliced cucumber, celery, green onions, tomatoes, and peppers (red, orange, and yellow). That was topped with about 4 oz. of grilled beef tenderloin

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1090899619318148332004-07-26T20:26:00.000-07:002004-07-26T21:12:18.600-07:00

The challenge for today? Make something tasty, low in points, and liked by the Spawn! As anyone who has ever cooked for a teenaged girl knows, this is not an easy task. I decided to do something with pork tenderloin. My idea was to create a "Tower of Pork" and here's how I did it... First, the ingredients: 1/2 cup citrus fruit juice (I used Dynamo Juice from Trader Joe's) 1/4 cup

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1090804934554889372004-07-25T18:17:00.000-07:002004-07-25T18:22:33.450-07:00

And the verdict is in...the stuffed Cousa squash was superb! I didn't look at the clock to see how long I cooked it but here's what I did: When I put the water on to boil for the spaghetti, I also put the steamer on to boil. When the spaghetti was completely cooked, so was the squash! (Don't you love it when things work out like that?) Total pointage: 9.5 Squash: 2.5 Spaghetti: 4

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1090798753456833112004-07-25T16:25:00.000-07:002004-07-25T16:42:01.480-07:00

My challenge today...riffing on the LA Times article about stuffed vegetables (registration required), I decided that I would try to make a "low point" entree. Here are most of the ingredients (I forgot to put the onion and garlic on the table): In recipe speak: 6 Cousa summer squashes 2 Roma tomatoes, chopped 1/2 cup reduced fat ricotta cheese 1 orange bell pepper, chopped fresh

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1075920143763820352004-02-04T10:42:00.000-08:002004-02-04T10:44:04.623-08:00

Los Angeles Times: The high price of cheap food I've recently begun to buy more and more organic food items. At first, it was vegetables from Whole Foods. The price was competitive with the other grocery stores and the taste was so much better. Potatoes that tasted good again! Chicken that didn't taste like poultry blood! The mad cow incident over Christmas got me thinking more and more about

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1075744592512797792004-02-02T09:56:00.000-08:002004-02-02T09:58:10.996-08:00

Our gourmet dinner club met this past weekend. What a blast! It was our turn to host, meaning that I selected the menu, distributed the recipes, and provided the entree. Because I had the winter dinner again, I wanted a "wintery" meal and decided to go with Carbonnades Flamandes as the entree. With that decision made, all that was left for me to do was build a Belgian menu around it! This is

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1075428992122746302004-01-29T18:16:00.000-08:002004-01-29T18:22:29.186-08:00

Over the past several weeks, I've been reading a fair bit about cassoulet on eGullet. Before Christmas, I'd found some local cranberry beans at the farmer's market downtown and used them to make my own version of the classic dish. I bought some tiger eye beans at Whole Foods a couple of weeks ago and have tried them in the dish too. Beans have never really been a big hit with me but these

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-107514088545902302004-01-26T10:14:00.000-08:002004-01-26T10:16:17.543-08:00

The lemon cheese was a huge hit at the races. Not many people had had it before so it made for a nice change. My contribution for the lunch table on Sunday was Scotch eggs...again, a new food for most of the participants. They were also a big hit. :-) Nothing too exciting planned food-wise for today. I did see an advert for a recipe contest held by News 10. I might send in something but am not

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1074725172355812032004-01-21T14:46:00.000-08:002004-01-21T14:47:39.216-08:00

I cooked a buffalo chuck roast the other day...Yummy! After browning it, I added some chopped onions, water, smashed cloves of garlic, and some red wine. After it had simmered on the stove for a couple of hours, I added some baby carrots. The broth made a great gravy. I'd definitely try this meat again ... maybe next time we'll go for a better cut. The flavour was wonderful; I liked it better

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1074399312779934852004-01-17T20:15:00.000-08:002004-01-17T20:16:36.390-08:00

My quest for the last little while has been "what to do with lemons". My tree is loaded! To that end, eGullet members came through again with some great suggestions. I made two pints of preserved lemons; in a few weeks, I'll use some in a Morroccan-style chicken, lemon, and olive dish. I'm also going to make some more limoncello this year. But my biggest saviour was one eGulleteer who offered

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1072420886005742972003-12-25T22:41:00.000-08:002003-12-25T22:42:26.560-08:00

It's been a busy holiday season! With Kathleen out of school, we decided that we would do some Christmas baking together. Kathleen really wanted butter tarts so, on the morning of the 23rd, I set her to working on the pastry. She misread the recipe and added *cups* of water instead of tablespoons...the sloshing caught my attention. She started over and, do to a little overworking of the dough,

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1071166467922627232003-12-11T10:14:00.000-08:002003-12-11T10:15:14.530-08:00

After buying collard greens for quite a while to feed to the dogs, I decided that I'd see what they tasted like for myself. I like kale and I did try some "greens" at the State Fair this year so thought collard greens would make a tasty side dish for dinner last night. I washed and trimmed them, then tore the leaves in half. (Next time I cook them, I will chop them before cooking.) They went

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1071078871345431392003-12-10T09:54:00.000-08:002003-12-10T09:55:16.360-08:00

Well, it's been a while! We've been busy with the dogs and holiday preparations. So far, K. has made a batch of shortbread (eaten already) and I've made a stollen (also eaten, but shared with friends) and a batch of mincemeat. I left the mincemeat a little late to make so it won't be ready for cooking for another week or 10 days. I've also spent one week, dragging my butt around the house, sick

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1068168800233975442003-11-06T17:33:00.000-08:002003-11-06T17:40:38.933-08:00

Today, I found veal breast on sale at Raley's for $1.99/lb. Needless to say, I felt compelled to buy some (even though I've never had veal breast). It's in the oven cooking right now. I browned it in some Bariani olive oil then added some chopped onion, garlic, and carrots. I removed all to a Dutch oven and deglazed the pan with some white wine and chicken broth. The whole whack is currently

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1067900610372306362003-11-03T15:03:00.000-08:002003-11-03T15:06:41.543-08:00

I set up another blog today--one exclusively for notes and news about the dogs. I've linked to it from the homepage of the dog's website and plan on using it as a sort of "kennel blog". Fontas News My food quest for the next day or so will be to find out a way to use sliced pork belly. Wayde and I were invited to dinner by Sean, the owner of our favourite sushi restaurant. So, we went to the

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1067828823459337292003-11-02T19:07:00.000-08:002003-11-02T19:07:02.260-08:00

As can probably be surmised, I've been spending a lot of time playing with the new puppy. He's over his jet lag and fitting right into the family. I've decided he's very clever; he's picked up English pretty quickly (although I like to speak to him in German because it gives me practice). He was on house arrest for two weeks, as a safety precaution. He'd been given his rabies inoculation about

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1066668088846456172003-10-20T09:41:00.000-07:002003-10-20T09:45:58.720-07:00

We're home! It was a long journey but a fun one. Dayton took a nasty spill in his first race and did several barrel rolls. He came off with a pulled whip muscle so didn't get to race again. It was disappointing but we still had a good time visiting with all the race folk. We got home last Thursday night and, on Friday morning, Wayde and I drove into San Francisco to pick up our new puppy:

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1065303944665911242003-10-04T14:45:00.000-07:002003-10-04T14:45:44.190-07:00

Today's entry will be my last one for a while. Tomorrow morning (bright and early), I'm off to Ohio for the NOTRA and WRA National race meets. Wish us luck!

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1065050838802533232003-10-01T16:27:00.000-07:002003-10-01T16:27:18.563-07:00

Wednesday is quickly becoming my favourite day of the week. Why? Well, because that's "food day" in the newspaper world! Today's NY Times had an interesting article on an artisanal cheesemaker in Connecticut. The next time I'm out that way (hopefully next year), I will have to check them out. The Sacbee had a good article on heirloom beans today as well. The recipes were kind of ho-hum looking

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1064977013367603972003-09-30T19:56:00.000-07:002003-09-30T19:56:52.716-07:00

Remember that old saw, "How do you get to Carnegie Hall?" Practise! Practise! Practise! Well, the Spawn has made her first trip to her own Carnegie Hall in the guise of a piece of her art on display at the Crocker Art Museum here in Sacramento. Her pen and ink drawing: has been included in a display of local students' art on the theme of "The Family Farm". This is in conjunction with "

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1064854169548773892003-09-29T15:26:00.000-07:002003-09-29T15:26:44.196-07:00

It's not just the weather that's cooler in Canada ... or so says a columunist in the Pittsburgh Post-Gazette. Of course, since Canadians are always rather pleased with themselves when noticed by their neighbour, this has been making the rounds in the Canuck circles. Who knows? maybe this is just another front in the Bright revolution.

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1064787915319538772003-09-28T15:25:00.000-07:002003-09-28T15:26:37.866-07:00

What kind of thinker are you? (or, as I first found, Was für eine Art Denker man ist? ... found while reading a German blog about Tighe's pup, Yankee. According to the BBC, I am a Linguist Thinker and a Logical-Mathematical Thinker.

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1064509903615400592003-09-25T10:11:00.000-07:002003-09-25T11:17:26.540-07:00

The most useful website ever Okay, maybe it just fills a niche market ... (but still pretty cool, no matter how you slice it) What would be a really cool website would be one that would teach me how to speak German. I've been brushing up on my German lately and I think I'm getting better in the written department. I realise though that, because I'm only corresponding in German, I have no idea

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1064461414499179342003-09-24T20:43:00.000-07:002003-09-24T20:43:34.186-07:00

Last night, we hit "The Streets of London" for a pub-style dinner. The home-style food on the menu gave me flashbacks to my childhood: Scotch eggs, ploughman's dinner, bangers and mash, Cornish pasties, shepherd's pie. I ordered a pastie for dinner with mashed potatoes on the side. It was alright (my own pasties are better tasting) but at least they had brown sauce on the table! I laughed while

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1064287575560183622003-09-22T20:26:00.000-07:002003-09-22T20:29:30.073-07:00

I had a wonderful food shopping experience yesterday ... a trip to a Certified Farmer's Market. This wasn't just any farmer's market; this was Sacramento's largest. We've been going to the CFM near our house for several years but, other than a source for Bariani Olive Oil, it never seemed too exciting or too interesting to me. Last week, I read an article (or something) that discussed modern

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1064018052046979442003-09-19T17:34:00.000-07:002003-09-19T17:34:25.776-07:00

Imagine my glee when, immediately after reading a great article in the NY Times on North Carolina's country ham, a fellow race enthusiast who lives in NC and who I happen to know will be in Ohio next month made a general offer of assistance. Sure, he meant in the face of Hurricane Isabel but, since that doesn't affect me one way or the other, I took the opportunity to ask him to bring me a

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1063818833904851752003-09-17T10:13:00.000-07:002003-09-17T10:14:57.496-07:00

Today's topic is a natural follower of food ... well, a natural follower of dog food. I spent a fair bit of time yesterday reading up on composting pet waste and thought it might be of interest to any dog-lovers who happen upon this. Some weeks ago, I installed a Doggie Dooley Pet Waste Digester. I've heard some good and some bad about these systems but I thought it was worth a shot.

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1063758122087499822003-09-16T17:22:00.000-07:002003-09-16T17:31:31.246-07:00

More bread success! I gave the smaller loaf to neighbours as a means to preventing myself from eating an entire loaf. I found my self rationalising how I could eat the entire loaf but, luckily, stopped myself in time. I'm going to start more bread tomorrow but I will try using weights, rather than volume, to measure the ingredients. I'll also scale the recipe somewhat so that I can make two

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1063668718516959832003-09-15T16:31:00.000-07:002003-09-15T16:39:51.206-07:00

Perhaps I'm destined to make bread on days when the pollen count is astronomical. Another day of breadmaking and another day of allergy symptoms. For today's bread, I followed the proper eGullet recipe and used more flour and less water. The dough is in its final fermentation right now and it is much more like bread dough than the batch from last week. I plan on dividing the dough into two and

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1063397357903340562003-09-12T13:09:00.000-07:002003-09-12T13:13:21.406-07:00

Well, my first attempt at breadmaking succeeded in spite of me! The loaf is far from perfect but it is far more flavourful than a commercial bread. I lasted about ten minutes before I sliced it open, purportedly to check the crumb, but really so that I could taste it. Unlike commercial breads, it does not have an overly yeasty flavour. The crumb is moist and chewy but not dense and gummy as

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1063334953038581192003-09-11T19:49:00.000-07:002003-09-11T19:49:12.913-07:00

Maybe it's a law of Nature that all first attempts at breadmaking are doomed to failure. My starter is lovely. I refreshed it today, as per the course instructions. Everything is a-okay. Then it came time to make the dough. I dutifully followed the recipe given on the eGullet site. No problem. Hmmmm. or is there a problem? The dough was very, very wet. I added more flour. Still wet. I added

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1063221949404159972003-09-10T12:25:00.000-07:002003-09-10T12:37:37.560-07:00

I have hope for the sourdough! I checked on it periodically throughout the day yesterday, mindful not to emulate Steingarten's obsession too closely. It bubbled, I stirred. It bubbled more, I stirred some more. It didn't seem particularly "sour" to me until I got up this morning and found it had bubbled and foamed and soured while we had all been sleeping. I've stirred it down once more and put

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0tag:blogger.com,1999:blog-5789024.post-1063135695315211682003-09-09T12:28:00.000-07:002003-09-09T13:42:21.880-07:00

Food has been my occupation today. After reading about the upcoming sourdough bread lessons on eGullet, I decided this might be something I'd like to try. A trip to Whole Foods was in order! I bought some organic unbleached flour (Bob's Red Mill) and, not trusting my starter to chance, some Goldrush Sourdough Starter. When I got home, I re-read Jeffrey Steingarten's essay "Primal Bread". Thank

jenhttp://www.blogger.com/profile/14281678234959232781noreply@blogger.com0