Preserved Foods

Caregiver’s Noodles

March 15, 2017

You’re wondering what these are. These thigmajigs, scmetchiks, whaddayacallits, are a crucial part of a wheelchair user’s day–that is, if the wheelchair user has a “swing-away” style footrest on his chair. The above objects are called endcaps. Their job is to hold wheelchair footrests in place while allowing them to…

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Three-Cup Chicken

December 10, 2016

A few weeks ago the IK attended a literary event sponsored by the San Francisco Chapter of Les Dames d’Escoffier. There numerous Bay Area authors–and a few non-Bay Area folk–gathered to meet, greet, and share nibbles the authors had prepared from their cookbooks, conveniently for sale on nearby tables. Said event…

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So, if you’re American, on American soil, chances are good you’ve come through Thanksgiving. Congratulations. So, this migraine. There are migraines, and migraines. If you are a migraineur, you’re like, if she’s typing, it cannot be that bad. And you’re right: some migraines, it’s puke your way to the ER,…

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Wait a minute! Weren’t we here already? Indeed we were, just about a year ago to the day. But the recipes are different–Lamb Tagine With Preserved Lemon hails from Claudia Roden’s marvelous Book Of Middle Eastern Food. Today’s tagine comes from another seminal cookbook, Paula Wolfert’s Couscous And Other Good Food From Morocco. Fifty…

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Tomato Conserve

August 15, 2016

Why tomato conserve and not paste? Excellent question. This comes fromThe Art Of Simple Food II, where Alice Waters explains it is conserve because the result is more jammy than paste-like–at least, I think that’s what she means by “The tomatoes are concentrated into a paste that is more like…

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Some time ago Shauna James Ahern wrote a long post about negative commenters, including some of the most vicious and/or irrational remarks she’d received. These were startling in their ugliness. Yet the piece was remarkably level-headed, even kind. Ahern wasn’t seeking revenge or attempting to expose certain commenters. She wanted to shine…

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“Your x-rays look fine,” the physician assistant said. “No arthritis.” Saying an x-ray of my knee looks good is akin to saying the surface of the ocean appears calm. Then National G or some other science show, narrated by a fellow with a plummy Oxford accent, sends a pile of…

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Plum Liqueur

June 7, 2016

So, plum liqueur. I know, we just made cherry bounce. Why more booze? What gives? Do we have a problem? Well, yes. We have many problems. Who doesn’t? But this is a food blog, and we’re discussing the steeping of fruits in alcohol, not our various woes. Why so many?…

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Grilled Peppers

June 2, 2016

Lulu scorns the barbaric habit of turning peppers over a gas flame to blister the skins and holding them beneath running water to rub the skins off. Richard Olney, Lulu’s Provençal Table Since discovering roasted peppers–and realizing how easy it is to prepare them–I’ve gotten addicted. Sometimes I just roast…

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Cherry Bounce

May 27, 2016

As Memorial Day draws nigh, I may be the only American blogger who isn’t discussing grilling, dining al fresco, or nattering on about the joys of summertime eating. Not that there’s anything wrong with grilling or the foods of summer. But if you’re hankering for yet another rib recipe, or…

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