Preserved Foods › Pickled

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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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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He took one of the Excedrins from the counter, regarded it for a moment, then put it into his mouth and began to chew it, slowly and with relish. The taste flooded back like memory, making his saliva squirt in mingled pleasure and unhappiness. A dry, bitter taste, but a…

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Easy Scallion Kimchee

March 29, 2016

Loyal readers–thank you, by the way, how amazing to even write those words–may have noted my fondness for fiery foods, a preference John doesn’t entirely share. Moderately spicy foods are okay with him, but when I dig into the Chinese hot mustard, peppers scoring off the Scoville charts, and dishes…

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Before discussing today’s recipe, it is only fair to touch on the last post, wherein I ranted and raved about my failed attempt to enroll in an identity theft protection program. This was occasioned by the hacking of my former employer’s antiquated computer system. Alas, attempts to protect my identity…

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WordPress bloggers have the instantaneous ability to check reader stats just by logging in.The first page we see on the “back end”–the dashboard–is a graph of blue bars whose relative heights indicate how many people hang around on a given day. So far I’ve managed to avoid constant checking, a behavior…

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Preserved Lemons

October 28, 2015

  So, are we having fun yet? Indeed we are.  Here at the IK we’ve spent the past two weeks and much of our savings flying about California. We were ill-assisted by an airline team whose experience with wheelchair users was minimal, an accessible van rental agency who left the…

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Japanese Rice Bowl

September 11, 2015

When I moved to California in 1985, it was rather like being dropped on Mars.  Everything–the landscape, the weather, even the English people spoke–was different. I wandered around in a state of perpetual culture shock. The food was different, too.  I’d never seen, much less tasted, authentic Chinese, Mexican, or Vietnamese…

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  All cooks save recipes.  It can be a peculiar pastime. For every two dozen recipes stuffed into a folder or box or computerized whatnot, one might slide into regular rotation.  And that recipe often ends up so altered over time–the onions becoming scallions, the tomato sauce morphing into paste, the…

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