Lamb Tagine with Preserved Lemon
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…
Preserved Lemons
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…
Soothing Squash Soup
It hasn’t been two weeks since a recipe for Autumn Squash Soup appeared here. So what gives? We’re still reeling around here, and obviously will be for some time. On Saturday, after John headed off to soccer practice, I decided a soup was in order. Not the Autumn Squash…
Strawberry Brownie Bars
You know, I am not really very “dessert”. Lulu Peyraud, Lulu’s Provencal Table Twenty-one blog posts into this misadventure and only now am I offering a sweet recipe–clearly I’m not really very dessert, either. This wasn’t always so. As a bright young thing, I loved sweets. A life…
Jook
“You need to go to the ER,” John said. Last Thursday night my temperature soared from its normal 97 degrees to 100.7. “Let’s stay here.” I said through chattering teeth. John doesn’t drive anymore. Going to the ER would mean driving myself, an unthinkable effort. Swallowing aspirin, I wrapped myself…
Fancying up Fish (whitefish fillets cooked in butter)
For years I avoided both cooking or eating fish, making exceptions for shellfish or sushi, and those only in restaurants. Then I acquired an extremely skinny, fish-loving boyfriend, only to go ahead and marry him. Marriage meant better glassware, matching plates, and legal status. It did nothing for my piscatory…
Japanese Rice Bowl
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…
Hot Pepper Sauce: A Ghost Recipe
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…
A little Fall eye candy…
Short post today….fall, courtesy of flowers and fruits. Food, as in unbarbecued pork, to within the next couple days. Thank you for being here.
Sourdough Scones
The IK not a news site. Nor am I a pundit. That said, blithely nattering on about sourdough scones after a week like the one we’re concluding feels heartless indeed. So, let us acknowledge what a hell of a week we’ve had, as a world, as a nation, as individuals. In…