Actually five, if you count the olive oil, sunflower seeds, and salt. Highly recommended.
Archive for the 'winnie' Category
We do a lot more cooking way uptown — there just aren’t as many options for eating out or delivery as there were in Brooklyn, which is mostly a boon — but sometimes neither of us gets home till 10pm, and nobody feels like doing anything more than reheating leftovers or prepared foods.
Continue reading ‘Shortcuts’
We get a little too comfortable with routine sometimes, and that makes us — or at least me — somewhat uncomfortable after a time.
Continue reading ‘In with the new’
2013 (all 1.5 months of it) has seen new additions to our repertory — a lot more Asian.
Continue reading ‘Venturing into foreign territory’
Morita, ancho, pasilla, guajillo, de arbol, cascabel, mulato — and probably a few others I can’t remember — gathered at a fruit market in Playa del Carmen, dried in an oven in Washington Heights, pulverized in a spice grinder. One of the most wonderful kitchen smells there is.
One thing we’ve been doing a lot more of lately is cooking from books and recipes from various trusted websites. I generally turn to these sources for inspiration and then go off on my own riff — not as much for baked goods, since I have less experience and confidence there — but I’ve been benefitting greatly from following more closely the printed instructions. Or have at least been introducing somewhat more variety to our table.
If it’s not the the slowness of film that delays me, it’s the ill-fitting replacement power adapter I got for the scanner or the outmoded dust-cleaner-upper software. But I’m still here, and I’ve been doing a lot of cooking. Let’s start with November.
Some days I feel more motivated.
Other days, we have stuff on toast.
I might just prefer sliced hard-boiled eggs paved on mayonnaise over egg salad. Sometimes the parts are greater than the sum.
And I don’t know if it’s because the tomatoes were not as good this year, but I might even prefer the hard-boiled egg sandwich to the tomato sandwich.
Colder days are nearly upon us.
Say what?