Green and Gold! See it? That was totally unplanned.
As I have mentioned before cooking for other people stresses me out so I tried to go for easy and good football food like things.
Ribs sounded like good football party food and I knew I could get good ones at the meat market down the street and I had the uber-easy Virginia Willis Coca-Cola-Glazed Baby Back Ribs recipe…make glaze, bake, glaze once in awhile. This was my first attempt to make ribs. It went pretty well. They were kind of delicious. I didn’t find scotch bonnets so I used 2 habaneros. Use them both! The glaze is so sweet it can handle it and doesn’t have any burn, promise. I did have to make a special trip to buy the Coca-Cola because I just felt that using Organic ‘Cola’ with pure cane sugar would be cheating and Whole Foods does not have organic all natural Coca Cola… really Coke? Get with the program.
The cornbread recipe was kind of disaster though and I didn’t notice till I was pretty far in and then had improvise how to fix it. 4 cups of flour with only 1 cups of buttermilk and 2 eggs is just not going to work. I added another cup of buttermilk. I thought it was edible. A little dry yet, but I melted butter onto it when I reheated it, and melted on some extra cheese. Everything is better with extra cheese.
Trapped at home, phlegm-y, wheezy, coughing? Have you been wearing the same sweatpants for 48 hours and you’re wondering if you can take NyQuil during the day? Me TOO!
This is what I did… I cleared out my cabinets. I made some oatmeal with shredded apple for breakfast. Used all the odds and ends I could find to make blueberry-coconut-cinnamon-pecan-hazelnut-muesli-granola. There are also flax-seeds, rolled oats, rye flakes, quinoa flakes, and black forest honey…maybe more. The NyQuil-phlegm fog in my head is still pretty thick.
Finally muffins, which I made because I have a Rachael Ray recipe that calls for store-bought lemon poppy seed muffins and I do not “buy” muffins. I did have to bathe and leave the house to buy some buttermilk for those muffins this afternoon. They were kind of delicious…buttermilk-lemon combo is excellent.
Pepitas! I forgot there are also pepitas!
I have to admit that I absolutely assumed that cioppino was Italian…until I Google-d it this evening and saw that it hails from San Francisco. Well…I learn something everyday.
I’m still nursing this #$%^ cold so “easy” and “soup” are big bonuses on my recipe selection list right now. Also I’m craving seafood after the Bavarian vay-cay diet.
So this is what my 1/2 batch of Rachael’s Everyday Cioppino ended up like:
- olive oil, some red pepper flakes, half a can of anchovies, a bay leaf, 3 cloves of garlic minced in a pot over medium heat
- After the anchovies started to melt a little I added 1 stalk of celery chopped, and 1/2 an onion chopped.
- Once the veggies were a little soft I splashed in a little white wine (1/2 cup-ish of organic Torrontes from Argentina)
- After about a minute I added the stock, mine was about 10 oz of chicken stock from a carton and 4 oz fish stock from frozen concentrate (I freeze it in ice cube trays so I can pull a few cubes out when I want them) also 4 sprigs of fresh thyme, a good handful of chopped flat leaf parsley and a 14 oz can of fire-roasted crushed tomatoes
- After that came to a bubble I lowered the heat a bit (med-low) and added my fish (good sized chucks of cod – I seasoned them with smoked salt flakes and fresh ground pepper)
- After about 5 minutes I added 1/2 dozen mussels and shrimp and a good handful of little scallops.
- Then I covered it and cooked it for a another 5-10ish minutes then pulled out the now naked thyme stems. done.
My shrimp were a little overcooked….I could have added them for the very last next couple of minutes.
Now. What am I going to do with the second half of that can of anchovies?
When I see peaches at the farmer’s market…they say “pie” to me. I almost hear it in my head. This time they said crostada, which is kind of just “easy” pie.
Part of this is that I prefer my peaches cooked, grilled, baked, broiled, whatever…not raw. Also peaches play well with spices I like, nutmeg and cloves… the types often used with fall foods like squash. I also prefer peach to apple pie. Apples are way more difficult to peel and core. Besides apples always say “apple crisp” to me.
Mostly I shouldn’t be listening to the fruit at the farmer’s market at all, because I need to stop making desserts and start running — or I’m going to have to pull my fat jeans out of the back of the closet.
pie pie pie pie
pie pie pie pie
pie pie pie pie
pie pie pie pie
It kind of worked actually… the crust was a little tough but recognizably pie crust and I would say as good as or better than any pre-made store-bought crust.
I had both peaches and blueberries purchased earlier in the week at the farmers market and I was eating them but there were still a lot of both. A common problem of mine, to get excited at all the beautiful bounty and purchase more than I will be able to consume… Anyway… when I made plans to have dinner with friends I decided to make peach pie, for the first time ever of course, and then when I looked up the recipe in Bittman he suggested an alternate of also adding a cup of blueberries! Which I also had! Kismet.
It was awful tasty, if I do say so myself, and I shared it for once so I only ate 3 pieces instead of all of it.