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Boom-de-yadda
There were never any "good old days" — they are today, they are tomorrow
ah, the traditional foodstuffs of my people 
18th-Feb-2008 12:03 pm
food, Bascove peaches
...if you define "my people" as "earthy-crunchy Northern Californians", that is.

I'm taking advantage of the monkey's absence to indulge in the kind of food I grew up on, the kind of cooking he hates. Last night was Mark Bittman's Autumn Millet Bake (although I got the recipe via 101 Cookbooks) with golden-crusted Brussels sprouts on the side.

Tonight will probably be caramelized tofu with Brussels sprouts and maybe an apple crisp for dessert. Apple-pear crisp, if the pears are ripe.

Yum.
Comments 
18th-Feb-2008 08:34 pm (UTC)
Sounds pretty yummy to me too.
18th-Feb-2008 08:36 pm (UTC)
Oh, YUM! I can only DREAM about that! Wow.... yeah... the stuff I ate up till Cypher...the ONE thing Gary and I had in common? These foods! (ok, two, we both liked yard sales....)

OH! yeah, meaning to ask, been making the no knead dough now for a couple three weeks, here is what happens, the bread baked, is "rubbery" in texture, that normal for this kind? Not sure how to describe in any other way other than rubbery... wth? Any advice?

thanks and love!
18th-Feb-2008 09:09 pm (UTC)
LEXI! holy mackeral! I just surfaced for air from that 101 Cookbooks site! Dayum! Next time I will bring scuba gear...I have to go, I found a recipe for Irish Soda bread....
19th-Feb-2008 02:44 am (UTC)
This is you, isn't it?

19th-Feb-2008 02:57 am (UTC)
LOL! ye--- I mean, no of course not! I don't have to do research papers anymore!

you gots my ticket...


18th-Feb-2008 10:22 pm (UTC)
He doesn't like Brussels sprouts? Silly guy. They're one of the great early wintertime vegetables, and besides, the texture makes them fun to eat.

Golden-crusted sounds tasty. Usually I just boil them, steam them, or (if very fresh) eat them raw, leaf by leaf.
19th-Feb-2008 03:44 am (UTC)
The Millet Bake sounds amazing. I'm going to have to try that. I'm (ahem) with the monkey on the Brussels sprouts though.
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