Myr has been sick and her doctor has put her on a “gut calming” diet. Bone broth is supposed to be good for what ails her. I have never made bone broth—it always seemed like too much work—actually most of the time is spent watching the pot bubble.
I’m trying to catch up on my postings. While I did not stop cooking while Jan was working on her book, I did not have time to write them up. We were going to a party and as my contributions I thought I would bring crackers and schmear. My thought was to make a schmear that would be reminiscent of a classic lox bagel—lox, cream cheese, onions and capers.
While I like slow cooked chili with tender chunks of beef, I sometimes just want a quick meal for a weekday. While I have been known to simply use a brand name chili, sometimes I like to go just a step further. This may take a few more minutes than simply opening a can, but the flavor is worth the effort.
The NYTimes sends me emails with recipes several time a week. A recent email was all about cold noodle dishes. As I read through them I got a hankering for cold noodles, but none of their dishes really suited me. I borrowed a few ideas from their cellophane noodle salad, but mine is based more on my Vietnamese summer rolls.
A few weeks ago I had some peaches sitting on the counter in danger of over ripening. Jam was the obvious solution. Jan thought it was “too sweet.” This flaw did not stop her from eating the entire jar in two weeks.
The best known Sub-Saharan chicken stew, at least in America, is Ethiopian doro wot, This is a dish with a long ingredients list—complicated by many of them being hidden inside several spice blends. There are, however, many other Sub-Saharan countries, everyone of which has their own version of chicken stew.
I wanted to make a Sub-Saharan side dish to go with my West African chicken stew. I knew I wanted to use garbanzo beans and spinach, but all the dishes I found on-line threw in peanut butter to “make it African.” Since my chicken dish already contained peanut butter, I did not want to use it—two dishes that taste too similar is not interesting. I had to find another way to make my dish “African.”
Jan asked me last week why I never make chicken wings. As is usually the case, at some point in the past she told me that she did not like them. As is also the case, she completely denies ever having said that or that she did not want them that day. Eilene prefers legs to wings, so I threw in some of those as well.
I am barbecuing chicken wings for this Sunday’s Dinner and I needed a vegetable side dish. While Jan like corn on the cob, much of what you find in the stores has already gone moldy—pull back the top leaves and take a sniff. My wife will not touch it when it is that state. Fortunately, there is an Summer vegetable stand near us that has really fresh corn.
Usually when you buy radishes from the supermarket—and even from the farmer’s market—the leaves are almost always wilted and sorry looking—good only for compost or the trash bin. Yesterday, a new farmer had shown up at my local market and he had really fresh radishes.