When Jan came back from Disneyland, she asked me to make the crackers she had refused before she had left. Normally, with something like fresh crackers I would serve a “deli-dinner,” a selection of cheeses, cold cuts, and deli-salads. Jan decided that that was not what she wanted, because she had been eating “deli-food” for three days.
Karl’s Hungarian Porkolt (pork stew)
Filed under Main Dishes, Pork, Stews
About a year ago. I made some fresh crackers that Jan named “Karl Don’t Make These Crackers.” This was not because they were so bad, but because they were so good. These crackers were just too tasty and addicting to just leave laying around tempting you to eat them. Because of this, I have really made these crackers only a few times in the past year. Once you eat a fresh cracker you will wonder why you ever eat the things out of a box.
Karl’s Sesame Crackers
Filed under bread, Side Dishes
Adapted from a recipe on The Hobbit
Eilene and her friends are still watching the Tolkien Ring Trilogy. For lunch I served them sausage, raw carrots, and lembas bread. Eilene is tied of beef, so I am making a pork stew for dinner. They have also requested more lembas bread (yes, it was that good).
Karl’s Wise Sage Stew
Filed under Main Dishes, Pork, Stews
Eilene is having a bunch of friends over for a New Year’s marathon of Fellowship of the Rings. The first meal I made for them is a traveling lunch: sausage, lembas bread and raw heirloom carrot sticks. It is truly amazing how much teenage girls can put away.
Fellowship of the Ring Feast
Filed under Main Dishes, Pork
Adapted from a recipe by Derek C.
Lembas Bread is travel bread; it should be nourishing, compact and sturdy. In quick breads the point is to knead the dough as little as possible, so that your bread soft and crumbly. For travel bread you want just the opposite. You want to knead the bread as much as you can to create the gluten that will make the bread tough, dense, and transportable without falling apart.
Karl’s Lembas Bread
Filed under bread, Side Dishes
My nephew, Braden, is staying at Myr’s place and is leaving today. For one last meal together we decided to have a Sunday lunch at her place before they ran him to the airport. Before Miriam and Chris went to his mother’s for Christmas, they gave us some Calabrese sausages. I thought it would be a good idea to uses these for this meal.
Karl’s Calabrese and Cabbage Soup
Filed under Main Dishes, Pork, Soups
This is my sister’s last day here and I am making pancakes for breakfast. I noticed a few pears on the counter that were past their eating prime. Fortunately, they were still good on the inside. I decided to make compote to go on this morning’s pancakes.
Karl’s Boxing Day Pear Compote
Filed under Breakfast, Sauces and Spices
This is Christmas Day and we went to Tai Pan in Palo Alto for dim sum. They do an excellent dim sum for Christmas (but make your reservation well in advance, we almost waited too long). With all of that rich food, we knew that we would want something simple for dinner.
Karl’s Chickyssoise
Filed under Main Dishes, Poultry, Soups
My sister, Karen, and I were at the Christmas breakfast table reminiscing as one does. The subject of beef tongue came up. Our mother, Claudia, would make beef tongue occasionally as we were growing up. I decided to whip some up to go with the Chickyssoise I was making for dinner.
Karl’s Pickled Beef Tongue II
Filed under Beef, Main Dishes
A visiting sister gives me a good excuse to bring back some of my best dishes from the year. The Greek barbequed lamb, and Karl’s Greek Lemon Pilaf that I made for Easter were really successful. However I was sure I could make them even better. A cold green bean salad would complete the meal.
Karl’s Greek Broiled Lamb
Filed under Lamb, Main Dishes
karllueck
Miriam
Jabberwocky Stew 