Sometimes, Jan eats Alpen cereal for breakfast. For the last week, she has been saying, “I should make muffins with the Alpen one morning.” I finally caught on to what she was really saying which was, “You should make Alpen muffins one morning.” This is that morning.
Karl’s Alpen Mini-muffins
When I make teriyaki chicken I usually use the traditional Japanese (and my mother’s) simple recipe—soy sauce, mirin, saki, ginger, and sugar. Years ago—like 30—I had a friend who added wasabi and brown sugar to his teriyaki sauce. For this meal, I decided to go a bit less traditional and do a variation of my friends recipe.
Karl’s Barbecued Chicken Teriyaki Skewers
We had Cuban Picadillo for dinner and I had some lime juice left over. I had three red pears and I thought that the juice, with some rum, would make a nice Cuban twist on roasted pears. Red pears are a variety of d’Anjou pears.
Karl’s Roasted Red Pears
Adapted from a Giada de Laurentiis recipe
Jan loves persimmons and she loves pie. As usual, she tied to make it healthier and her own. While this dessert may not have been in keeping with the theme of my Indian feast, who cares? It was a great pie!
Jan’s Persimmon Pumpkin Pie
The kids are not coming over this week end, so Jan requested baked beans and hot dogs. Most Americans would grab a can of Van Camps or Bush’s (Heintz, if you’re British) and be good to go. I decided that I wanted to make my own.
Karl’s Boston Baked Beans
It is Tuesday and Eilene’s friends are coming over. Today’s theme is pumpkin. My original thought was to make pumpkin soup, but one of the friends is going to make that. I remembered my mother’s pumpkin bread and Eilene liked that idea.
Karl’s Pumpkin Bread
Myr and Jan went to a pot-luck at Pie Ranch yesterday (Hey, for them this is work). Myr’s contribution the meal was Balsamic Strawberries. These are good all by themselves, but they can also go equally well on a mesclun salad or vanilla ice cream.
Karl’s Quick Variation of
Miriam’s Balsamic Strawberries