We have a new neighbor across the street and my usual practice has been to gift new neighbors with a jar of jam as a welcoming to the neighborhood. Surprisingly, I had no jam on hand—normally I have 4-5 jars ready to distribute or for personal consumption. I needed to make a new batch.
Karl’s Ginger White Peach Jam
I recently learned how to make pancakes from scratch. When Jan decided to go to Burning Man this was an obvious choice for one of their meals. There was how ever a hitch, out in the middle of the desert there would be little refrigeration available—which kind of knocks out using fresh milk and eggs.
Karl’s Blueberry Pancakes for Burning Man
Wife Jan is going to Burning man and a lunch side dish had been requested. I put forward several options and a variation of a dish I made a few weeks ago has been requested. I wanted something that would be quick and easy, so I decided to use orzo spiced up with za’atar.
Karl’s Za’atar Orzo for Burning Man
A pilau is properly made with rice, and I had originally intended to make this a rice dish. Wife Jan though that rice would take too long to cook. Israeli couscous was invented as a rice substitute when the fledgling state of Israel could not import as much rice as people wanted. This could therefore be called “Israeli pilau.”
Karl’s Saag Pilau for Burning Man
Jan’s Ethno Breakfast has come around again. For the last one I had made 2 dozen Cajun deviled eggs. I did not want to make exactly the same thing again, so I thought I would make these Middle Eastern with za’atar.
Karl’s Za’atar Deviled Eggs
Last week, I made what I thought was a fruit cobbler (fruit on the bottom). On further research, I found that I had made something closer to a tart (fruit on the top). I was planning to try making a cobbler again when my wife, Jan, said that she preferred the fruit on the top.
A Serving of
Karl’s Peach Pie Cobbler
I started with a recipe from a King Arthur, each time I make it a tweak it a bit further from the original. Today, I am making some rolls to go with my simple cioppino. These rolls started out as pull-apart-rolls, but I decided to space them further apart as individual loaves.
Karl’s Dinner Rolls
The kids are not coming over this weekend, so it is just the three of us for dinner. Sundays have been restricted lately because of Miriam’s diet, so I could make something with tomatoes, garlic and onions. When I suggested cioppino Jan was all for it.
Karl’s Simple Cioppino
Last week, Jan went to the Central Valley to visit her friends and she came back with a mound of fruit. Since most of it was still not ripe I put it into brown paper bags to ripen. This Sunday it all came ripe at once. What to do? A fruit cobbler came to mind.
Karl’s Stone Fruit Tart / Cobbler
Last week Jan’s farmer friend dropped pounds of tomatoes on us. To preserve them, I turned them into three quarts of a simple tomato sauce—just tomatoes and a bit of salt. This allowed me the greatest flexibility when I decided what to use the sauce in a recipe— meaning it did not lock me into Italian cuisine, like so many of the sauces on-line.
Karl’s Homemade Pasta Sauce