I am making a French(-ish) roasted chicken for Sunday’s dinner. My original thought was to make a carrot soup, but daughter Miriam requested a carrot salad instead. Looking at French carrot salads on-line, I found that I did not have fresh parsley and Miriam cannot eat onions at the moment. I had dried chervil—A.K.A. French parsley—and I decided to substitute currents for the onions.
Tag Archives: recipes
Daughter Miriam has been sick and cannot eat anything with onions or peppers. As a result, I have adapted my Japanese potato salad to meet her needs for our Sunday dinner. Removing these ingredients left the salad a bit vegetable deprived, so I boosted the amounts of celery and grated carrot.
Wife Jan got back from Burning Man on Monday. She broke her arm while she was there and I have spent much of the week “doing for her”—tying shoes, driving, etc. Getting the pictures she took on her trip has not been a top priority. Jan did get pictures of some of the dishes, before they were gobbled down. I had made enough of each dish that her group could gift the remaining mixes to the camps around them. Continue reading
Eilene’s friends are coming over again—one has just returned from visiting family in the Philippines. The last two times I have made dinner for them it has been pasta—a tomato based sauce and an Alfredo sauce. I wanted to do something different and I have not made bierocks in quite a while, Eilene liked the idea.
Eilene’s friends are coming over for dinner after a long hike. Wife Jan is still at Burning Man and while she would find this dish “too rich” the kids will like it. While I could have made my own Alfredo sauce I decided to try a short cut. I like to make the dishes that I make for Eilene’s friends one dish meals—protein, starch, and vegetables all in one recipe.
I found a new produce—new to me at least—at Trader Joe’s this week, Thomcord grapes. These grapes are a crossbreed of Thomson seedless and Concord grapes. They have dark purple skins and a wonderful flavor. While my wife Jan does not like grape jelly—growing up her mother bought nothing but Welch’s grape jelly—daughter Eilene loves it. She asked me to turn these grapes into a jam.
Last week, we were at a local restaurant that served lau lau pork (leaf leaf pork). Miriam bought a side dish of this and it was amazing. In reading about it, it appears that it is usually made with both fish and pork, but the restaurant and many of the recipes I found on-line replace the salted fish with soy sauce.
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.
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.