A fun read to plan for your New Year’s Eve celebrations!

I just wanted to share a link with you, as you plan your NYE celebrations.

NPR’s food blog The Salt is always good for some interesting food news and ideas. I’m glad I stumbled on it a month or so ago.

I found this post, on New Years Eve traditions around the world, particularly delightful. Possibly because I have both lentils and sausage in my house, and the ethnicity I can most lay claim to is Italian. (Or maybe I just like the idea of throwing things, and I think throwing them off my 6th floor balcony sounds more fun than at my neighbor’s front door.)

I possibly ought to be looking for a Hoppin’ John recipe (which I know I have, as I think on it, in No Red Meat), since I am, far more than I am Italian, American.… Continue reading →

[123] Spaghetti with Clams

We actually made this recipe from Cooking for Two way back in February. At least, that’s what the date stamp on the photos say.

I don’t remember much about it. Other than enjoying it, I recall we had a moment or two of wondering if the clams were going to kill us. I don’t, however, remember why. Maybe typing it up will remind me. I hope so, or I’m going to panic making it a second time, and that won’t do.

Having rediscovered it, I think I am likely to make it again soon. Though, do clams have a “season” the way salmon and swordfish do? I don’t think so, but if they do, it might have to wait.

Boo to that. I like clams. I especially like that Seafood Watch says they’re never worse than a “best choice” “good alternative”.Continue reading →

2011 Thanksgiving photos

In poking around my photos, I finally found a few photos from Thanksgiving. Not many, and there are certain recipes (most of them) that we forgot to photograph. And it’s really a shame in the case of the apple-molasses pie, because that thing looked…


They called it the “Demon Pie”. So, yeah. Maybe it’s a good thing there’s no photographic evidence of it.

Anyway! On to the photos, with just a little bit of commentary for you as well.

I was astounded when I found my turkey’s neck had been left on. I actually wasn’t quite sure what to do at first. I didn’t want to try to roast it with the turkey, as I thought that might make it gross, but what the heck?… Continue reading →

Slow Cooker Caramelized Onions

This is a quick link post. Because I have to share an amazing link with you. A link that changed my life.

How, you ask? Simple – it opened up the doors of any damn recipe that requires caramelized onions. Let’s be clear. I was highly unlikely to ever slave over a stove top making caramelized onions.

I bet you’re wondering if slow cooker caramelized onions are as good as the kind you slave over. I think so. I tell you that I can’t tell the difference between my caramelized onions & someone else’s. They’re all good.

So, yes. I really did make these in a slow cooker. And I don’t regret it.

Best part? They freeze wonderfully. So now I can make heaping piles of caramelized onions with minimal effort AND have them for future ventures.… Continue reading →

[122] 2011 Christmas Dinner Bone-In Prime Rib Roast

How to Cook Everything, Revised Edition by Mark Bittman

Last year, Bill and I accidentally started a tradition. At least, it felt that way to me earlier this month, when I was thinking about what to cook for dinner.

Apparently, I felt that way last year too. Even though I made some mistakes last year.

This year was also good, but not as good. I didn’t like the wine as much (a Washington State Malbec vs a Chilean (I think) Pinot Noir). This was a bone-in roast, and also had substantially more fat on it. The rancher (same as last year) had also had the bones cut off the meat, then tied back on. I do not know why, but it prevented carving the way Mr. Bittman suggested.

Anyway, I thought you guys might want a quick look at what we had.… Continue reading →