Salad days

October 21, 2017

NOTE: This was written last weekend. I have munched off and on on said salads all week, but given my schedule has been shot to hell by the serious illness and death of a dear friend, there are no pictures. Let your imaginations work for you.

Salad is just different in the fall.

In the spring, salads are light, fresh. They focus on the newest, greenest, freshest ingredients, and they take only the lightest of dressings. They often incorporate fruit, as well as the early veggies that tell you winter has broken and spring is here.

Fall salads are different. Many of their components are cooked, and served either warm or at room temperature. They focus on a lot of root vegetables. The dressings are heavier, spicier. They often contain grains, and chopped meats. In general, they’re just heartier, in keeping with a cooler temperature and a season when, in past times, you’d be working harder than usual to beat the weather and bring in the last of the harvest.

I love fall and winter salads. I love dishes you can serve at room temperature, and one-dish combos that aren’t soups or braises but that are hearty enough to make a meal.

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Smoke if ya got ’em

September 30, 2017

Yes, honey. Come to Mama.


I like my new toy.

You will recall in my last post, or in some recent post, I mentioned having gotten my new Masterbilt smoker. I finally got the damn thing put together, after stripping the threads on the nut and bolt that hold the damper door on, and did the requisite warm-up runs empty.

Then I smoked steelhead trout filets, which were underwhelming. They were just too…fishy. Or I used too much in my deviled eggs (with the caviar I’d ordered from Amazon. Have I said how much I love Amazon? I love Amazon THIS big…).

Not to be defeated, the next project was a sirloin tip roast. And I am happy to report that, although dinner was an hour later than I had planned, that stuff was GOOD, I am here to tell you. Real good. Sweet Baby Jesus good.

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March 6, 2016

It's raw fish. Deal with it. It's good.

It’s raw fish. Deal with it. It’s good.

In the ongoing roster of new things I have made, please note down “tuna poke.”

Say what?

Yes. Tuna poke. You will find a recipe for it right here, and that’s essentially the recipe I used, except I left out the avocado because I didn’t have one. Essentially, it’s raw tuna, marinated in a soy sauce and sesame oil based sauce, and stirred together before serving with diced pineapple and, if you had it, avocado.

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Cooking again. A little.

February 26, 2010

I did actually cook last night. Sorta. I made tomato soup and grilled cheese and bacon sandwiches, and they were damn good, thankyouverymuch. And tonight is going to be meatballs in bolognese sauce, with risotto (because I just don’t feel like pasta) and maybe even some roasted carrots.

And today at lunch I ate a brussels sprout that I liked.

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