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Posts Tagged ‘food’

This is why I like having family fact checkers.  After a friend recently gave me a grapefruit, I simply remembered that my mother used to love that fruit.  When I called my brother, he was able to add, “Yep.  That’s right.  She used to gum ’em.”

You see she had false teeth that she only wore for school meetings or doctor visits.  At home there was no need for pretense.  Gum the fruit, she may have, but she also had lovely serrated spoons made special for scooping out grapefruit pulp.  According to my brother, the whole family ate the sour fruit and with lots and lots of sugar.  He said that he and I shared a single fruit. When most of the pulp was gone, we would try to squeeze the last remnants of juice into a glass.

“So we shared?” I said with a smile.  He agreed, and then added, “Unless you made me mad.  Then I’d put dogfood in the glass.”  It’s those little details … 😉

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When I picked up the O’Keeffe book at the used bookstore recently, I was expecting to be influenced by paintings of leaves and flowers and those bones.  I was not expecting the image of The Plums (1920) to remain with me so strongly.  So far, I have only purchased 1 plum.  We’ll see what the future holds.

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Simply two eggs, slightly beaten.  Pour into hot, well-buttered frying pan.  Fold over.  Lightly brown on each side.  Touch to make sure center of egg is as firm (or as soft) you prefer.  Slide onto plate.  Sprinkle with a few fresh chopped herbs.  Yum. A good way to start St. Paddy’s Day. 😉

 

 

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I do not like bananas.

I do not like them green or gold.

I do not like them hot or cold.

I do not like them with pretty brown spots.

I do not like them cut into pots.

I do not like them sliced thick or thin,

not even when placed in a bright shiny tin.

Eat a banana that looks like gourmet abstract art?

No, my dear Sam.

I’d rather eat my wheat bread with ham.

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I have a friend who loves to make a gin and tonic cocktail of sorts, and he loves to eat moro, or blood, oranges.  One day I asked him why not try adding blood oranges to the recipe.  This is what he came up with.  Not rocket science he would say, but oh so very delicious with or without alcohol.

Blood Orange Cocktail

1-2 moro (blood) oranges

sparkling water

limeade (something all natural with no added sugar)

gin*

Juice the oranges, retaining a bit of the pulp.  Split the juice and pulp between 2 chilled glasses.  Add gin (or not*) to taste.  Top off the drink with sparkling water and limeade.  If you want to be completely over the top, add some sliced limes just before serving. 😉

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A few folks have asked so here it is:  a view of the black radish next to the more commonly seen red radishes.  I picked up my first one simply as something new to photograph.  I had no idea how it would taste or how to prepare it.  When I mentioned this to a friend of Russian ancestry, she shared some of her family’s recipes.  Tastes a little bitter but the carrots and red onion add sweetness.  Very high in Vitamin C and full of other good stuff.  Just what’s needed as we await the next snowstorm. 😉

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black radish salad

1 medium size black radish, peeled and grated

1 large carrot, peeled and grated

1/4 cup or so of finely chopped red onion

a little chopped fresh parsley

Toss all ingredients in bowl with a little olive oil, squeeze of lemon juice, black pepper and pinch of salt.  Cover and place in refrigerator to marinate for a bit.  Serve alongside saucers of sliced toasted bread that have been lightly rubbed with garlic, sliced red tomatoes and homemade aioli dressing.  Smoked salmon on the side wasn’t bad either. 😉

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“You could starve to death in the midst of plenty if you didn’t have garlic!” 

— quote by SFH

I’ve always loved the idea that no matter how tart the lemons of life, you can always find some sugar to sprinkle on top.  You know, sweeten things up.  I forgot you can also mix garlic with lemon and create some tastiness too.

I was reminded of that fact this morning by that fellow in my life.  He is quoted above.  He is absolutely notorious for his use of garlic.  And while one might think that he is joking about starving without garlic, let me assure you that he is not.  In our time together, I have gained a whole new appreciation for garlic spears in steak, garlic-based marinades for beef, chicken and pork, and garlic-rubbed toasted bread served with sliced tomatoes and smoked salmon.

He is perhaps most famous for his pesto.  Traditionally, he makes it with fresh basil, lemon juice, pine nuts, parmesan cheese, olive oil, some black pepper … and a ton of garlic.  Now at the drop of a hat, he can make all sorts of variations to accommodate allergies, e.g. replacing pine nuts with carrots for my young cousin.  At some point he started adding sundried tomatoes.  When pine nuts became a bit scarce, there was a hazelnut experiment.  Black walnuts didn’t work so well.

One day I hope to convince him to sit still long enough to write about his philosophies of food, especially around garlic.  But I suppose most people would prefer he just keep cooking.  😉

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