Kirsten's tomato starts from her final days at Mendham High have yielded quite the crop of oddly shaped and not particularly beautiful tomatoes. Were they subject to some weird genetic experiments in the classroom?
Knowing that I had about 50 or so tomatoes outside methodically inching along to an unusable state of mushy, I clipped this recipe from the Star Ledger's Food section on Wednesday, ahem, the Star Ledger's shadow of its former self Food section. (I can't even link to their website since it is virtually impossible to navigate or even find articles from the paper itself.)
The Bacon & Tomato Jam recipe was the one I read all the way through. Why? Who would ever want to eat this? But, in the back of mind I was thinking, hmm...what a great Christmas gift for Peter. He has certainly established prominence as the go-to guy for weird foodstuffs.
I've driven past signs for James River Plantations many times going back and forth to Durham and Miami, and have never been able to allot enough time to head off the exit and find it; there is question whether the historical site even exists or if it's a ploy to get vacationers to wander through some small towns searching for it.
I have had a corn pudding dish at Thelma Hartwick's once; I must have been enthusiastic about it because I have a recipe card she wrote out for me, however, hers calls for cans of creamed corn and regular corn and a box of corn muffin mix, so this one is definitely more authentic. But, like the Bacon & Tomato Jam recipe, I can think of no use for this James River Corn Pudding; Thanksgiving dinner attendees can breathe a sigh of relief.
Grilled Pork Skewers is from Mark Bittman's Minimalist column in the NY Times. I have generally never had success with any of his recipes; his description of the taste and texture rarely match my experience once the dish is done. But I continue to clip the occasional recipe, since his writing always conveys such a sense of of course, how simple, how tasty, this is a no-brainer that I am coerced once again to try.
Knowing that I had about 50 or so tomatoes outside methodically inching along to an unusable state of mushy, I clipped this recipe from the Star Ledger's Food section on Wednesday, ahem, the Star Ledger's shadow of its former self Food section. (I can't even link to their website since it is virtually impossible to navigate or even find articles from the paper itself.)
The Bacon & Tomato Jam recipe was the one I read all the way through. Why? Who would ever want to eat this? But, in the back of mind I was thinking, hmm...what a great Christmas gift for Peter. He has certainly established prominence as the go-to guy for weird foodstuffs.
I've driven past signs for James River Plantations many times going back and forth to Durham and Miami, and have never been able to allot enough time to head off the exit and find it; there is question whether the historical site even exists or if it's a ploy to get vacationers to wander through some small towns searching for it.
I have had a corn pudding dish at Thelma Hartwick's once; I must have been enthusiastic about it because I have a recipe card she wrote out for me, however, hers calls for cans of creamed corn and regular corn and a box of corn muffin mix, so this one is definitely more authentic. But, like the Bacon & Tomato Jam recipe, I can think of no use for this James River Corn Pudding; Thanksgiving dinner attendees can breathe a sigh of relief.
Grilled Pork Skewers is from Mark Bittman's Minimalist column in the NY Times. I have generally never had success with any of his recipes; his description of the taste and texture rarely match my experience once the dish is done. But I continue to clip the occasional recipe, since his writing always conveys such a sense of of course, how simple, how tasty, this is a no-brainer that I am coerced once again to try.
At last, something good to read again!
ReplyDeleteOkay, Marcia, go ahead & set up a blog for me, you can name it (not too cutesy, please), give it the password yuejie26 and use our comcast email. Make it easy so I can just type something in there and plop in pictures/links. Thanks!
My new favorite recipe is bbq chicken pizza, using this crust: http://www.101cookbooks.com/archives/001199.html
ReplyDeleteI know that there is a lot of explanation for one little dough recipe...but it turns out perfectly thin and crunchy! Mm. Katie's doing chicken salad for lunch today. Also mm.
Also, to clarify, I do not use a pizza stone, nor do I toss the dough. Or use cornmeal. But the proportions are good, and the overnight fermentation seems to work :-)
ReplyDeleteChelsea likes bacon jam. It might be a Southern thing.
ReplyDelete