Saturday, November 29, 2008
I've been brooding over what to write for my last piece. So today after I made pancakes with my niece it hit me. That is what my final piece would be! It works out. My first work was about learning, the second about cooperation, now the third is about teaching. It's coming together!
Thursday, November 27, 2008
So it's Thanksgiving, and I ran into a glitch earlier. After promising my mom that I would make desert, I return home from the store to find that the pie shell I was planning to use was broken! I had to come up with a delicious desert fast, and preferably one that was gluten free. In case you're wondering gluten is the part of flour that gives baked items their chewy consistency. My step dad is allergic to it. I wanted a seasonal dish, because hey, it's Thanksgiving. I had also bought a can of pumpkin. Pumpkin pudding, no too time consuming, pumpkin cookies, no wait those have gluten, then it occurred to me, pumpkin rice pudding. I hit the Internet looking for a source. I found this recipe from a favorite magazine Real Simple. I had to modify it as I had no orange juice. I also used lactose free milk and added a bit of nutmeg, ginger, and cinnamon. It turned out great and we all enjoyed it.
Sunday, November 16, 2008
This movie is fantastic. By the director of Shaolin Soccer and Kung-fu hustle, it's slapstick cooking comedy. IMBD describes it below:
The God of Cookery, a brilliant chef who sits in judgement of those who would challenge his title, loses his title when a jealous chef reveals him to be a con-man and humiliates him publicly. As this new chef takes on the God of Cookery's role, the former God tries to pull himself back on top again, to challenge his rival and find once and for all who is the true God of Cookery
I'm becoming increasingly excited about my upcoming European expedition. So, when I found a copy of this book in the lending library at my apt. complex I had to nab it. One of the great things is that this book contains recipes as well as history, a couple lessons in french food vocab, geography, restaurant reviews and advice for navigating the Parisian dining scene. Fascinating!
"The indispensable guidebook to Paris -- by the incomparable French food authority. Patricia Wells knows exactly where to find the flakiest croisssants, the essential bistros, the most knowledgeable wine merchants, the richest, darkest chocolates, the most sublime cheeses, the earthiest charcuteries, the sturdiest copper pots, the cheeriest cafes, and the crusty loaf that all of Paris adores."
Sunday, November 2, 2008
This cook book is a classic. One of the best parts about it, other than all of the great vegetarian recipes and cute drawings, is the forward where the author Mollie Katzen gives her personal history in relation to the cook book. Following is a quote from the forward:
"I hadn't tasted a fresh green vegetable until the age of 12, when I was invited to dinner at the home of a friend whose mother had a vegetable garden. She picked fresh green beans for dinner and served them lightly steamed in bowls, with a little warmed milk poured on top. I went wild! This was a radical new discovery for me! I kept thinking about those green beans long afterwards- until I had my second experience with fresh vegetables at age 18 in, of all places, the college cafeteria"
She goes on to talk about her experiences working for and starting a restaurant, and how she came about writing and illustrating her vegetarian cookbook.