Every year for Thanksgiving, we make Cornish pasties, which are football-shaped meat and potato pies. (American football, not soccer ball.) We’ve been looking forward to this for several days, so when Laurie went to get Iris up from her nap, she said: Laurie: Do you remember what Dada is making for dinner? Iris: Lobster! Laurie: […]
I happened to stumble across—okay, I was ego-surfing at Technorati—a post by Orangette (whose blog I have now dutifully aggregated) about sausages and grapes. Judging by the photo, she makes it better than I do. Sausages and grapes is an Italian dish, often called Tuscan but probably made anywhere they have sausages and wine grapes—that […]
Nearly every recipe in the mighty 50 Chowders, including the leek and mushroom chowder I made this week, recommends serving with toasted common crackers. What are common crackers? Jasper White explains: The common cracker descended from hardtack, also known as ship’s biscuit—a very dense, unleavened brick of baked flour. Necessity wrote this recipe, since flour […]
Iris: stares off into space pensively Me: What are you doing? Iris: Thinking about sausage. Me: What kind of sausage? Iris: Link.
When I am in a funk, there are two things sure to help: listening to Cotton Mather’s 1997 pop masterpiece Kon Tiki, and reading Jasper White’s 50 Chowders. It’s not that I make chowder very often, but chowder is a reassuring idea. Whatever you’ve got, counsels the voice of Jasper, boil it up with some […]
