An intimate understanding of a culture is found in learning about foreign ingredients and why and how they’re put together. It’s one aspect of a people’s place in the world that you can’t take away from it, never blow up.
2019 exhausted me more than giving birth or having a heart attack. A list of a few of the people who have kept me sane, along with a sample of their work, would include (in no particular order)….
I’ve always thought I should make my own plum pudding but I couldn’t wrap my head around the fact that it calls for suet. I love suet. It is my version of Proust’s madeleine–not as classy, I know, but just as evocative a memory, recalling my mom’s Sunday roast beef dinner cooked with a healthy slab of suet on top that kept the meat moist and added a rich flavor of its own. I just couldn’t see it playing any part in a cake.
People have been cooking lamb tagine for hundreds of years old because it’s one of mankind’s most satisfying meal. And I have all the critical ingredients crammed into my cupboard.
The next couple of entries for Recipe Wednesday are about two Marines who started a food truck in New York City. I’m waiting for them to fact check the first post since it’s very much their story and I want to get it right. They should get back to me by tomorrow. We are not fake news here! In the meantime, here’s one of the recipes from that post.
This morning I want to celebrate a glorious I Can’t Believe He Did It, namely the artist Kehinde Wiley’s sculpture, “Rumors of War.”
It’s Recipe Wednesday! Every week I’ll be sending out a different kitchen mess, most of the time with a recipe. I’ll try to make them all delicious. Our inaugural recipe is IMPEACHMENT POT PIE! I had already planned to make a pie for dinner because … Continue reading Impeachment Pot Pie