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By mlb, on July 4th, 2011%
I. This is some really good pork tenderloin. You definitely need to grill some this Summer. Just pick a day and do it, you won’t be sorry.
II. I started volunteering at the Montavilla Farmers Market taking photos and it’s so fun. I’m posting my pics on flickr, both in sets and also, adding the best ones to the Montavilla Farmers Market group.
III. You should enter the Bob’s Red Mill Spar for the Spurtle (oatmeal!) contest. The details are below.
But first, let’s get back to the pork. A pork tenderloin is the perfect thing to grill in my opinion, because it’s on there just long enough to make the 30+ minutes you waited on the coals seem worth it. After 15 or so minutes you are rewarded with delicious, juicy, tender pork. Hooray!
Epic Marinated & Grilled Pork Tenderloin
Will feed 2-3, more people? Get more tenderloins & . . . → Read More: Epic Marinated & Grilled Pork Tenderloin
By mlb, on October 18th, 2010%
I’ve wanted to make this Tomato Jam and sandwich for awhile now. Ever since I first read about it on Salon.com: The greatest off-season BLT on earth. Which was, uh, I guess just earlier in the month. It seems like it was longer. Okay, well, anyway, I made the jam and the sandwich! It’s really good. I even specifically bought bacon just to make this sandwich.
For the jam, I went to the store and bought some ‘not quite tomato season anymore’ looking romas. Worked perfectly here.
Cutty’s Tomato Jam
Recipe from Francis Lam, in Salon.com
1 1/2 pounds Roma tomatoes, cored and chopped coarsely
2 tbsp fresh lemon juice
2 tbsp brandy (optional)
1 tsp grated fresh ginger
1 scant cup granulated sugar
1/2 tsp ground cumin
1/4 tsp ground black pepper
1/4 tsp red chile flakes
1 tsp salt
Combine all ingredients in a medium-sized heavy-bottom pot. The original recipes says to use . . . → Read More: Cutty’s BLT Sandwich and Awesome Tomato Jam
By mlb, on September 12th, 2010%
This was a super tasty Summer pasta meal that was quick and used up some zucchini that needed to be used up (which often happens in the Summer). Sadly, this was not garden zucchini as our zucchini plants decided to not cooperate this year, but store-bought zucchini….which I still had to use up. But, wow, I am really bummed about no zucchini in the garden this year. Hmm, I thought I heard something once about people with too much zucchini leaving extra zucchinis on people’s porches, ringing the doorbell and then running away. Where are these people? I wished a few lived by me…
Anyway, I will carry on, I suppose. I browsed through my cookbooks until I came across this recipe. Checked the fridge and cabinets, had everything, and even had a few extras (like chickpeas). Popped it all together while listening to an episode . . . → Read More: Summer Pasta with Zucchini & Tomatoes + Other Assorted Things
By mlb, on August 27th, 2010%
This is a great all-purpose soup. You can make it in the summer with a pound of garden or farmer’s market carrots, or any time with a bag of peeled carrots, as in the original recipe. We actually have the bag of carrot snacks in the fridge quite often and if they don’t get used for…snacks, I am often wondering how to use the bag up fast. This soup was the answer.
Usually I am so-so on carrot soup but something about the flavors here just clicked for me. It was especially good the next day, as the different ingredients had time to come together and meld. I’m also already forming a plan to use this recipe in the Fall with some butternut squash or pumpkin for the carrots!
Carrot Soup with Orange and Tarragon
Recipe adapted from Bon Appétit magazine
1 tbsp olive oil
1 1-pound bag classic-cut peeled . . . → Read More: Carrot Soup with Orange and Tarragon
By mlb, on August 16th, 2010%
This was a revelation in my ice cream making adventures. You see, I already had the cream but I also had only fat-free milk at home. And I was too lazy to go to the store and get some whole milk. Well, I thought, it might be weird anyway because of the sesame oil, so I should just make it with fat-free milk and see what happens. It’ll be an adventure!
Because it was an adventure, I chose to make a half recipe from the original recipe I came across in Food & Wine Magazine. I also halved it because that recipe used 8 egg yolks, which I have a problem with on a completely non-rational level. Eight egg yolks = crazy. A half recipe using only 4 egg yolks = sensible. I have no idea why.
That all said, wow, was this delicious! I didn’t miss . . . → Read More: Sesame Ice Cream
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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