Fried smelt, Spanish style
Eating local is great, but I can’t do without ethnic markets. I really love browsing the aisles, discovering new produce, seasonings, and odd ingredients, or finding familiar things that are not usually available at regular grocery stores. A recent trip to Fiesta yielded such a find: fresh whole smelt for $0.99 a pound. Inspired by […]Read More ›
Despite temperatures in the 100s, fall garden is in!
Of course I had to wait until the weather turned scorching to plant the fall garden. It’s taken daily watering and lots of babying, but everyone seems to be doing OK so far. My tomato cuttings didn’t make it, so I had to buy plants. I found Super Fantastic again, and got a Juliet grape […]Read More ›
From the (almost) dead to the fall garden
Dear fans, I am so sorry I have been AWOL from writing for a while. I ended up getting a nasty intestinal virus/bacteria, likely foster doggy induced, that has kept me from doing much of anything since last weekend. I haven’t been able to eat much other than bananas, boiled potatoes, clear broth, and saltines, […]Read More ›
Great summer food from the garden!
This weekend I caved in to the urge and bought some Texas peaches. On Saturday I made a fresh peach cake for our friend’s birthday which turned out incredible. I adapted this recipe from a strawberry cake that my friend Dana sent: Fresh peach cake 1/2 cup butter, softened 1 1/4 cups turbinado sugar 2 […]Read More ›
And then there were two…
Thrilling games, the semis. Yesterday an impromptu party erupted at our house when Eric and Martine came to watch the game bearing a quick stove-top paella with sausage, shrimp, mussels and octopus (as I said before, in Spain they eat it, in Germany they use it for futbol predictions…) I made gazpacho with Green Zebra […]Read More ›
And now, a word from Pickles in the garden…
It’s been a very fruitful summer in the garden so far, thanks to all this wonderful rain and sunshine. Unfortunately I haven’t had much time to keep up with it, what with all the World Cup celebrations and such. But guests that have come to my parties have taken part of the bounty of tomatoes […]Read More ›