baked oats green chile chicken enchiladas chow mein bakery-style butter cookies


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archive for November 2005

playing in big kitchens

Friday, November 18th, 2005

We had our company shindig today and there was soooo much food. An 18-pound turkey, a 21-pound turkey, and a big ass ham. I spent a good deal of time in the industrial kitchen helping Jaime prepare, then serve, then clean up. We gossiped about various work things and wow! I got THE SCOOP.


turkey for me, turkey for you, let’s eat turkey in a big brown shoe…

**Jump for more butter**

here fishy fishy

Sunday, November 13th, 2005

I had to postpone plans for the crusted pork roast tonight because I don’t think Jeremy can taste anything. He certainly couldn’t smell any of the shampoos I was choosing among at the store. Although he seemed to enjoy the aged Irish cheddar at Whole Foods I made him sample. And since I hadn’t tried a diet soda in about ten years when I thought it tasted like crap, I tried one today – and reconfirmed that it tastes like crap. UGH! That stuff is so disgusting. It makes me want to take a papertowel and wipe my tongue. Dinner was fish tacos. Mmmm how I love cabbage, lime, corn, and battered fish. I used to make my own beer-battered fish (grouper is excellent) for fish tacos, but these days I find seafood in Boulder to be prohibitively expensive at the one place I dare to buy it from: Whole Paycheck Foods.


talk about missing california food…

down time

Saturday, November 12th, 2005

Oh how I love mandarin oranges. My favorite variety being the Satsuma mandarin. Mandarins are relatives of oranges, but not oranges per se. The scientific name is Citrus reticulata and they are known for their easy-to-peel skins, smaller sizes, easily separable segments, seedlessness, reduced acidity, and juicier fruit. Varieties include: satsuma, clementine, tangelo, tangerine, and temple. The Satsuma was cultivated in Japan in the 16th century. They tend to enjoy cool winters and hot summers and are harvested in November and December. November 1992 was the first time I became aware of satsumas. Jeremy and I were at the Pasadena farmers market and tried some. We were hooked. The kind I have found at farmers markets and at asian grocers have very loose skins that open to reveal the juicy nugget inside. We picked up a box of satsumas at Wild Oats last night. Perfect timing because these babies are like candy and Jeremy could use the boost in fresh C.




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