Tag: food

I’ve long been a fan of Elephants Delicatessen’s Chop Chop Salad, and today I decided to screenshot the ingredients so I could recreate this salad, should I have need.

Yum!

I’ve had this recipe waiting in the wings for several years. It’s so old, it’s from when the Oregonian was still being delivered to me. Today was the day I made it.

I had both strawberries and raspberries and together they were delicious.

I tend to not do well with pie crust, but folding these gallettes is in my limited skillset.

They were delicious.

And, having made the recipe, I concluded that I would probably never make it again, and I recycled that recipe.

I took the day off of work and took myself out to lunch at MÅURICE, which describes itself as a modern pastry luncheonette.

I had a delicious meal that included radishes with fresh butter.

It was a fun thing for my day off.

The scourge of the modern era is not knowing where to store random things collected from the internet. So here is this recipe I may or may not make at some point. It sounds delicious, especially because the turmeric is heated.

My mother requested a buttermilk cake with caramel frosting for her birthday, so I followed the Better Homes and Gardens recipe she sent me and made her one. The frosting had to be boiled and then beaten with a wooden spoon for 8–10 minutes, so it was not a quick cake to make. The frosting was a bit worrisome also as it was fairly thick, but once it cooled a little, I could pick it up with my fingers and mold it to the cake. I also followed the instructions and ran a warm metal spatula over it to smooth everything out.

I ran out of frosting before I could write Happy Birthday on it. As labor intensive as this cake was, it was a very good final product and I really liked the caramel frosting.

It was the Rosetown Ramblers 40th Anniversary and we had a big dance. I made cookies to celebrate.

I made the Family Sugar Cookie recipe from Home is Where the Eggs Are. I like the idea of having a family sugar cookie recipe, but this is not the one for me. Yeh uses almond flour to achieve a soft cookie. I didn’t like the speckles it left in the cookies, and it also clung to my teeth in a way I didn’t like. This recipe wasn’t a keeper, but I was very pleased as to how the cookies turned out.

Some time in the last year or two, I switched from having garlic and ginger on hand to prepping them and freezing them. Up until this time, the process for garlic has involved me buying vacuum-packed garlic that has already been peeled, dropping it in the food processor, and then packing it into small-sized silicon ice cube trays to freeze.

As you might have guessed by this picture, the already peeled garlic hasn’t been available at WinCo the last few times I’ve been. I bought a bag of garlic heads and cue me doing a lot of garlic peeling.

That silicon tube garlic peeler works well enough that I’ve kept it around. It also works as a heat protector for my cast iron skillet handles.

These cookies are from Molly Yeh’s Home is Where the Eggs Are and when I saw the picture they immediately reminded me of the cookies that used to be served during coffee hour after church when I was a child. I don’t recall that those cookies were jam-filled but I do remember the sprinkles. I haven’t seen such cookies in years.

So, thanks to a three-day weekend, I made them. And let me tell you, these cookies are delicious! Plus they used up nearly all of the sprinkles that had been sitting around for years in my cooking tub.

Were they also a pain to make? Indeed. I prefer cookie recipes that I can either cut into bars, drop from a scoop, or slice from a log. This involved chilling dough and then rolling pieces into a ball, flattening, adding jam, carefully sealing, rolling into a ball again, rolling in sprinkles, carefully flattening with a glass, and then chilling again before baking.

So these won’t be an everyday cookie. But I did get a good tip to freeze the unbaked cookies and bake a few at a time. I’ve been freezing unbaked cookies, but I like the intentionality of freezing raw dough and then baking. Also, as the recipe notes, these do taste even better the next day.

The shopping center façade has changed since I last lived in Boise, but the interior of Lee’s Candies is as I remembered it.

And the chocolate is still delicious. It’s worth a trip to Vista Village!