I have a deep affinity for crackers. Not gourmet varieties, or even homemade, but good old plain Jane everyday crackers, be it Captain’s wafers, or saltines, and especially any kind that comes two-to-a-pack.
I don’t think anyone needs a reason to like crackers but my fondness, I am certain, begins with my childhood memory of inexpensive family restaurants and sit down pizza joints that bring cracker baskets to the table instead of bread. I love the cracker basket and who in their right mind doesn’t? They hold something for everyone after all. Remember those crunchy breadsticky thingys, the sesame rounds, or the oblong townhouse crackers shaped like flattened capsules all wrapped up, by twos, in cellophane.
Wandering along my merry way as we do in life, I eat crackers. I eat crackers without much thought. I eat Club crackers wrapped in thinly sliced bacon and then baked, I learn it is okay to drink a martini with saltines topped with pickled bologna and American cheese because they are a match made in heaven, I will never forget having Georgia cracker salad and realizing it is nothing more than a tomato, mayo, whitebread sandwich on steroids, and my favorite, I use all kinds of crushed crackers as croutons for my salad. To this day every time I walk past a stick of butter I can’t help but want to drag a saltine down the length of the stick before popping it into my mouth, the perforations at the edges of the cracker leaving the soft butter to look like a perfectly raked zen garden. Continue reading “The Wonder Of Store-Bought Crackers”
This is the Midwest and we like baked potatoes and we aren’t ashamed to say so. Loaded baked potatoes, twice baked potatoes, simple baked potatoes, in my part of the country it is un-American not to like them. For that matter, how good is a baked potato on those nights when they are what you crave? Truth is we like all kinds and cooked lots of ways. That is what is so good about this soup, it can be dressed up or kept very basic but no matter what at the dinner time it is nothing short of delicious. Continue reading “RECIPE CARD: Slow Cooker Baked Potato Soup”
What you need to know about lentil soup is everyone has their “simple” version. Knowing this, it reminds me how easy it is to get a nutritious hot bowl of soup to the table. It also tells me that it must taste really good if there is a reason to keep publishing simple lentil soup … Continue reading A Delicious Lentil Soup With A Dirty Little Secret
Just about anything can be cooked in a pressure cooker. It does lots of things well. Stews, roasts, soups and one pots all come to the table hot and delicious. Even so, what really keeps the pressure cooker on the stove top is the basics. A pressure cooker cooks beans, grains, rice, and stocks effortlessly … Continue reading A Simple Pot Of Beans (And Tips For Pressure Cooking Them)
Spring always seems rushed. It’s as if we spend months climbing a mountain called winter, and when we finally reach the peak, we’re so grateful that we run as fast as we can down the other side — past spring and directly into summer. It’s even true for the vegetables we’re attracted to — the fleeting cool weather crops that are harvested and eaten before spring has truly begun. Continue reading “Poulet á l’ Estragon (Chicken Tarragon)”
To be honest I lost interest in New Year’s Eve a long time ago. If memory serves me, the last New Year’s Eve I celebrated was sometime late last century. For that matter, I am not sure what year it was that I last made it to midnight. It doesn’t mean I don’t celebrate, I … Continue reading 5 Resolutions to Make You a Better Home Cook (+ Pot-Roasted Collard Greens )
Each year I look forward to making this recipe with the first broccoli from the fall garden. I’ll make it several times from mid-autumn to early winter. It requires but a few humble ingredients which, when combined in the soup pot, are as satisfying as knowing you have an uncommitted hundred dollar bill in your … Continue reading Marcella’s Broccoli and Potato Soup
It is shortly after all the present opening hullabaloo, when I look up from cutting peanut butter and jelly sandwiches in half, that I see the look on Vivian’s face. I catch a glimpse of disappointment in her eyes and it is very clearly the look of self pity caused by not getting everything she wants for Christmas.
I know exactly how she feels. I remember the first time I felt the same way. I also remember the shame I felt for being selfish and while I know which feeling is right at her young age, I am still not sure which feeling is worse.
Oddly, I guess with age I have come to have similar emotions about New Year’s.
For instance, each year when I take stock of myself in the time between Christmas and January 1st, I am always looking back in disappointment at the things I wanted to happen but didn’t, the things that went wrong, or the things that I will have to deny myself to make the coming year presumably better. It seems silly.
After all, it doesn’t take a rocket scientist to point out to me that I am a very blessed person, and really, I want for nothing. Well, I suppose I could stand to lose a few pounds, and proudly I have lost a lot this year, but a few more wouldn’t hurt. Even so, I don’t really need to deny myself. I just need to eat differently. Continue reading “Karilean Borscht with Resolution”
Paella to me is the ultimate one pot meal. It also is the time of year where I am not ready for a stew but want something more substantial than the usual summer fare. Paella is a great answer. Although paella is considered Spanish I think this one is more Mediterranean. I use Italian sausages … Continue reading Chicken, Sausage and Red Pepper Paella
Chili is great, and a favorite, but sometimes it is nice to find an alternative. This is a nice change for sure. The sourness of the tomatillos cuts the richness of the pork while still letting the pork taste rich. The other thing about the tomatillos is the juice from them thickens the broth. The … Continue reading Pork Pazolé
I don’t know why I haven’t made this lately. I developed this recipe for a fish and seafood class I used to teach at the local culinary school. It might seem bell-less and whistle-less but don’t let it fool you. It is a workhorse soup that is deeply satisfying in a working class bar sorta … Continue reading Manhattan Clam Chowder
I like to use a wok for these kinds of dishes. Besides everyone should own a good wok. By good I am not talking about those little non-stick thingies hanging from the wall at the five and dime. Those aren’t even big enough to make a half order of fried rice for a toddler. What … Continue reading Bodega Chicken Curry
It is the time of year, at least for me, where I have remnants–odds and ends–coming from the garden. A few rebellious plants refusing to be defeated by a light frost are still putting forth small amounts of tender vegetables. The real fall plants, broccoli, cauliflower and Brussel sprouts haven’t yet committed to blooming. In … Continue reading Okra and Sweet Corn Purloo