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Katie Meadow

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  1. It has been suggested elsewhere that those of us who are not amongst the people receiving benefits on the first of the month should be mindful and wait a few days before shopping so that those in need can get the distance required if possible. Also remember that not all foodstuffs qualify for SNAP, and if they get bought up, the folks who may really need them will be out of luck. Nothing is simple these days, and the balance of life as we are used to it has shifted. Things you never thought about before are out there waiting around the corner, minutes from now. Stay safe as you are able.
  2. And then treated to an updo. Options chez nous include: home made marmalade, sorghum and salt, cinnamon sugar, sorghum and salt with a smear of ricotta, ricotta with salt and pepper and optional tomato slices. Of course the ricotta these days depends upon a "tier two" trip to a specialty shop which means waiting until a list is long enough to justify it.
  3. I never heard of ham and pineapple pizza until I moved to CA in the early seventies. Nor have I ever eaten or been served ham with those Sunset Magazine pineapple rings thumb-tacked to it. I just assumed the pizza was a west coast version of something invented in Hawaii. It was usually on the menu as a Hawaiian Pizza. I certainly don't see it on the menus of artisan pizza places these days. Nettles? yes. Pineapple no. So we make it at home when our daughter comes back to visit from Atlanta: Fresh Pineapple and Black Forest Pizza. She is always thrilled, since she doesn't know any better. After all it's what Mom and Dad made for her as a kid. My husband eats it, but he thinks it's pretty stupid. Of course he makes the crust so he has an investment.
  4. That makes two of us. And probably only two of us.
  5. After at least 15 years of pretty consistent use we retired our 7 qt Le Creuset dutch oven to an afterlife of bread baking. It's truly hideous, but then my husband is the baker and I don't really have to look at it. You are probably thinking that it wasn't beautiful after 15 years, either, and you would be right. For his dutch oven rustic breads my husband heats up the pot way high before putting in the dough, and he says it's a challenge to drop in the dough without touching the pot. But then he's a risk taker. All you bread-bakers have my undying admiration. I don't believe I've ever made a yeasted bread in my life. Without his bread we would have to be leaving the house every other day just to keep ourselves in toast. Although, not to brag, I do make excellent cornbread that does very well in the toaster. In this time of pandemic I am so nostalgic for everything from my youth. My favorite snack after school every day at the soda fountain/drug store was a toasted corn muffin and an egg cream or a lemon coke. @weinoo, does Dr. Brown's still make Cel-ray tonic? It sounds pretty bizarre now, but I did used to like it. My father used to say it puts hair on your teeth; I never knew whether he meant that in a good way or not. Right now the idea of celery soda conjures up sprinkling your celery stick with sugar, instead of salt. Doesn't sound too appealing. Well, maybe with a martini. Sorry, that really is revolting. My brain is scrambled. Every day at breakfast we discuss whether we can go one more day without shopping. I need my daily dose of tart citrus. I really don't want to get scurvy.
  6. Me neither. After all, it's bacon grease. But I admit that I don't eat much bacon, except for a BLT once in a while, and even then I end up tossing the grease after a few days unless I have some fresh greens and a compulsion.
  7. That makes ham and pineapple pizza look like traditional Italian.
  8. Eating plenty. Including more sweet stuff than usual. Ice cream. M&Ms. Two days ago we baked an Atlantic Beach Pie. Yesterday I baked a chocolate loaf. Afternoon snack was lots of crackers with Cambazola. Dinner was roasted potatoes in duck fat and and a filling salad. And yet I am having to belt several pairs of jeans they are getting so loose. I will admit I am a bundle of nerves.
  9. Good grief that sounds miserable. Have a drink and some goldfish. Too right, these aren't normal times. xox.
  10. Let me go out on a short limb and suggest that dementia is too strong a word. I too am finding my thought processes warped, but I just believe it is the result of stress, and how can you avoid that right now? I have noticed that I have a hard time with new recipes, get confused when I typically wouldn't. Making the usual suspects is safer, since I do it with half a brain anyway. But tasks I don't ordinarily do become recipes for mistakes. Yesterday when using the processor to crumble up some biscotti I forgot to put in the blade. Twice. Focus is problematic these days.
  11. @Shelby I don't think there's a good way to know what to do with them until you peel one and see what it's like. I wouldn't even hazard a guess. I've never fried a regular banana, only very ripe plantains.
  12. This morning my husband and I made an ersatz Atlantic Beach Pie. Ersatz because he isn't crazy about the saltine crust, so we made a crust with biscotti. As if saltines aren't ersatz enough for a pie crust!Totally easy and you could probably use various flavors of biscotti, whatever was on hand or your favorite. Isn't the filling pretty similar to a lemon icebox pie? Lots of lemon juice, 4 egg yolks, one can of sweetened condensed milk and a handful of zest. Still in the fridge, to be eaten as a late dessert. I need a LOT of treats these days.
  13. Thanks for the tip! I just ordered my limit of AP flour.
  14. I'll add raisins to curry when hell freezes over. And it never will.
  15. I ordered a variety of beans and lentils just before the onslaught; so most beans were still available, and the order shipped relatively quickly. Now I look on the site and almost everything is sold out. Tonight I made a pot of red beans. In the past I have used the dark kidney beans from Purcell. This time I used RG Domingo Rojo and they were fabulous. They hold their shape and make an astoundingly rich liquor. Because they are on the small side, I expected them to cook more quickly than some other beans, but that wasn't the case; they were about average for time. I cooked them in a ham broth and used a Cajun blackening spice my husband bought recently, which turns out to quite useful. I'm having a long-grain rice crisis, as in there is none to found, but red beans and rice demanded that I use almost the last of my precious store. Not much to do with RG or even beans, but I broke down and bought some pricey Carolina Gold rice with my order of grits this morning from Geechie Boy Mill. A splurge and something to focus on for ten minutes. Geechie Boy has probably lost some restaurant business, so they still have all colors of grits.
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