I have family coming up for Turkey Day, so I need to get my act together. Everybody seems to like a good flowchart, so it seemed a natural to create a Turkey Dinner chart for this week’s blog and publish it a few days early. By Wednesday morning, I’ll be deeply involved in planning the tryst between turkey, stuffing, and butter. (Hmmm, should that really be menage?…)
Clearly, everyone has their own T-day traditions, whether it’s deep-frying the turkey (dangerous but popular) or serving crab (very San Francisco) or canned cranberries (really?). I have aimed to map out the standard meal with the basics: a stuffed turkey, gravy, mashed potatoes, yams, and cranberries. Our household variation is to brine the turkey–which has its supporters and detractors I know–and to saute green beans and mushrooms, rather than to bake them in a soup. Plus deviled eggs because it’s not T-giving without deviled eggs. By the way, if you don’t waste spend loads of time watching cooking shows like I do, you should know that “sous chef” is my short hand for all the prep work that you do which doesn’t involve heating or freezing the food–chopping, measuring, mixing, etc.
The simplest chart would have only a few steps, and I show it above to use as a building block for what is to come because if I showed you the full, unadultered version at this point, your head would explode. Bear with me. Continue reading “Flow, Turkey, Flow”
Industrial Espionage: Cookie packages shoved, hidden, to the back part of the shelf or hidden on the top by rival cookie suppliers. Supermarket owners bribed not to stock a competitor’s cola. A clone product created with a deliberate shoddy taste and marketing strategy in order to sink a successful new market entry. Chocolate bars spiked with bits of pork so that Muslim customers believe they can’t eat it. People attacked with chocolate…I mean what is the world coming to, if we can’t enjoy our sweeties in peace?!?
I typically would not write two food columns in a row, but I saw a Facebook post* this week that resonated with me so much, I could not resist. Besides, what better to follow a vegetable post with than one on dessert?
You can read the details at JTA above, but, in essence, Hydrox is claiming that Oreo cookie suppliers are moving Hydrox around on the supermarket shelves in order to obscure their packages. Customers have sent in dozens of pictures of random products hung in front of the boxes to cover the labels, packages pushed to the back of the shelf and another Oreo product put in front (even though the label says Hydrox), and other dastardly deeds. Continue reading “Sweet Sabotage”
One of my most vivid childhood memories is of being told I had to finish dinner before we could go to the state fair. On my plate were sliced orange disks which my mother said were carrots but, in fact, were sweet potatoes. I detested the mushy things and knew they were not carrots. I sat there for Hourrrrrssss, with tears streaming down my face, unable to handle the discrimination and oppression of the sweet potatoes. The unfairness! No merry-go-rounds for me! My mother was lying! The adults were in league to ruin my life! The trauma! The unfairness!
I’m kind of sad now that I never asked my long-dead mother whether this story actually happened, and why, in particular, she would lie and tell me that sweet potatoes were carrots. It seems kind of unlikely now. Also, ironically enough, I now love sweet potatoes and will eat them without marshmallows, butter, or any flavoring at all. (They’re really good stuffed with chili and jalapenos.) Continue reading “Eat Your Vegetables!”
In February, though it’s sunny here in northern California, the wind blows down from Alaska and it’s deceptively cold. The dim sun is still low on the horizon and hazy, not the true sun punch that we’ll get in a few months. We wimpy west-coasters need hot food as well as anyone else in the winter. It’s taken me decades, but I have finally learned how to coax magic out of the crock pot, and this seems a good time to share a recipe or two, maybe to brag a little about my carnitas.
Lest I get too full of my own self, I will point out that we have had a lot crock pot failures in this house, so expertise has been hard won. I have made a lot of dried out pork loin and undercooked stew. So I will share what I have learned about equipment and the perils of misunderstanding collagen.
The Context of the Carnitas
The local mice also seem to know that it’s cold. We’ve had a decades-long battle with them, fiddling with traps and bait to figure out how to make them go away without having to cope with hairy details. They’re a reminder that the lovely suburban woods stretching outside our backyard, with the impudent turkeys and sneaky deer, only seem bucolic. Once critters invade the garage and nest in your car– chewing through brake cables to cause damage that was breathtakingly expensive but fortunately covered by insurance–well, it takes a shine off the bucolous, that’s for sure. Continue reading “Adventures in Carnitas”
We have been making rather merry and I have family visiting. I could, perhaps, have planned something ahead of time as I have been known to plan, but I confess I did not feel up to it. I thought perhaps I should cheat and just post pictures of the food we made and have been eating. But that doesn’t seem like an adequate confession.
I confess to guilt that I am not generous enough, that I do not reach out enough, and that I think of comfort before action. I am not Catholic, so I don’t know how to classify that sin. Continue reading “Full Confession”