Apart from family, travels also feature prominently in many of your stories, namely @camy@MsRestless@Jaysen@SophiaWickham and another shout out to Piggy and Mark @xiamenese. Foreign cuisine is a reason travelling is worth it. I remember an online comment that went something like, “When all this ends, I’d love to try all the dishes from all the different cultures in the world.”
@homeport and @alobear’s stories have to do with health. Stevia is great. It can also be used in making DIY toothpaste, plus baking soda plus coconut oil, if one believes the store-bought version has offensive ingredients.
@gr and @pete340’s tales have a literary feel to them, so if that’s the reader’s cup of tea, the reader may devour those first.
@sameagleusa’s pancake is so deceptively simple that in my quest to finish the story, I almost missed the recipe, seeing that it only has four steps, unnumbered!
Hope I haven’t missed out anyone! Oh yeah, myself. All I want to add is, please chop up the greens in the same step as the onions and garlic, and keep the stems and leaves apart. That’s all.
To give you a head start, ground coffee was used as a spice (as opposed to espresso used as a sauce - in case you were imagining an affogato style dish!).
I don’t remember chicken thighs being so huge in the 1970s, but maybe I was only given the drumsticks!
Before 1970, when I got married, I had never eaten breast meat from a roast chicken. My father, mother and brother all didn’t like the legs, so when we had chicken, they had the breast meat and I always had the legs.
One of our wedding presents was a ‘chicken brick’—that one eventually cracked, but we still have two that we use regularly—so finally, when we had roast chicken, I could have some of the breast meat, and for a long time, that was what I wanted most. Now I’m back to being happy eating legs as well.
Dammit, I’m sorry, got my Saturdays mixed up, and on the 14th I thrun myself at the garden. It wasn’t till Sunday evening that someone mentioned the date and I got a horrible feeling…
I hope the recipes are wonderful and the stories are delicious.
Can I suggest my “pork with peppers” with the “cheese spread sandwich”?
We have a friend who went through a phase of having to have grated cheddar on everything. She came to dinner one day when we were having pork with peppers—though not too spicy as she was coming—and she insisted on smothering it with grated cheddar. Even she had to admit the result was horrible.
Initially, I loved this project. I felt so connected to people I’d never met, knowing we were all cooking together (or as “together” as our time zones allowed) on a common project. But now I’m remembering the gift of garden-fresh carrots from a visitor in Quebec, and the grated carrot salad we made with them, and the chef in an Indian restaurant that we helped build, and the recipe associated with that (part of that story includes a 50-pound bag of cinnamon, stored in our guest room – can you imagine the delightful smell?). So now I have to write All. The. Stories that go with All.The.Recipes – and I hate you all for the unexpected workload! (j/k)
Another good reason to have very few recipes committed to memory. The less I remember, the less I have to force myself to bare my soul. Or, the more I forget, the more blissful I am
Welcome to SpicedAirBnB! From a gunny of sack of salt crystal to cumin on a hot skillet, here at Spice House the spice is always right! Book the weekend in our Cinnamon Stick Suite with complementary orange rinds, or our Robusta Roast Room where you can literally be the cream in your loved one’s coffee.
We’re sorry, the Cinnamon Stick Suite is not available at this time. Can we interest you in cumin on a hot skillet? Reviews: ‘Cozy.’ ‘Overwhelming!’ ‘Windows do not open.’ ‘Help!’
LOL!! While it would definitely be possible to take your image in a risque direction, I prefer to think about an astronaut blasting off in a spice ship…
