Food Snippets

A few photoworthy cooking adventures of late.

How about these grilled tomatoes?
Can you hear them sizzling?
I was making Mark Bittman’s
Pan-Grilled Tomato Salsa.
Impossible to ruin.
You’re supposed to scorch them!

I needed to learn to make Chicken & Noodles after asking someone whose birthday was approaching what her favorite dish was and she said “Chicken & Noodles!” and I said, “Okay, no problem!” I hadn’t a clue what it was, how to make it or what it was supposed to look like finished. (Fools rush in where angels fear to tread.)

It all worked out. (Thank you, Google.)

I cut up lots of carrots and celery and made some homemade noodles, a completely unnecessary thing to do, but I hoped to score at least a few points even if the rest of the dish failed.

In other culinary news, I “put up” corn for the first time!
A real cinch, especially if you have someone who doesn’t mind husking just hanging around, willing to help. A dozen ears made a little over a quart of frozen corn. I blanched the kernels 2-3 minutes, plunged them in ice water, drained them, bagged them.

Let me know if you’re cooking up anything special, new (to you) or interesting. I get away from it for long periods of time, then come back to it.

About Marilyn

Reading, thinking, listening, writing and talking about faith, creativity, ESL for refugees, grief and finding the story in a story. Student of Spanish. Foe of procrastination. Cheez-it fan. People person with hermit tendencies or vice-versa. Thank you so much for reading.
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2 Responses to Food Snippets

  1. bethhavey says:

    Hey Marilyn,

    It’s too early to be hungry. Have a great weekend and thanks for these great photos. Beth

    Like

  2. I made Thai food last week. We had our first dinner guests in our new home and I was inspired and it was amazing! So, I made it again the next night – because it was so good, and because I was afraid that had been a fluke. And it was amazing!

    (Your photo of the corn reminds me of my mother-in-law, teaching me to “milk” the corn, so that the creamed corn would be just the right amount of creamy. Yum!)

    Like

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