Oh, how I love Saté ... Sate ... Satay. WhatEV. You can't ruin this dish. Spell it however you like, burn the edges, forget to wipe the sauce off the rim of the dish before you take the picture ... it doesn't matter. This is a-may-ay-zing. I played around with the recipe I found in Artisinal Gluten-Free Cooking, new favorite cookbook. If you're GF and haven't already seen this book, I think you should run over to Amazon and take a peek. I left the saté exactly as written (and it is ... continue reading...
Search Results for: Chili
Dinner and a Show (part 1)
While on our trip to the East Coast, we witnessed an unexpected outburst by an old woman. I'll give you all the details in another post, but for now, here's an old post that came to mind while I was mulling it all over. Dave officiated at a memorial yesterday for a woman from our church. Patsy was 71, a hard-worker, the possessor of a great sense of humor, and a clutch-you-tight, squeeze-your-bones hugger. I miss her. Sundays will be odd without her. Later, we headed to Costco to pick up a ... continue reading...
Chinese Vermicelli
I had the BEST time on the east coast last week! My friend, Cora, and I attended three women's conferences in eight days, I taught four classes, we ate at Cracker Barrel twice, ate cheese steak in Bellmawr and Philly, had pizza in New York, discovered Rita's, were wowed by Carnegie Deli, had three gelati apiece, and made Harry (our host and husband of my dear friend, Irma) tell us mob sto ries. I saw some much-loved old friends and made several new friends. I saw my first Broadway production ... continue reading...
Enchilada Casserole
Not too much time today ... I've got my little grandperson toddling around in front and behind me, wanting up one minute and down the next. Gage disapproves of my blogging, so whenever the chance strikes -- say, when something on Sesame Street catches his eye and he forgets me for six seconds -- I type as fast as I can. But I don't mind. As I remember things, these babies grow up much faster than we're comfortable with. So here's a very short, very sneaky post. Enchilada Casserole 2 lbs ... continue reading...
Germany-Part 4
I was in such a hurry when I prepublished all these posts about Europe last week (on my way out the door to Haiti) that I somehow forgot the fourth installment about Germany. Still too tired/emotional/pensive to write about Haiti right now, although the thoughts are already forming themselves, slowly. For today, I'll just share this post about about BIG FOOD. It's kind of serendipitous that this post got forgotten until now, because I happen to be cooking a big pot of Cabbage Patch Soup right ... continue reading...
Gyoza Sauce
Finally! I've been grieving the Gyoza sauce we used to get with our Chinese food from the Safeway counter. Do you know the sauce I'm talking about? I think I'm the only one who ever called it by its proper name. Gyoza sauce. That was always met by a blank stare from the food scooper behind the counter. "What?" they'd ask after an uncomfortable silence. "Potsticker Sauce," I'd say. I always wanted to add, "It's right there ... on the package. Read it." Of course, "Potsticker Sauce" was also ... continue reading...