I want to encourage you to think of times like these as opportunities to let your culinary creative juices flow … This is what I call cooking “booke” – making up a dish from whatever you have on hand in your fridge and cupboards.
… amongst the minutia I found a small treasure that took me back in time to a particular memory that I relived in my mind as if it were yesterday.
If you are not familiar with watercress, please let me introduce you to this gorgeous green, which is one of the oldest known leaf vegetables consumed by humans
I love heart of palm and have shared several recipes that use it – mostly in various kinds of salads. But my sister Elaine put this little gem together for our Sunday gathering and it was a hit. She could have quadrupled what she made and everyone would still be asking for more.
I’ve been traveling a lot this summer so I have been cooking out of the fridge to cull down the stock before I go … Before I left on my last adventure to LA to help my son Mitchell move apartments, I cleaned out the vegetable drawers by making a tasty “booke-style” shrimp stir-fry.
To those of you who follow this blog regularly, I offer my apologies for falling…
Eating! When one is a foodie it is such joy to be amongst others of like mind, and my sons are well trained in the art of joyful eating. Everything we do, everywhere we go is relative to what and where we eat …
I shut down my computer, turned out the lights in my den, poured myself a lovely glass of merlot … and opened the fridge. Hum … what could I make that is fast, stress-less and tasty?
Were you thinking grilled burgers, hot dogs and potato salad? … if you want to make your summer meal classy you need to bump it up to a grilled steak with some sassy side dishes.
Think about what you like, what you have on hand and what tastes good together – a little bite of this, a nibble of that …
Plynn Gutman 