Monday, March 28, 2011
Now I've come to know this wild green as Wood Sorrel. It is a tart and juicy little plant that's very thirst quenching. The leaves and flowers are edible as well. Oxalic acid (think rhubarb) makes it sour, and you wouldn't want to eat pounds of it because it would destroy your tooth enamel and might give you a gut ache.
Good in salads, on sandwiches, or make a soup with it. Otherwise, if you're on a ride this spring/summer, give it a try. Disclaimer: do some research and never eat something you cannot positively identify! I wouldn't want you to eat something toxic! A helpful, but not definitve guide from Landscape America.
Posted by liza > 10:01 AM
Sunday, March 13, 2011
Beef brisket, spiced apples, carrot tzimmes and potato knishes, dill pickles, pickled herring, 3 bean salad
The dessert: Apricot kuchen, chocolate rugelach
The talented acts, to entertain while you wait:
The Mavens, The Vogel Brothers, Sam Adams, Chutzpah! and more
The happy patrons:
Liza, Elissa, Beth
You cannot put on a benefit dinner for 70 years running without mastering the food, entertainment, and all the many event details. Even so, mastering the details does not have to mean a stellar event. I have been to similar events, but lacking the heart of the Kosher Dinner, these other events were real bores.
Temple Beth Shalom's Kosher Dinner is a fundraising event with heart and so much soul. The food is amazing, the entertainment makes you smile and tap your feet, and the volunteers can't wait to help and welcome you.
If you missed the dinner this year, a steal for $15, then make sure you go next year. Bring some friends and carpool (or ride your bike) to TBS for some Jewish soul food. If you'd like to learn more, TBS recommends myjewishlearning.com
Saturday, March 12, 2011
But when we moved into our current house, I wasn't cooking much and didn't care a lot about the kitchen, other than to make sure it met some minimum counter space requirements and that it had a hood to vent smoke.
BlueStar range and a more powerful hood that could actually suck up the smoke from a properly seared hunk of meat. We are definitely going to install a better hood, but I'm too cheap to spring for the high-zoot stove. For now.
Last weekend made a wonderful change to our little kitchen nook. Until recently, it was Maddie's desk and drawing area. Now it's a place for more counter space and a place to hang the pans that were stacked under cabinets and in our downstairs pantry.
My buddy, Glen, is a wizard with anything made of metal. He had this solid piece of steel rod in his shop. He welded a chunk of stainless chain to it, and voila! A bad-arse, no-nonsense pot rack. I dig it.
Under the table, there is space to store the big pots that were also previously downstairs.
Next, I'm going to angle for a little shelf space.
The new change is great. And super simple and cheap.
The desk/table thing we have is just the right size for a hunk of marble we had laying around and a big cutting board from my mom's stash. The marble is great for setting hot pans aside when we're in the thick of cooking. The cutting board is in a great spot: good light from the windows and out of the way of anyone else in the kitchen.
Posted by John Speare > 2:50 PM