Tag Archives: Food



This week brought us in the Northern Hemisphere the first day of Autumn.  It also brought Smedette her first day of school.

After being away from the world of academia for a decade, I have ventured back into its seemingly inviting embrace.

I’m looking to upgrade a current credential/degree and set myself on a path for even more education (and debt).  I’ve missed using my brain.

I admit, I feel overwhelmed right now.  I have forgotten how to be a student, how to appropriately manage my time, but maybe that is just seeing a stack of syllabi and realizing this is for real now.

So, I did what any reasonable adult would do and baked.  Sure, I probably should have been reading, but I really feel my nerves were but to better use by peeling and chopping fruit.

Mixed Fruit Crumble

  • In a mixing bowl, peel and chop enough fruit to fill the entire bottom and half the volume of baking dish of your choice.  Stick with pears, apples and stone fruit (peaches, nectarines, plums, etc).
  • Sprinkle the chopped fruit with lemon juice (like from half a lemon, more if you want…as you can tell, this is going to be very free-form) and freshly grated ginger (how much?  I don’t know, use your nose.  You will know when it’s enough).  Drizzle a bunch of honey over everything, mix and pour into your baking dish.
  • In the same bowl, add some quick-cooking oats (for a 9×13 baking dish, I probably used two cups), healthy sprinkle of cinnamon, handful or so of chopped nuts; mix well.  Feel free to toss in any other spices: nutmeg, cloves, additional ginger, etc.  Add a few tablespoons of melted butter and mix.  There will be dry bits and wet clumps; this is fine.  Do not drown the thing in butter.  Pour over the fruit.
  • Bake at 375F until golden brown; this could be 30+ minutes.
  • Eat to avoid math homework.

Posted by on 24 September 2013 in Baking, Cooking, Food, Fruit, Recipes


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Life List #109: Try 1,000 Different Fruits & Berries

Yes, this was originally “Try 1,000 Different Fruits”, but my list, my rules.

#4 – Kiwi

#5 – Starkrimson Pear

#6 – Black Cherries

#7 – White Nectarine

#8 – Champagne Grapes


Posted by on 27 August 2013 in Uncategorized


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Posted by on 20 August 2013 in Happy Thoughts, Photographs, Portland


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Recipe: Burmese Lemongrass & Ginger Soup

This recipe has been adapted from the amazing book “Burma: Rivers of Flavor” by Naomi Duguid.  People, go buy this book!  It is stunning. The photographs and stories make it beautiful enough to keep on your coffee table, but the food.  Oh, glorious food.  This has quickly become one of my favorite cookbooks.

Lemongrass & Ginger Soup

  • 3 cups cooked chickpeas.  If using canned, rinse and drain well.
  • 3+ cups water
  • 3+ cups vegetable broth
  • 3 stalks lemongrass; smashed
  • 3-4 slices of peeled ginger
  • 2 cups sliced mushrooms; I use button and shiitake
  • 2 tbsp peanut oil
  • 1 tsp turmeric
  • 3-4 shallots; minced
  • 2-3 cloves garlic; minced
  • 2+ cups finely shredded/chopped bok choy
  • Salt
  • Lemon and lime wedges
  1. Take half of the chickpeas and mash or run through a food processor.  Put all the chickpeas in a soup pot over medium heat and add 3 cups water and 3 cups vegetable broth.  Add lemongrass, ginger and mushrooms.  If it starts to boil, reduce heat to simmer.
  2. In a skillet, heat oil over medium heat.  Add shallots and turmeric; cook until shallots are soft.  Add garlic and cook for a minute more.  Scrape contents of pan into soup pot.
  3. Simmer for 15 minutes, adjusting liquid as necessary.  Remove lemongrass and ginger.
  4. Add bok choy, salt to taste and a squeeze of lemon.  Simmer for a few minutes more and serve with lime wedges.

Posted by on 6 February 2013 in Food, National Soup Swap, Recipes, Soup


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Recipe: Roasted Pumpkin & Butternut Squash Soup

This is one of the soups I made for my Soup Swap.  It freezes very well, but omit the dairy before freezing!  When reheating, add the dairy just before serving.

Roasted Pumpkin & Butternut Squash Soup

  • 1 Pumpkin; smallish
  • 1 Butternut Squash
  • 1 Large Onion; diced small
  • Whole Garlic Cloves
  • Olive Oil
  • Fresh Rosemary
  • Salt & Pepper
  • Vegetable Broth
  • Heavy Cream, Milk, Crème Fraîche or dairy of your choosing
  1. Preheat oven to 350°F.  Cut pumpkin into quarters, discard stem and scrap seeds.  Slice butternut squash in half, lengthwise. Discard stem, scrap seeds.  Place on baking sheet, flesh-side-up.  Add onion and garlic to baking sheet.  Drizzle with olive oil and sprinkle with rosemary, salt and pepper.  Roast until skin has dark blisters and flesh is extremely tender, 45+ minutes.
  2. When cool enough to handle, remove pumpkin and squash flesh and put in a soup pot with onions and garlic.  Add vegetable broth and mash until it resembles soup. For a smoother consistency, you can use a blender.  Bring to a simmer, add more rosemary and salt and pepper to taste.  Just before serving, stir in some dairy.
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Posted by on 5 February 2013 in Food, Recipes, Soup


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Not Yet Ready for Public Consumption

A lame excuse for my absence, but the truth.  I have a few items swirling around in my brain, but they are not quite ready to be divulged.

Until then, let’s talk about soup.

Over the weekend, I hosted a Soup Swap.  The idea is simple: make a big ol’ pot of soup, divide into six portions, freeze and swap for six frozen portions of soup made by other people.

It was awesome.

Ten different soups were displayed in my kitchen and were sent home with very happy people.  I often find myself anxious and worried over the minutia when hosting an event and forget to enjoy it.  This was different.  Maybe it’s knowing how comforting soup is and the effort the people (a few of them strangers) put forth to make something delicious only to give it away.

I’ll be posting some recipes later this week.  Until then, go eat some soup of your own.


Posted by on 29 January 2013 in Food, Happy Thoughts, Photographs


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Still Here

What I’ve been up to:

Dealing with this bullshit.

And making (not so healthy) food:

Meatloaf with a Bacon Blanket.

Peanut Butter-Nutella Cookies

Bourbon-Pecan Pie







Posted by on 14 January 2013 in Food, Photographs


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