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StephanieL

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StephanieL last won the day on February 8

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  1. Apple Sidecar 1 1/2 oz. apple brandy (I used a mix of Calvados and Laird’s Applejack) 3/4 oz. Cointreau 3/4 oz. Meyer lemon juice Cinnamon sugar Rim a cocktail glass with cinnamon sugar. Shake the brandy, Cointreau, and lemon juice with ice and strain into the rimmed glass. Garnish with an apple slice.
  2. Today, we've had 4 measurable earthquakes hit us, all centered just a few miles from our house.
  3. More heavy rains coming our way starting tonight.
  4. Gotta say that I liked the audacity of the halftime show.
  5. Fusilli with RG Marcellas, roasted delicata squash, and homemade kale pesto.
  6. At 85. He did sarcasm very well.
  7. Blow is going to Harvard: Charles Blow named inaugural recipient of Langston Hughes Fellowship — Harvard Gazette. I read that Pamela Paul's column is gone too.
  8. Yes, I bought it new. I don't have the willpower to cellar a beer for 10+ years. 😉
  9. --Pork butt, first seared at a high heat and then roasted at a lower heat for about an hour --RG Mantequilla beans, simply cooked --Sweet-and-sour red cabbage --Steamed bread dumplings, made with frozen pizza dough. They came out dense, so N said that next time she'd leave enough time to make homemade bread dough --For dessert, king cake from Dong Phuong Bakery
  10. North Coast Old Stock Ale, 2023 edition. Super-malty, which I like, with a bit of sweetness. 10.9% ABV, but it didn't feel like it.
  11. On my to-go list, especially since there's now a branch in the East Bay.
  12. We had leftover yellow split peas from dinner a few nights ago, so N made another lamb dish from Ethiopia. This stew would normally use slow-cooked leg of lamb, but in the interest of time she used ground lamb and just kept the spice profile. One thing N has noticed is that the two recipes she's made from this book use a lot of onions, but they aren't caramelized--they're finally chopped and allowed to melt into the dish. This means there hasn't been a fond, with a corresponding lack of "fond" flavor. Perhaps that's part of the Ethiopian cooking style?
  13. --Broiled lamb chops with berbere seasoning and a chimichurri sauce --RG yellow split peas cooked with ginger and onions, from the Ethiopia cookbook --Roasted cauliflower from our garden We didn't have tej, so I opened this mead we got at the National Museum of Denmark. It's not like any mead I've ever had; to me, it tastes a lot like buckwheat. N said that she'd prefer it as an aperitif in small amounts (like a dry sherry), rather than having it in wine glasses with a meal.
  14. From the NY Times: Baked Barley Risotto With Mushrooms and Carrots
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