I favor the savory for breakfast and this sandwich brings together all the elements that I value to start the day (although as I age more infrequently).
I am a sucker for the _Brassica _family - cabbage, cauliflower, kale, broccoli, etc (kohlrabi anyone)? While I enjoy the occasional mayo based coleslaw (KFC copycat) I almost always make slaws using an acid (lemon, lime, wine vinegar) and an assortment of spices. Boiled vinegar slaw (for which I must publish my recipe) ranks high in the ‘traditional’ slaw genre.
Thanksgiving is behind us and it was epic.
I’m doing the naming here and although this one may not pass an authenticity test for cultural lineage it passes the ‘oh my god they ate it all’ test.
As the holidays approach I’ve been squirreling away notes and ideas for Thanksgiving dinner. The list of dishes that I want to cook and the available time in any given day seem to grow farther apart with each passing week. Saturday night I threw down some Pad Si Eww Pok Pok style and Friday night was a trial run on documenting my meatloaf recipe.
A few updates and then onto this awesome soup.
Autumn is in full bore in Asheville. The leaves have turned and as often as not we are greeted with brisk mornings and crisp and sunny but cool afternoons. My culinary bent in Autumn is to soups and stews and comfort food.
I had the pleasure to eat at Uchiko a few weeks ago while in Austin, TX. Every bite was a true delight and I, along with my companions oohed and ahhed every time a new dish came out. We plowed through eight or so dishes each of which I was internally rating on the ‘recreatibility’ scale when back on the home front.