I mentioned last week that I pulled off the soup twofer - the Thai Curry Sweet Potato Soup served as the modern Tomato soup to our grilled panini and Caldo de Pollo headlined the dinner hour.
That Autumnal thing is happening here. This past weekend a cold front blew in and bathing suits were swapped out for fleece pullovers and longer pants as we headed to the lake. I had already settled on Caldo de Pollo (a mexican chicken soup/stew – recipe forthcoming) for dinner - could I pull off a double soup day? When the 40 degree chill greeted me on the way to the market, the answer was clear.
I’ll save you the google search - there is no island named Huss Island in South Carolina. That said in the hearts and minds of my companions this past weekend the patch of land we camped on was and always will be Huss Island. I never met Huss but as I understand it he had a special affinity for the island we camped on. Accessible only by boat and kissing the ocean on one side, the island is a remarkable reminder of the beauty of our planet. The annual trip to Huss Island is equally remarkable - first as an homage to Huss who was taken from the earth too early and secondly to the group of friends that reunite each year to celebrate Huss and his island.
I must say that the mention of bacon jam is met by others with equal parts revulsion and intrigue. Imagine if you will a savory bite with smoke (bacon), a hint of sweet (onions, brown sugar and maple syrup) and a pop of tart (vinegar) - that’s bacon jam in a nutshell.
I hadn’t intended on this blog being a running disclosure of my private moments (Happy Oatmeal Cookie Dance) or long held irrational fears of food but it’s turning out that way. I’m guessing that I’ll be cash flow positive with the offset in professional therapy spending.
I’m not sure if you are familiar with the Happy Oatmeal Cookie Dance. I’m pretty sure it’s a thing. My vanity prevents me from posting a video but essentially every time I make oatmeal cookies as I add a dash of this and a splash of that my mind wanders and I’m overcome with the (now familiar) sense that this batch of oatmeal cookies will be the ultimate batch of oatmeal cookies. This batch will be so grand that it will redefine the oatmeal cookie space. I am told that while baking said cookies it appears that my body is moving to some invisible jig - now known as the happy oatmeal cookie dance. In reality after 10 minutes in the oven I am instead greeted by either a) a new form of oatmeal brittle (too much butter) or b) a tasty tray of oatmeal bars (too much baking soda?).
Rice bowls scratch almost every one of my culinary itches. There is no shortage of variations on the rice bowl - rice + a protein + some veg - top with an egg and you have a one dish wonder. Edward Lee serves up a spectrum of rice bowls in Smoke and Pickles: Recipes and Stories from a New Southern Kitchen. He shows off beef, chicken, pork and fish variations on the rice bowl - all of which build on top of a base remoulade. Rich but awesome.
So Kale is all the rage and has been for some time. I’ve seen ‘Kale is the new black, bacon, beef [insert trendy term here]’ shirts and recently came across this jewel custom text (which I have not read but can imagine doing well in a few crossover demographics).
I am a huge fan of barbeque and (although not originally) being from the south that means pork barbeque. In fact in the PreKids era, I was a member of a rag tag competitive BBQ cooking team. I even have a trophy from our one and only first place for whole hog (Jamacian Jerk rubbed whole hog - more on that another time).