Now that it’s Sunday maybe you’re finally tired of all the turkey and leftovers – how many mashed potatoes or macs-and-cheese can one eat over a long weekend? So for dinner tonight, I’d like to suggest some shrimp tempura. Shrimp, a cornstarch dusting, tempura batter, and a quick fry.
|By: Ruth Calvo Sunday November 30, 2014 7:00 am|
I always had a rush of the mania to get the meat off the bone shortly after the dishes came back to the kitchen, and making the whole clean-up a mass project that got over with when the dishes were ready to go back into the cabinets. I have, however, seen a platter still full of the turkey remains in some refrigerators into the weekend and suggest that – “It’s dead, Jim.” Do whatever it takes, but it needs to go out somehow.
Hope your Thanksgiving feast was enjoyable, and your leftovers just as fine.
|By: Ruth Calvo Sunday November 16, 2014 5:20 pm|
You may have already stumbled upon this delicious Alpine dish, often a group cooking activity, that you put together yourself from a few ingredients. The ingredients themselves came as a surprise to me, and all sounds delicious, but I have yet to adventure into raclette making, raclette being both ”a type of cheese and a Swiss dish based on heating the cheese and scraping off the melted part.”
|By: David Lochbaum Sunday October 19, 2014 1:59 pm|
Dr. Caldicott convened a symposium at the New York Academy of Medicine on March 11 and 12, 2013, the second anniversary of the disaster at the Fukushima nuclear plant in Japan. She assembled some of the leading scientists, epidemiologists, physicists, and physicians from around the world to present their latest research on Fukushima and nuclear plant hazards. Indicative of the line-up of experts convened by Dr. Caldicott is the author of the book’s first chapter: Naoto Kan, the prime minister of Japan at the time of the Fukushima disaster. Dr. Caldicott edited their presentations and added an introduction and wrap-up for this book to expand the reach of this information.
|By: Elliott Tuesday October 14, 2014 4:16 pm|
October 16 is World Food Day. To ensure that there is food for the world, and that it is not controlled by corporations, small farmers and allies across the globe have also named October 16 the Day of Action for Food Sovereignty and against Transnational Organizations.
A prerequisite of food sovereignty is comprehensive land reform, through which small farmers can control their own land and production, and have access to credit, marketing assistance, and other government support on which their livelihood often depends.
|By: Ruth Calvo Sunday October 12, 2014 8:39 am|
This weekend is Pumpkin Fest here, and when I came upon a recipe that called the product tacky, that seemed fitting. Selling pumpkin is the purpose this weekend, and that should include some tastelessness along with the tasty appeal.
|By: DSWright Tuesday September 30, 2014 2:09 pm|
You’re welcome. According to the Syrian Observatory for Human Rights, US-led airstrikes in Syria have targeted more than hyped terrorist groups. The war monitoring organization has claimed that the military strikes hit grain silos, killing civilian workers that help distribute food to the Syrian population struggling to survive under difficult conditions.
|By: Ruth Calvo Sunday September 28, 2014 5:20 pm|
The fall has treasure of many kinds, but apples appearing everywhere is a major one. When there’s an abundance of fresh, crisp apples to chomp, we also have to think about keeping the many we can find now from spoiling when the season passes. At the moment, applesauce is a quick and easy way I’m putting away apples for later. Another method I’m about to try is apple butter making, and I ran across a wonderful idea, using the crockpot.
|By: cmaukonen Tuesday September 23, 2014 6:28 am|
The West Side Market is Cleveland’s oldest market and for my money the best place for meats, fruits and vegetables. Not to mention breads, cookies, cakes, sausages, poultry … you name it. With venders for just about anything. Dairy, pasta, Mexican, fish and even Asian.
|By: Ruth Calvo Sunday August 31, 2014 6:30 pm|
Since we talked about mustard last week, it’s definitely time to deal with ketchup. As I’ve mentioned, I lost my taste for ketchup some time back, and don’t use it now. However, I’m probably in the minority there, and I do notice that the stores have at least as much ketchup on their shelves as there are mustards, with much less variety.