dksbook's Profile

I love the crepe pan!

Pork stew with green chiles, onions, tomatillos, garlic and cumin.

These are soooooo good, and so "Mexican". I used to buy them in Nuevo Laredo (don't get there anymore) at the big supermercado south of the tourist area. They cost pennies. The vendor told me she got the lime shells from fancy restaurants serving margaritas to turistas, so her only cost was the coconut and the sugar. I think the baking soda is what keeps the lime peels bright green. I used to have a whole bag finished by the time I got through customs. I have tried to make them in the past, and failed miserably - maybe this time, with the recipe, I will have more success! Thank you so much for publishing this recipe for my favorite south of the border sweet.

My 19 year old Zo died this year, and I haven't replaced it yet...... please, please please!

I had a vintage 1920's gas range in my first apartment in San Francisco. It was simple, large enough, and reliable enough. The oven was tricky to regulate, but once I got an oven thermometer, all was well. Two things about that range I loved - it was light weight, and the legs made it very easy to clean under. It had four burners in a horizontal row, and the space behind them stayed warm. It had a narrow shelf above the stove top portion. One of the knobs was missing, but I made do with a knob from the hardware store across the street. I learned to clean gas jets, but other than that, the thing was simple, beautiful ( yellow) and functional.

Instead of the broiler for browning, consider my trick - brown over charcoal, then wrap in foil and bake at 200 degrees for about 2 hours. Then unwrap, and sauce, then finish at 400 degrees in the oven unwrapped. I use crumpled foil as a rack for this, so I don't have to clean a rack.

Cute, yeah. But I imagine my guest leaving the sticks all over the house and yard. Why not just put 'em on a plate and deliver them to the mouth by old-fashioned fingers?

OK, y'all - here is one of my very best secrets. But first, a story: My son went to an international high school, and there was a yearly food festival in which the most fantastic foods were brought by students and faculty. HIs first year, I was distracted, and forgot to prepare something ahead of time, so I racked my brain to think of something unusual and good. I knew that the only beverages would probably be teas, so I made a teen-friendly version of a drink I remembered from my days as a teenager in San Francisco, which was simply called "rosewater and lime". I cut up our local tiny limes in quarters, bought some cheap rosewater syrup at our local Middle Eastern store, and used lemon-line beverage as a base, adding rose water and a squeeze of lime. The kids mobbed me, even more than the boba table! I found out that evening that rose flavored soda pop is a staple in some countries.

This can also be made a punch with a garnish of rose petals:

1 gallon inexpensive store brand lemon-lime soda, chilled.
1 cup (or to taste) rose syrup
1/2 cup fresh-squeezed lime juice
Ice, ice, ice

This makes oh, maybe 15 -12 oz (with ice) servings. I also made it for a quinceanera as a punch, and impressed the upper-class extended family of the young lady. They flew in from Mexico in their private jet for the occasion.

iona, can you post a recipe for your bagels? My grandkids don't like traditional bagels, but would love yours!

Ossi di morderi?