brooklyn forager's Profile

How easy is it to substitute the cheese and chiles for other flavors if I keep within similar textures? I'm thinking of gruyere and roasted garlic or caramelized onions perhaps. Something to go with a warm toasty onion soup.

I'm having problems with uploading pictures (corrupted files or some such), but I got started with the pantry and the fridge today. I'm working through the freezer and trying to use up what I can before I toss anything from there.

I did forget to go through the fridge door until I read some of your posts, so that will be tonight's purge. That and I have to give some thought to spices - not sure how old some of them really are! I'll see if I can at least get before pictures of those areas tonight too!

I use this method also. Occasionally, with less succulent store-bought garlic, I'll slice off the harder nub and then smash.

Also, I saw Jacques Pepin recommend an extra hard smash as a shortcut to mincing as one commenter mentioned above - it's a great shortcut!

I also finished early and am revved up to look at my grandmother's copy of From Julia Child's Kitchen as well as the new edition we won in a contest recently to take in some of Julia's comments about editing and editions as well as to try out her recipes with new insight into her process. I really loved the book and left a bit sad that I will never really know France quite the way Julia did. At least I have her beautifully written memories.

Really, it's not in the kitchen, but the kitchen is open to the living room and the far wall facing the kitchen is all windows. It's quite pleasant on a sunny day and really keeps things bright.

I'm definitely in - I have a copy that I've been meaning to get to, so I'm ready to go!

Good old Irish stew. Or pulled pork. mmmm.

spiced peaches!

soups, pesto, smoothies! oh my!

My pepper grinder is about to die. Please count me in for an entry!