Warm fall slaw, with goat cheese

October 24, 2011 § 16 Comments

What is it with this time of year anyways?  It’s so, I don’t know, distinctive, I guess.  Not that other times of the year aren’t, but fall feels more ephemeral and therefore somehow stands out from the hot days of mid-summer, the frigid days of mid-winter, or the muddy days of spring.  All of which last long enough to wear you out, at least slightly.

Fall manages never to outstay its welcome.  It’s like a favorite uncle, or other cooky relative, who blows in and out, full of color and liveliness, and who never sticks around long enough to grate on you.  But, perhaps you never really get to know them either.

Fall tends to be a bit of a yearning season for me.  A busy, yet philosophical season.  And beyond a doubt, the most nostalgic season (which is saying something since I am, as a general rule, nostalgic!).  I think of the line in that goofy movie “You’ve Got Mail” when Meg Ryan’s character says that fall makes her want to buy a bouquet of freshly sharpened pencils.

Except, for me, when the weather becomes as bracing and clear as it was this morning, I find what I want to do is go door to door and sell folios full of static cling window decorations shaped like skeletons and bats and pumpkins and turkeys.

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Salmon tacos with avocado-tomatillo salsa

April 26, 2011 § 21 Comments

I never think of Easter as being one of my favorite holidays.  It doesn’t have the twinkle or well-worn, nostalgic set of rituals that some of the other holidays do.  I seem to celebrate it a slightly different way and with different sets of people from year to year.  And yet, every year Easter somehow exceeds expectations.  It bursts out of the gate accompanied by trumpets sounding and banners waving.

Perhaps it’s because we’re giddy with the smell of loamy soil and dewy grass and the promise of new life that suddenly feels eminently believable.  Or maybe that’s the effect of the malted milk ball robin’s eggs I ate along with the eggbake at breakfast (eggbake – totally epic!).  Either way, what I never anticipate as a super exciting event turns into an epic day of full contact Easter egg hunts, awe-inspiring whiffle ball tournaments, old-timey singfake the words-a-long marathons (without a song book it turns out that the only songs that I know the lyrics to are songs I don’t want anyone to know I know the lyrics to – Katy Perry and Phantom of the Opera mash-up anyone?), and creepy lamb shaped cakes. It was a sorry, sorry thing to have to come back to the real world today.  Whatever happened to celebrating Easter Monday?!  I’m going back to Europe.

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Another Approach to Cabbage – Moroccan-spiced warm red cabbage salad

February 18, 2010 § 2 Comments

Some time has passed since my last musings about cabbage, but never fear! This by no means indicates an actual decrease in my consumption of cabbage.  Oh no, I’ve been eating it frequently and with gusto.  How else is a person supposed to survive the deepest darkest days of winter without getting scurvy?  However, I am most often a traditionalist (translation: stuck in a rut) when it comes to cabbage, and I’ve already done gone and played my hand by sharing my green and red cabbage cooking methods with you.  Because they’re good!

But, every now and then I do get a bit experimental and creative with my cabbage-centric culinary exploits.  This particular cabbage salad I deem a great success.  I made it a while ago (back before I went on carrot-strike, as a matter of fact, which is why there are carrots in it.  Negotiations went smoothly and things were settled to the satisfaction of all parties involved, in case you were wondering), and meant to write about it then.  But, I kept postponing it, for some reason – well honestly it’s mostly because the picture I took of it is kind of crazy and psychadelic looking and I didn’t really like it (anyone have any suggestions for a photography class I can take?! I think I’m getting at least a little better; I enjoy it at any rate!).

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Sweet and Sour Red Cabbage (rødkål)

December 29, 2009 § 10 Comments

Remember a couple of weeks back when I was writing about browned cabbage?

Aw shucks, you flatter me, you know could have just said ‘yes’ instead of telling me how you hang on my every word…  Okay okay, fine, just kidding.  I’ll remind you then.  I mentioned that my delicious red cabbage recipe was a family secret, and that I was still deliberating about whether to share it.  Well, I have consulted with my mother, who is the supreme keeper of all family traditions, and she has resoundingly said that, in fact, I must share it.  Apparently she instantaneously decided that getting people to eat more cabbage by sharing our delicious recipes for it will be my family’s contribution to improving the health of the world (we’re not prone to exaggeration at all). « Read the rest of this entry »

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