Tag Archives: recipe

seashell soup.

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it’s that seashell soup time of year.

I have a memory

from when I was very young

of my mom making me what she called ‘seashell soup’

when I had a cold, or it was cold outside

 it’s comfort and warmth

were a balm and a cure

when I grew up

i wanted her secret recipe

for this magic elixir

turns out it was:

shell shaped pasta, butter, and a little bit of broth

all this time

i thought it had special secret exotic ingredients

but it did somehow work their magic

i think the secret ingredient was

i felt the caring of someone who made a special soup for me.

and this is one magic trick i can perform.

“but perhaps the most precious heirlooms are family recipes.

like a physical heirloom, they remind us from whom and where we came and give others, in a bite,

the story of another people from another place and another time.”

-stanley tucci

‘with personality.’

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highly doubt that i can pull the trigger on this one. 

 

‘some of the recipes in the book have evolved for us. many haven’t.

*thomas keller

*thomas keller is  is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997.

 

 

 

 

 

source credit: general foods, jello brand, vintage ad, hunt’s

 

son-mat.

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not my salad, but what i sure was hoping for

craving a fresh greek salad

 cut and chopped

the ingredients 

added

a lovely greek dressing

mixed it all together

dug in

ready for this fresh taste

but somehow not as good

as when i get it made

by my fav greek coney restaurant

even though

i use the same ingredients

put it in the bowl the same way

something is lost in translation.

the korean word son-mat describes the specific, irreplaceable flavor of someone else’s cooking.

it’s what was missing when we attempt to recreate our favorite dishes at home.

 

velveeta on my mind.

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looking back through the recipes i’d saved

from days of yore

when the trio of daughters were young and hungry

i found this very important recipe

cut out to keep it safe

for fear i would forget how to make it

definitely a keeper

one to pass down through the generations

it had three steps after all

how was i supposed to remember all of that?

is velveeta really considered a cheese

or more cheese-ish?

“cooking is a philosophy; it’s not a recipe.”

-marco pierre

“i love velveeta cheese.”

-dolly parton

what’s your secret?

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i’ll never forget that wonderful yellow cake with the warm apple topping

 my mom would sometimes serve us after dinner

 years later when i was a mom

i thought of it again

asking her for the very fancy recipe

 she was surprised

oh that? it wasn’t fancy at all

i bought a pre-made pound cake, cut it into slices,

heated up a can of apple pie filling, and poured it on top.

then i was the one who was surprised.

What secret family recipe is in your lineage?

“don’t let the secret recipe die with the inventor.”

-nathan myhrvold

plans.

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the recipe said it was easy

only 4 ingredients

no cooking

only

melting

spreading

drizzling

chilling

but

they did not say

not to wear a white sweater with bell sleeves when melting chocolate

don’t forget that you have to individually unwrap each caramel

while chocolate is still warm and not solidifying

that the peanut butter chips won’t actually drizzle

that the caramel will come out in blobs

that the chocolate on the bottom won’t easily come off of the foil

that the slab will not actually break in the right way

that the 4 ingredients will re-solidify in the disposal

that the whole thing will not resemble the picture

that it will still taste good if people are daring enough to try it

that this will be a one-time recipe for me.

‘just because you make a good plan, doesn’t mean that’s what’s gonna happen.’

-taylor swift

quick and easy.

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when in doubt

which to choose

just mix your dessert and your veggies together

easy as pie

what could be better than lemon jello and succotash

all beautifully arranged and sliced on a plate?

 

“it’s as if we spend our entire lives avoiding Jell-O

but it is always there at the end, waiting.”

 – john grisham, ford county

 

image credit: the larsen company (vintage)

 

 

on easter’s eve.

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“a recipe is a story that ends with a good meal.”

-pat conroy

image credit: easy.com

almost easter.

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whipple-scrumptious fudgemallow delight

it’s almost easter – a great time to make wonka’s whipple-scrumptious fudgemallow delight with the chiddlers then?!

how to make a truly whipple-scrumptious sauce

for your ice cream sundae:

you will need:

an adult to help you
a saucepan
a large bowl of your favourite ice cream ready in the fridge
60g dark chocolate
1 cadbury’s crunchie or similar chocolate bar
60g butter
80g dark brown sugar
150ml double cream
8 marsmallows
what you need to do:

break the chocolate and the crunchie into large chunks

and set to one side.

in a saucepan, over a low heat, melt together

the butter, sugar and cream.

stir until all the sugar is dissolved.

turn the heat up and continue stirring for 10 minutes.

be careful, as it gets very hot and can splutter.

use a very long wooden spoon or a tall adult with a long arm.

turn the heat down again.

get your bowl of ice-cream from the fridge.

put the marshmallows, chocolate and crunchie into the saucepan,

stir around once and pour over your ice-cream.

“‘Wonka’s Whipple-Scrumptious Fudgemallow Delight!'” cried Grandpa George. ‘It’s the best of them all! You’ll just love it!'” – From Charlie and the Chocolate Factory – roald dahl

credits:

roalddahl.com

all hands on deck as we make our first recipe of the year, ‘apple not so crisp.’

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