Cooking . The General
Clam Shells are for Clams
On August 11, 2019 by Speranza
An artist friend of mine who never had a great deal of money always used to say that no matter what, he always made sure that his soap and tea were of the best quality that he could afford since they were among his few luxuries and would be used daily. I have never forgotten this sentiment since it struck a chord with my own measured, Capricornian (but not completely stoic) sensibilities.
A few Christmases ago, Frasier spoiled me by presenting me with loose-leaf Vanilla tea made with Assam tea leaves. The whole ritual and build-up to the tea drinking itself is an exotic event and the scent when the boiling water plummets through those leaves is ambrosial, amber, vanilla steamed heaven in a (porcelain) cup. I now find that it is the only tea that I really enjoy and will squinge in many other ways in order to purchase. (The tea is not being flown in by leer jet by the way, just a lot more expensive than my traditional Tetley’s. I am also haunted by a sneering tea sommelier who once told me in a special voice that tea bags were made from the sweepings off the floor and did I know that?)
Cooking . Recipes
Someone’s Mum’s Borscht
On September 22, 2018 by Speranza
It’s been ages since I posted a “Someone’s Mum” recipe, those recipes from my many binders that I have no idea where they originated from and yet they remain stalwart favorites. I must confess that I absolutely love beets (or ‘beetroot’ as they are better known in the UK); I’ve always liked them, even when the only way that I knew was pickling. (Oh, the innocence – but to be fair, I was only six at the time coaxing those slippery purple orbs out of the jar).
Being A Mum . Cooking
Cooking like Mummyji – I Wish!!
On January 9, 2016 by Speranza
One of my key ways of cheering myself up involves eating, making or reading about Indian food. (Often, all at the same time).
I also enjoy a nice outing to the Indian grocery store; I do my best when I’m there, trying respectfully to use the right words (atta instead of flour and never referencing a ‘curry’ since this is a crass Anglo-misnomer) but I’m also cringingly aware that they may think I’m pulling a “Food Channel-Poseur” and will be holding themselves up at the counter, screaming with laughter behind the Bollywood dvds as I leave …
(I do prefer to believe that my sincerity is not in question as I have been the recipient of more than a few whispered best-ways-to-do-this during my visits …)
Indian mothers throughout the world – Mummyjis, if you will – you have my utmost respect and admiration! I applaud the sheer time and love it takes to make just one Indian meal and the skill that is involved in making everything come together at the right time. We often joke at home that it takes two days notice just to make a proper Indian lunch – never mind dinner! (And to Son #2, no I still don’t think it’s necessary to rub the chickpeas through a sieve to remove their skins and this will not be happening in my world …)
Cooking . Recipes . Someone's Mum
Someone’s Mum’s Cinnamon Buns
On November 7, 2015 by Speranza
I don’t care for the commercial grade, overly hefty cinnamon buns.
It’s what my mum would call “too much of a muchness.”
It’s just not okay to me when a bun looks as though it’s been carved away in the style of a Chicago Deep Dish pizza; it’s too much on the plate, the icing texture is reminiscent of toothpaste and no matter how tantalizing the smell is at the time, ultimately, there will be disappointment and a broken plastic fork.
If you can relate to any of this, you will be very happy with the following recipe.
Cooking
Fear of Frying
On October 21, 2015 by Speranza
Like many people I’ve always had a cast iron fry pan in my repertoire but I only drag it out a few times a year for certain recipes and usually afterwards I am lamenting that I didn’t remember how badly it sticks and how I should have re-seasoned it. Then, I generally leave it out for a while to remind myself before finally getting tired of seeing it and back it goes to the dark side of the cupboard. This is a cycle as regular as the seasons yet like many things, I am ashamed to say that it seems less tiresome to slope into my car, drive to a store and purchase yet another non-stick pan once the current one starts getting that sun-burned skin going on in the middle. Disturbing! But lately I feel guilty and a bit queasy when I recall all those things about not having any kind of caged bird around if you use non-stick (how can THAT be okay?) and then there’s the entire health concern and environmental piece.
So, when I recently unearthed a truly ancient cast iron fry pan that had belonged to The General’s mother – the appearance of which was both endearing and alarming – I was inspired afresh to make things right.
