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Friday, September 23, 2011


My mother loved kumquats.  I'd never had one before I was about twelve, but she said she ate them all the time when growing up.  Fannie Farmer says to eat, skin and all.  Or slice kumquats as garnish fruit salads or greens salads. They're tart, let me tell you.

Kisses with Pecans

From Fannie Farmer Cookbook
(Don't make this recipe on a damp day.)
Butter and flour two cookie sheets.
Set the oven at 325 degrees.

Beat until stiff:
   1 egg white
Add gradually, beating constantly:
   1 Cup light brown sugar
   1/4 tsp sea salt
   1/2 tsp vanilla
Fold in:
   1 C pecan meats, chopped fine.
Spoon teaspoonfuls on the cookie sheets.  Bake until dry on top (8-12 minutes). These cookies firm up once cool.

Tuesday, September 20, 2011

Johnny Cake

Variation on recipe from Fannie Farmer Cookbook

3/4 tsp sea salt
1/2 C white corn meal
1 C hot nut milk

Spread 1/4" deep in buttered shallow pan or in buttered muffin tins.  If you like, dot with butter or ghee.
Bake until crisp at 350.   Split and butter, serving warm.

Comment:  This is good, a little salty, but definitely a fun treat.

Monday, September 19, 2011


Jicama is crispy, sweet, and delicious sliced in salads.  You need to peel it, then slice it, that's it.

Friday, September 16, 2011

Jalapeno Jelly

Have you ever had the holiday dish, cream cheese with pepper jelly poured over it.  You serve it on crackers?  Well, if you can eat goat cheese, use a creamy one, such as the one they sell at Costco, as your base.  Or try a dairy free cream cheese and  pour over it Jalapeno Jelly.  Use rice crackers to spread this delicious cheese on.  Good with a glass of wine before a lovely turkey dinner.

Jerusalem Artichokes

My garden in Yakima in the 1980s is just beyond that swing set.  It's where I first grew Jerusalem Artichokes, a pretty plant that look like sunflowers.  You dig the tubers and eat them like potatoes, raw or cooked.  

Oh, at that's me and my daughter wearing dust masks, as Mt. St. Helen's has just erupted. 

Preheat the oven to 400°
1 1/2 Tbl. organic olive oil
8 organic cloves garlic
1 # Jerusalem artichokes, cut into 1 inch cubes
1/3 C. water
3 Tbl. lemon
1/2 tsp. each rosemary and sage
1/4 tsp. sea salt

In a small roasting pan, mix the oil, garlic, artichokes together and toss with the oil.  Roast, tossing occasionally, for 25 minutes.  ln a glass measuring cup mix water, lemon, rosemary, sage, and salt and pour over the artichokes.  Roast for an additional twenty minutes or until the liquid has almost evaporated and the artichokes are tender on the inside and crisp on the outside.