I have mentioned before that I believe in eating Christmas treats out of season. One benefit of this, when it is a dessert that you like but is not popular with others, is that you don’t have to share it with people who are unworthy of it. Another is that you don’t have it in a season when most of us really don’t need more dessert options. You can eat it when you are able to truly appreciate it.
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I made tacos last weekend, using a boxed kit. It was all very tasty, but those taco shells are so tiny. So confining. I kept breaking them with my overly ambitious and optimistic attempts to fill them. I eventually gave up and just made piles of the filling.
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I have a weakness for the cheese sections of food stores. I find myself gravitating towards them, whether I need cheese or not. I’m currently not allowing myself to buy any more cheese until I work through some of what I have in my fridge.
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I have been rereading Kerry Greenwood’s Phryne Fisher novels. I recently started Murder in the Dark, which is set in the Christmas season, and got to a chapter which starts with an epigraph about figgy pudding from “We Wish You a Merry Christmas.” The obsessive part of my brain kicked in, and I started researching figgy pudding recipes.
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When I was a kid, I loved a sandwich spread my mom used to make: grated radishes and cheddar cheese, with a bit of mayo to hold it together. I ate it as a sandwich filling, on toast and on crackers.
Now that I avoid bread products, I had been trying to come up with new ways to eat it. I think it would be lovely on a bed of lightly dressed greens. And it might be quite good blended with grated cabbage.
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One of my favourite brunch places is Over Easy. Both locations offer efficient service, endless hot coffee and delicious food. Their servers are top notch. But, thanks to the pandemic, Over Easy has been closed for over a year.
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It occurred to me today that one of my guiding principles in the kitchen may simply be finding new ways to eat melted cheese.
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I have memories of making a recipe for squares obsessively when I was a kid. I remember that they had butterscotch chips and nuts. I loved the squares, and I made them whenever I was allowed to.
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Since travel to warmer parts of the world is off the table right now, I thought I would bring a little piece of the tropics to me.
I mixed pineapple nectar, grenadine, lime juice and white rum to create this lovely drink. I made a large batch and am keeping it chilled in my fridge. Given the chilly weather outside right now, ice cubes seemed inappropriate. I do love the whimsy of this glassware, though. It certainly elevates this drink a little.
A Flour By Any Other Name 