What we’re eating, weekly digest 2010-06-06

  • Baguette and Brillat-Savarin. #
  • Hot smoked Atlantic salmon, organic cream cheese. What's not to like? #
  • Black Krim tomato from the garden. #
  • Salt soup, undercooked onions, terrible wine sauce. I remember why we stopped eating lunch here. #
  • Mocha cake and coffee at Magnolia Cafe. http://yfrog.com/0v1gcuj #
  • Stuff from the grill. Good friends and good food. http://yfrog.com/0hc6vtj #
  • Ice cream that tastes like Flintstones vitamins, complete with chalky aftertaste. #
  • Two scoops of ice cream: caramel au beurre salé and jasmin #
  • Pizza and beer followed by butter almond ice cream. #

What we’re eating, weekly digest 2010-05-30

  • Metaxa and a baked apple. #
  • Strawberry rhubarb pie and lots of coffee. #
  • BBQ ribs, four sorts of salad. The end of a long weekend full of eating. #
  • Light lunch of summer rolls and not-so-hot and sour soup. #
  • Oddly gelatinous-fibrous mango smoothie. #
  • Free brownie #
  • Pork chimichangas in the City Market. My lunch staple for 12 years. #
  • Peanut soup and jerk chicken. #
  • Delicious trailer sushi from Sushi-A-Go-Go http://www.sushi-a-go-go-austin.com/ #
  • Marinated tempeh with shikate mushrooms with basmati rice and fennel coconut curry sauce, balsamic drizzled all around. Tasty. Too little. #
  • Grilled trout, portabello mushrooms, green asparagus, potato crab cakes, and zucchini #
  • Spicy squid rice bowl. It's becoming a Friday tradition. #
  • Schusterjungen with roast chicken, avocado, tomatoes and sweet mustard. Peanuts and ice tea. Eaten on the train near Saarbrücken. #
  • Speck and onion Flammkuchen #
  • One home made Knödel. It's a trial run. Slightly undercooked. #


My early, empty shelves.

A desire to eat well — well here meaning both healthfully and elevated — inspires me to buy certain ingredients to keep in my pantry. However, when I moved to Berlin I did not know how long I would stay, and so I was reluctant to buy pantry items that I might never use up. Plus I had myself on a no-added-sugar regime. At home, I extended this to no cream. In grocery stores, I shied away from jams and most condiments other than mustard. I did not eliminate cheese (as if I would ever do that!). My cooking at home became sort of dull as I found myself eating raw vegetables for breakfast and tuna with capers on pasta for dinner. I had lost inspiration when I removed my freedom.

Eventually I got beyond my commitment fear and my calorie obsession and started into the buying. Lentils, rices, tins of beans, and the group of things I collectively refer to as Kitchen Liquids. Now it is all starting to feel like clutter. Wasteful clutter.
Continue reading “Inventory”

What we’re eating, weekly digest 2010-05-23

  • 200g of haricots verts, sautéed with garlic, seasoned with salt and pepper. No accompaniment. #
  • fresh salmon on bulgur with olive oil and lemon juice. from the “wellness” bar. #
  • I poached eggs in the microwave. They exploded. #
  • Bacon and eggs with toast and a glass of grapefruit juice. And ketchup, of course. #
  • Buckwheat crêpe with Emmentaler and an espresso. #
  • Wood-fired oven pizza with carmelized onions, blue cheese, and walnuts. #
  • Belgian chocolate with candied orange peel. #
  • duck burger with napa cabbage and stewed red onions. #
  • Cheesecake for breakfast. #
  • Pork tomatillo tamales. #

What we’re eating, weekly digest 2010-05-16

  • Omelet with fiddleheads, trout, dill, shallots, and Boursin. Plus lots of #javamoose coffee. #
  • No. 52 with duck on fried noodles at the local Asian place. Sauce that looked like vomit and smelled of cinnamon. Gross. Sad. #Regrettable #
  • amazing! terra® swiss roots chips – carrots, red beets and sugar beets with herbed sea salt http://bit.ly/aFjvK8 #
  • Bier #
  • Noodles. Again. This time curry udon. #
  • Five more pounds of scallops. Microbrew named after Abraham Gesner, inventor of kerosene. #
  • Cheddar made in 2005 + arugula pesto and crackers. #

Excerpt from an emergency addition to an 1887 cookbook

This “card” was added to a cookbook that I own that was published in 1887 in Houlton, Maine. The title pages reads “Tried, Tested, Proved. The Home Cook Book, Recipes Proved and Contributed by the Congregationalist Ladies of Houlton and their Friends.”

As you can see, the card advises that some of the recipes contain [gasp] alcohol. That is well enough, but it is interesting to note that this book is not anonymous so the ladies who “unthinkingly have given recipes containing brandy, wine and cider: six in all,  but six too many of that kind,” are all named. Mrs. Theo. Cary and Mrs. A. H. Fogg certainly strayed in their fruitcake recipes, unlike, for example, Mrs. Bumpus whose recipe had no intoxicating spirits.

It’s a remarkable book to own since it is well sprinkled with ingredients and it’s possible to tell which recipes were used. Just in case you are curious, yes, the recipes with brandy were used and even contain marginal notations.