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(Updated, January 2008) I was inspired to make this recipe in late 2006 when I received a review copy of What is there for me to not love in Chincoteague? There is the pristine beach of Assateague, the abundant and beautiful wildlife, the talented artists, and the friendly people. It's a paradise for me.
I have just one problem with Chincoteague - the food!
Chincoteague is hardly known for five-star cuisine even among the seafood lovers, but if you're not a seafood lover, eating can be tricky. Chincoteague is famous for its oysters and its proximity to Maryland means plenty of good crab as well. When I see big steaming pots of shellfish coming to someone's table, I really wish I did like the stuff, but I don't. read more »
I've been a fan of Asian cooking for quite a while, and I bought my first wok in the 80's when I took a class in Chinese cooking taught by a visiting professor from China. From that class I got a collection of very authentic Chinese recipes written in somewhat halting English, as well as a good understanding of the techniques involved in stir-frying. Recently I replaced my current wok with a shiny new non-stick one which was deep and heavy, and I quickly started thinking about stir-frying more often. However, if you don't have a wok, not to worry. You can make this dish in any kind of heavy, deep frying pan.
Oh mince! I had forgotten about those beets! I had to find something to do with them, n’est-ce pas ? Nothing hurts me more than tossing food because I forget about it. I could have done something I knew well how to, but I did not feel like making neither a soup nor a salad , although these sounded both good too. I was in fact looking forward to something new to use my bunch of soon-to-fade beets . So when P. walked into the kitchen on Saturday morning to tell me I take that we stay here this weekend, don’t we? , he gave me a brilliant idea. Inspiring! Of course, we were staying in! There was really little chance that anything more exciting and adventurous could happen with my turned-black foot still bothering me — and that’s a mild way to put it as I have never had such a pitch black bruise. Within a few days, I’ve mastered the hopping technique like a pro and I can even cover distances in the house — from stove to couch — quite fast. I think I even like it. “ Gnocchi ? read more »
It's nice that spinach is one of the most nutritious foods, because there are so many interesting ways to eat it. I'd probably like just about any salad that had spinach, but this one has edamame and black sesame seeds, two ingredients I'm really loving lately. If you haven't tried black sesame seeds, go to the nearest Asian market and get a big package of them, then have fun sprinkling them on everything. (I store them in the freezer, which is also a good idea for regular sesame seeds.)For many fans, a trip to the stadium is as much about the sights, the sounds and, most importantly, the food, as it is about the field.
Today's vegetable recipe: Fresh or frozen spinach in a light cream sauce with a hint of nutmeg. Low carb. Weight Watchers 1 or 2 points. This is a long-time favorite recipe, one served all seasons, on weeknights and weekends, for kids and grown-ups, for just-family and company alike. read more »
Today's vegetable recipe: Fresh or frozen spinach in a light cream sauce with a hint of nutmeg. Low carb. Weight Watchers 1 or 2 points. This is a long-time favorite recipe, one served all seasons, on weeknights and weekends, for kids and grown-ups, for just-family and company alike. read more »