|image via here|
Sunday, February 27, 2011
Tomāto, tomäto? I'm not a fan of the bar-like hunks of polenta or the super-thin grits you get at some restaurants, but I appreciate this ground corn porridge in all its other forms. A marriage of the two is my favorite way to prepare it; fluffy, thick grits with a fresh tomato sauce to thin it a bit. We ate a version of this twice a month at a (lovely but expensive) brunch place 'til I realized I could make it at home for pennies a serving. It's filling and unusual and sticks to your ribs.
Posted by flynn at 9:08 PM
Monday, February 7, 2011
This bread is the product of insomnia and chick lit. When I can't sleep, I re-read. Sarah Addison Allen's "Garden Spells," fit the bill last night. When still wide awake halfway through it, I was inspired to cook from it as well.
The story centers around a garden with flowers which, if eaten, have magic properties. I have to admit that some of the recipes there are probably also imaginary, (though if anyone knows how honeysuckle wine could be made, I'm all ears). However, some, like the rose petal scones or chive blossom vinegar, sound real and really wonderful.
Posted by flynn at 7:52 PM