And So Goes the Battle

As I said in a recent post, whenever I resolve to eat better and exercise more, my body goes into a panic, gets sick, and begs for comfort (i.e. starchy and fatty) foods.  The very foods I (mentally) want to avoid.

And that’s what happened this week.  I’ve been congested and very achy, with horrible chills that roll across me like waves.

Jalapeno Hot Sauce


This has been a fantastic year for hot peppers in our garden.  Some years we barely get any, others we do pretty well, but this year?  Abundance.  We grew cherry peppers, habaneros, jalapenos, peppinos, cayennes, and poblanos.  There are still a lot of them out there ripening on the vine, and we’ve made good use of the ones we’ve already harvested.

In this case, Bill really wanted a jalapeno hot sauce.

Red Thai Curry Paste II

We really like Red Thai Curry. 

We've been making batches of Red Thai Curry Paste for years now – we freeze it in ice cube trays and use it whenever we've got a craving for complex flavor coupled with scorching heat.

I wrote about this, my favorite "color" of the various Thai curries, nearly two years ago.  In that post, we'd made a batch and used some of it to make fish tacos.  I only posted the curry paste recipe, not one for fish tacos per se.  But you can wing that yourself, I bet.

Anyway, we've made plenty more red curry paste since that last post, and we've kind of tweaked it a bit (and continue to do so each time we make it), and so I thought I'd write about it again, and this time, I've got pictures.  Lots of them. 

Bill’s Eel Sauce (Minus the Actual Eels)

Sorry – no step-by-step pictures for this one.

I'd written yesterday about the sushi dinner we had to celebrate/reward my son's completion of the guitar book (lessons) he's been working his way through this past year and a half.  Among other things, my husband made a variation of eel sauce, or Tsume Sweet Sauce, to serve on broiled tilapia (since we didn't have any eel to cook.)

Country Bob’s All-Purpose Sauce

A couple of months ago I received an email from a gentleman named Al Malekovic.  He represents a small company called (as you may have guessed) Country Bob's, Inc.  They make sauce.  Three kinds:  All-Purpose, Spicy, and Barbecue.  They also make a Seasoning Salt. Anyway, Mr. Malekovic asked if I'd like to try a sampleContinue reading “Country Bob’s All-Purpose Sauce”

Cha Yip Dahn (Tea Eggs or Marbled Eggs) with Goo Yuet Fun Yim (Roasted Pepper and Salt Mix)


This particular recipe is from Charmaine Solomon's The Complete Asian Cookbook.  I think I've referenced this book before.  It's HUGE and covers the cuisines of Bangladesh, Burma, Cambodia, China, India, Indonesia, Japan, Korea, Laos, Malaysia, Pakistan, The Philippines, Singapore, Sri Lanka, Thailand and Vietnam.   The Tea Eggs, of course, are from China.

Wild (and Tame) Mushroom and Walnut Pate

  Oh yes, it's yet another sampling from Peggy Fallon's book Great Party Dips.    You know, the book I'm giving away to some lucky random entrant in the giveaway?  That book. So far I've also tried out the "Rockin' Moroccan Salsa" and a bright pink version of the "24-Carat Caviar Dip," both of which were very yummy.Continue reading “Wild (and Tame) Mushroom and Walnut Pate”

Frighteningly Pink Caviar Dip

  This is a variation on one of the dip recipes in Peggy Fallon's book Great Party Dips.  As you may or may not know, I'm hosting a giveaway featuring this very same book.  To enter, you can click here. Anyway.  The recipe in the book is called "24-Carat Caviar Dip" and calls for theContinue reading “Frighteningly Pink Caviar Dip”

Google Hot Sauce – from Food 2.0, by Charlie Ayers

If you can't stand the heat…


…then this may not be the sauce for you.  From the book Food 2.0, by Charlie Ayers, this is not your run-of-the-mill hot sauce.  With seventeen ingredients, not counting water, this is a sauce that will set your mouth on fire and your taste buds tingling.  Sweet, tangy, smokey and spicy.  What's not to love?