Mary Sheehan has done it again! Just two weeks ago, I was looking for a peanut sauce to top our stir fry and couldn't remember where I had gotten the recipe before. This wasn't it, but it was even better than the last one! So simple and so good.
I did use crunchy peanut butter because that's what I had opened and mixed instead of the creamy peanut butter she recommends. I suspect it made the sauce a bit more challenging to mix, but I don't think it hurt it.
Well, let's start by apologizing for a complete lack of tweeting this evening. My phone was dead when I awoke this morning. (The brain is forgetting to charge it at night.) And I appear to have lost my travel charger. I didn't get home until after dinner to get the phone charged.
The concierge at our hotel needed to direct us to a reasonably fast dinner location. Paul said Italian pizza sounded good, and she made a reservation for us at Salute! on Madison Ave. and then directed us on the best way to get a cab to Carnegie Hall for a beautiful, but long performance of Handel's Messiah. (In case you never knew, the Hallelujah Chorus is not the end of the program, only of Part 2.)
Two great stories seem quite appropriate as kitchens all over the country seem to be gearing up for some spectacular activity. I hope you will find them entertaining and inspiring. And truthfully, I can see them as being useful long past the holidays.
Lynne of The Splendid Table posted a menu where turkey is optional because she felt sorry for vegetarians. I laughed out loud at that because I never feel sorry for myself.
Last week I sent Paul to Publix specifically to buy strawberries because the ones I had purchased at Costco just the day before were totally unacceptable for serving fresh. And it got me to thinking. . .at what point is the strawberry season done in Florida? In Louisiana, where I grew up, we had strawberries until Memorial Day. They might have been small, but they were full-flavored. What is the general rule for when one fruit should jump into your cart by the pounds and when another fruit needs to stay on the shelf?
Eat Like a Rabbit is home from a fabulous field trip to study food across the Atlantic. The experience was incredible, and I invite you to stay tuned to the entire story of the trip with specific reviews of restaurants. Unfortunately, we are suffering from jet lag and are trying to get back into the swing of things both at home and at work. ELAR prides itself on sharing pictures of food and other experiences and therefore will delay in posting stories about the trip until the photos and/or videos have been edited. Please forgive the delay.
I have a standard daily lunch. Some of the doctors shake their heads that it doesn't sound like much or isn't balanced enough. Other staff tease me. And even others tell me I'm out of my mind and that hommus tastes nasty. But these are the same people that happen across hommus in the grocery store and think about me.
My sister-in-law brought me some fabulous fresh crushed red pepper from Italy. The recommendation was to soak the flakes in olive oil, remove the flakes after one hour, and make a slightly spicy pasta sauce. I loved the idea and couldn't wait to try it. I used it the very next weekend.