Asparagus is one of those foods that people seem to either love or hate. Spring is the time you not only see a lot of this culinary delight in stores, but it's also the time when it's very reasonably priced. So if you're ready to start experimenting with asparagus, now's the time to do it.
Driving to work in early April in a blizzard just seems plain wrong. And heading off to work recently, there was so much snow and wind it was tough to see 100 feet in front of the car. What happened to spring? With a bit of luck (cross your fingers) a string of 60-degree days is headed our way. With that in mind, it's time to think of spring recipes. Even though strawberries tend to be available year-round, there's something about eating a juicy, red strawberry that makes you think of gentle breezes, warm days and rays of sunshine.
So, it has been a bad couple of weeks. Several factors have tipped the scales for the past few days: Hectic workdays, too much to do at home, snow that arrived when the yard was almost free of snow and ice; and the ultimate, another deer (yes, another one) that decided to run into the front passenger side of my car.
For some unknown reason, I found that I had several cans of mandarin oranges in my cupboard. I do like eating these right out of the can, but I decided to go on a quest and see what kinds of recipes use these tiny slices. Mandarin oranges are quite interesting. There's a whole family of fruits that fall under the name of mandarin oranges, including tangerines and clementines. I've never known anyone who didn't like mandarin oranges.
Sometimes you just need to lighten up and not take things so seriously. That might be enjoying a good joke, not worrying about being perfect at work and not stressing out about having that perfect Christmas tree. And, of course, at this time of year, it's a good thing not to stress out about all of those Christmas goodies you're eating. Granted, it's not a bad idea to try for a lighter meal to offset some of those calorie-laden dishes.
Last week, like so many others in the area, I found myself in the area's newest grocery store. It is not a large store, but it had the basic four food groups plus quite a few additional items. My only problem with the store was that I could not figure out how to gracefully return my cart and get my quarter back. Oh well, not a big loss. One interesting item I came across was in the meat section — there were a large number of beef briskets for sale, which are sometimes difficult to find.
For food lovers - well, actually for everyone - Thanksgiving is the time to enjoy your favorite dishes, with many of these dishes only being prepared for this one special holiday. But let's face it. What a lot of us enjoy the most are the leftovers. There's nothing like grabbing a few pieces of cold turkey, leftover stuffing and, if it's left, that one last piece of pumpkin pie. Many of us enjoy taking that leftover turkey and slapping together a sandwich.
A lot of recipes call for bread crumbs. Some use bread crumbs as a filler, some as a coating and sometimes they're just a topping for a casserole. There's more to bread crumbs than just crumbling up a slice of bread. And there's actually a choice of what kind of bread crumbs you can use in your recipes. Years ago I was trying a new recipe that used Panko Bread Crumbs. At the time these bread crumbs were not easy to find. Panko Bread Crumbs are made from specially baked crustless bread. These crumbs have an oblong shape and are larger than your typical bread crumbs.
They're everywhere! Those round, orange fruits that are carved into jack-o-lanterns for Halloween — commonly called pumpkins. I should say pumpkins are normally orange as you also see white pumpkins and, in my garden, green but with shades of yellow and orange. Here's a bit of trivia: Pumpkins are not vegetables, but fruits because they come from the part of the plant that flowers and because they contain seeds. Many people have cleaned out their Halloween pumpkins and roasted the seeds, thinking nothing about the nutritional value of the seeds.
We just missed National Breakfast Month - it was September. Apparently it is not a very popular event as none of the recipe newsletters I get mentioned anything about September being National Breakfast Month. This commemorative month was supposedly designated to raise awareness of the importance of eating breakfast. Whoever designated September as National Breakfast Month might want to try a little harder to get the word out. There are some people who can get up, get dressed and rush out the door without putting something in their stomach. I am not one of those people and never have been.