My mother has always been a master at stretching a dollar because she’s had lots of practice most of her life. As a single mother of three children under the age of five by the time she was 25, she worked hard to put a […]
With New Year’s Day less than a week away, I’ve found myself not wanting to wait until the traditional January 1st to promise myself that I’ll turn over a new leaf here and there in my life — or perhaps nine. Do I hear 25? […]
I’ve been so busy lately, I barely have time to procrastinate which confirms what I’ve always suspected: planning is but a series of decisions about what not to do so that I can do what I’d like. Sometimes this is simply not doing anything — or anything significant, that is. In the case of my food life, that means I’ve come to a complete standstill baking my way through Peter Rhinehart’s The Breadbaker’s Apprentice. Although I’m not a foreigner to bread baking, it isn’t something I’ve ever done routinely, and so any excuse not to keep the original pace I set along with others in the BBA Challenge group keeps me from taking on the next recipe.
I suppose I could blame my delay on Bittman and his salads. After all, the hottest time of the year is finally drawing to a close here and so the ease of throwing a salad together after a very long day would keep most people from baking anything. Or perhaps it was that last gas & electric bill reflecting three completely decadent days of central air-conditioning. Honestly, I’ve slowed down on my salad production as well. Although I still cook most evenings, we don’t get around to eating until nearly 8pm, so the idea of photographing any of what I prepare doesn’t compete with flopping on the sofa, visiting with the resident menfolk, and staring at the television. No, the serious cooking usually happens on the weekend now, and last weekend seemed to feature roasted green chilis, or what are known as Anaheim chilis.
I love them. I love their glossy bright green color, the fresh crunch of a bite right from the raw chili, and the smoky aroma that fills our house whenever I roast them on the stove. Also known as California Chilis, Anaheims are featured in chili rellenos. They’re especially good added to anything with cheese or eggs. I usually keep a can or two in my pantry, but they’re so easy to make I usually also have a few fresh chilis around. Occasionally they sit on the counter longer than I’d planned and turn red.
Planned…yes, there’s that word again. I won’t tell you what I planned not to do last Sunday as I wallowed in my favorite room in the house, but I did make Bittman Salad No. 25, a Fresh Creamed Corn & Green Chili Casserole, some Pan Roasted Red Potatoes with Green Chilis and Onions and a Roast Chicken that sadly did not benefit from green chilis.
Let me know if anyone has made ice cream with green chilis and I’ll be first in line.
I’d like to believe the weather we’ve been enjoying is here to stay, but I know our small slice of Paradise much too well. Instead of the often sweltering heat we experience in August, we’ve been treated to grey skies, cool, moist breezes, and yesterday, […]
I’m pleased to say that I’m on a roll with Mark Bittman’s “101 Simple Salads for the Season” and surprisingly ahead of my original plan. My twelve-page print out from the New York Times, as many of my other cookbooks, is beginning to look respectfully […]