Once upon a time, I’d have talked up a recipe for hot wings as being the best type of game day food — and we did enjoy these recently before a Chargers game. Unfortunately the Chargers have been playing so horribly this season, my husband […]
My food magazines seem to pile up quickly these days so to encourage myself to sit down long enough to look at them, I make a small pile and carry them from one room to another thinking their physical presence will be a reminder. It’s […]
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.
Having been a resident of San Diego for so many years, it’s impossible not to get caught up in our Chargers even though there always seems to be just as many fans in the stadium for the opposing team as there are Chargers fans. Lots […]
If you’d asked me even at age 25, I’d have told you squash wasn’t something I thought I’d enjoy eating at any point in my life. I’d just begun to experiment with zucchini about then and that’s only because I had a small garden and […]