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things I like to cook
Labels
- "Indian" food (1)
- bean dishes (12)
- bread (5)
- breakfast (2)
- chick peas (3)
- desserts (2)
- early summer (9)
- fruit (2)
- fun with root vegetables (7)
- gardening (1)
- greens (1)
- lentils (1)
- my garden (2)
- polenta (3)
- preserving (6)
- salads (4)
- salt-soaking beans (3)
- soup (10)
- squash (1)
- standard menu items (10)
- vegetables (3)
About Me
- Tall Kate
- In J.D. Salinger's Seymour: An Introduction, Buddy re-reads a letter from his brother Seymour. He writes: "You've been a reader long before you were ever a writer. You simply fix that fact in your mind, then sit very still and ask yourself, as a reader, what piece of writing in all the world Buddy Glass would most want to read if he had his heart's choice. The next step is terrible, but so simple I can hardly believe it as I write it. You just sit down shamelessly and write the thing yourself." That's my approach to cooking, in a nutshell: I cook what I'd most like to eat. And I'm blessed with a spouse who's happy to eat whatever I make, and kids who do make an effort, most of the time . . .
2 comments:
I made this the other day, thinking that on top of focaccia (which I'd never made before, but turned out pretty well), it'd be a good dinner, along with salad. Curious Girl immediately pronounced it "too spicy," as she doesn't like the strong garlic taste. Politica and I both though it would be better as an appetizer rather than the main course. But it was tasty.
Susan, that's funny, because when I read on your blog that you made this, I wondered if you'd found it in the NYT!
My kids also find raw garlic too strong, though I occasionally get away with putting scapes into salad dressing. I do think they're milder than mature garlic, though they do have that distinctive flavor, of course.
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