Food for Thought: Food for Thought

Monday, September 28, 2009

Food for Thought

Dear nieces, nephews and friends,

Niece #1 and friends came to visit this weekend to attend the first non-homecoming weekend at Queen's University. (A fauxcoming). So on Saturday night, I fed a tableful of '20-somethings' using a family recipe for pasta with garlic and sundried tomatoes. For dessert, I had baked my mother's banana cake with brown sugar icing. (My mother was famous for her banana cake). While here, Niece #1 asked for my trifle recipe and delightful young friend (M) told me how much she and her sister relied on my grandmother's molasses cookie recipe. Charming friend of Niece #1 related how she has developed an interest in cooking and reads several food blogs religiously; she then suggested that she would follow a food blog if I started one. Despite being pretty technologically inept, I have decided to rise to the challenge. In this blog I hope to share some family recipes as well as tips for cooking and baking that I have learned along the way. I might throw in some 'new words' and stories. It's all about food or food for thought.

Love, Bub

3 comments:

ginny said...: Wow! This is so exciting! I may not have started my own food blog yet, but glad that I have inspired someone else to do so. I'll add this to my google reader. :); September 28, 2009 at 4:05 PM
Huihui said...: Aha, this is what I am looking for and learning the western recipes. Pretty exciting!
Follow you and Take it into practice for my weekend dinner. :); September 29, 2009 at 10:42 AM
Christine said...: I would like your banana cake recipe!!! Oh and that pate recipe from last year.; September 29, 2009 at 12:55 PM

'To Cut the Mustard'

Meaning: To succeed; to come up to expectations.

Origin: Why cutting mustard was chosen as an example of high quality is unclear. Some possibilities allude to the literal difficulty of cutting mustard;for example: - Mustard seed, which is hard to cut with a knife on account of being small and shiny. - Mustard plants, which are tough and stringy and grow densely. - Culinary mustard, which is cut (diluted) and made more palatable by the addition of vinegar. - Dried mustard paste, which was reputedly used to coat meat and then dried to form a crust.

The love of olive oil...

I finally figured it out...why I love olive oil so much. It was the television programming I was exposed to as a child. See the following description, from the online Encylclopedia Britanica, of a character I admired. I lusted after the large boxes of chocolates she would consume in one sitting.

Tall, gangly, big-footed Olive Oyl, whose black hair was almost always tied back in a bun, first co-starred with her brother, Castor Oyl, in 1919 in the newspaper comic strip Thimble Theatre. For the strip’s first 10 years, she was the girlfriend of Castor’s layabout pal, Ham Gravy, and her jealousy over his wandering eye fueled many comedic episodes. However, soon after the introduction of Popeye in 1929, Ham was written out of the strip as Olive found true love with the salty sailor. In this coupling, she was the more fickle character, as from time to time she became drawn to suitors with more education and refinement than the scrappy, wisecracking Popeye, though he always won her back. Popeye rescued Olive Oyl hundreds of times from the nefarious bully Bluto.

A Funky Review of a Funky Cookbook by a Funky Girl

“Bite me speaks to more than your stomach,” reads an excerpt on one of the first pages of the newly released cookbook, Bite me, by sassy sisters Julie Albert and Lisa Gnat. From the tongue in cheek, retro photographs that grace many of the pages to the aptly chosen, often perfectly crude quotations; Bite me is a cookbook that also speaks to your sense of humour and playfulness.
The book is decidedly un-pretentious, which is exactly what the sisters had in mind when creating the book, and exactly what appeals to me as a twenty something with not much experience in the kitchen. At the book’s launch on October 6th at an Indigo location in Toronto, Julie was the first to boast that many of the props in the self-published book came from the dollar store. The price- perfect. The look- genius. The props convey just the right amount of kitsch and comedy.
Heather Reisman, CEO of Indigo and famous as Heather of ‘Heather’s Picks’ obviously saw the same genius in these first time authors. The book is now the first cookbook to ever be chosen as a ‘Heather’s Pick’ at Chapters and Indigo stores nationwide.
I personally know Julie Albert, as I tutor her adorable, charming son Benjy, here in Toronto, Ontario. Julie is most often seen looking flawless, but approachable- laid back in jeans or yoga pants, shuffling her kids from one activity to another. She is exactly the involved Mom who wants delicious, easy, home cooking with a twist, to feed to her family. That was the goal for the sisters- no mushroom foam, no truffle scented this or that. Just fun, easy variations on your favourites- using simple ingredients with a dash of wit, and some of Lisa and Julie’s own kitchen secrets. Oh- and a man with his head stuffed down a woman’s shirt. You have to buy the book to take a look at that last one.
I am buying the book for all the cooks in my family this Christmas. Even for a cook with many books, this one is a standout- almost more coffee table material than shelved with other cookery bibles.
If you need a giggle- go buy it. If you need a recipe for pecan crusted lime chicken- buy it. To the self-professedly “not so sweet, tiny-bit salty” sisters- great job. I forkin’ love it.

Jessie Bass-West

Link to Bite me http://www.bitemecookbook.com/

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Monday, September 28, 2009

Food for Thought

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