Lemonade is a summertime tradition. It brings me right back to my childhood where the best elixir from sweltering summer heat was a tall pitcher of lemonade. Pearls of condensation run down the outside of the chilled lemonade pitcher. The ice basks in the afternoon sunlight, you can hear it crackle. Nothing beats the heat or refreshes the body like ice-cold lemonade, nothing.
Tag Archives: Recipe
Mulberry JAM Season in Arlington
The indigo bird crap that streaks our house and the tie-dyed sidewalk mean only one thing — mulberry season!
Mulberries are sweeter, more oblong, and more intense than blackberries. They are pit-less and have a hint of blueberry flavor. I’ve walked past these berries rotting on the ground since I was a kid in St. Louis, but this is the first year I’ve made use of them. Looking down underfoot is the easiest way to locate a mulberry tree at peak picking season.
Secrets to Cooking a Chinese Comfort Food – Pinneapple Vegtable Fried Rice
I’ve been in the mood for fried rice lately. Maybe it’s the cold, wet, and seattle-ish Spring weather we have or the Chinese New Year that just passed. Nevertheless, it’s one of my ethnic comfort foods that fills me right up. It’s no wonder that fried rice is one of the most popular dishes in the world. Simple pearls of vegetable, rice, egg, and meat meld together with salty soy sauce in what can be described as a Chinese casserole.
The beauty of fried rice is that it is highly adaptable. I rarely make it the same way twice. The recipe is more dependent on what’s in my fridge than what a recipe calls for. It might as well be called the clean out your refrigerator meal. Take morsels of frozen vegetables, shredded egg, day old rice and you are well on your way. Continue reading
Filed under Chinese Food, Main dish, Recipe
Moroccan Chicken & Pearl Couscous Casserole
This dish is similar to a Moroccan tagine but comes with something extra: A pearl couscous side dish cooks along with the vegetables and chicken in one pot. Ras el hanout, a Middle Eastern spice blend gives the chicken a flavor that will fill your mouth from around the world. Ras el hanout spice blend is available at specialty shops, or you can make your own; see NOTE below.
MAKE AHEAD: The casserole can be assembled 1 day in advance and refrigerated.
