A painting called "Edmonds Twilight" by local artist Alice Owen hangs inside Walnut Street Coffee. The moody view of Puget Sound looking...
A quick and wholesome supper was called for recently. Into the oven (190C for 40 minutes) went a jacket potato, sliced into wedges (unpeeled), each wedge coated in a mix of oil, pepper, paprika, mixed herbs, and garlic.
When I feel like a treat, I make myself eggs and bacon. I usually have it on top of thin slices of a decent granary loaf, lightly buttered, the bacon on this first, then eggs on top.
Whilst Madsen may soon be hosting a port party - for a guest-list of one - Cambridge University’s Conservative Association is legendary for it’s bi-termly Port and Cheese parties.
No, I’m not talking about the US alternative rock band founded 24 years ago and enjoying a revival. I’m talking about Bhut Jolokia, a variety of chili pepper originating in Assam, India.
Pumpkins are everywhere, and I made my first pumpkin pie of the year. I used about a third of a small pumpkin, and carefully froze the rest, having discovered that they thaw out already soft and ready to use. I used my usual recipe, as I did last year.
A new biography brings to life Jerry Thomas, the first bartender to publish a drink book in the United States.
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One of the best tasting kare-kare in town can be eaten at Serye aside from Barrio Fiesta. Right after visiting my son’s grave at Loyola Memorial (in Paranaque), we went to visit Serye located just nearby. I was just expecting to take a snack but my daughter wanted kare-kare. Read more…
It’s a good way to get decent sized and shaped chunks of mango. I make cuts into the half mango about half to three-quarters of an inch apart. I do this both along the length and across it, making a criss-cross pattern. Read more…
Just pumpkin soup
Need more be said? Well, maybe this. I used ‘freeze-cooked’ pumpkin which has been softened by the freezing process instead of by baking or boiling. I discovered a few years back that if you take out the centre bits and the seeds, and peel pumpkin slices, they freeze nicely and come out soft, and ready to use in pies and soups. This one starts with fried onions, then I add the pumpkin pieces and chicken stock, a big spoon of lemon juice and a pinch of sugar. The spices are nutmeg plus a little cinnamon and cloves, and black pepper, of course. After it’s simmered 20 minutes, I blend it, strain it, and add half a cup of milk and a dollop of crme fraiche. I bring back to the boil and simmer again for about 10 minutes. As I said, just pumpkin soup. But how gorgeously warming on a damp, dreich day.  Add comment
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