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.
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.
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.
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…
Red hot chili peppers
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. It has just blasted its way into the Guiness Book of World Records as the world’s hottest pepper. In tests of Scoville heat units (SHUs), Bhut Jolokia reached one million SHUs. This is almost double the score of Red Savina, previously thought to be the hottest. It was grown from Indian seeds by researchers at New Mexico State University. This is too hot for my tastes. For some time I had an intolerance of spicy hot foods. I no longer do, and have taken sometimes to eating food with some heat added. I use cayenne pepper, and though I never cook with chilis myself, I occasionally eat slivers of them when dining out. A little goes a long way, and I suspect that one of these Bhut Jolokia peppers would last me for about two year’s worth of food! I’d need a few microns in each dish.  Add comment
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