I made ‘Chicken Tetrazinni’ for Laura years ago and it is one of her favorites. If the truth were known, I would say that my Chicken Tetrazinni recipe is one of my most popular among women…. although the men who write me like it’s meatiness! The original recipe has a romantic history which you can read about by clicking the link above… and I will leave that to you.
Making a good Tetrazinni takes time ... but it is worth it!
In any event, Laura ‘hinted’ that she would like some more and I couldn’t resist preparing some for her and placing a large casserole in the fridge for a gathering down the road. It is certainly worth preparing for someone you love.
The mountains and lakes say something about the people who inhabit a land. Herodotus wrote that to understand any people you must understand the land that shapes them. However, I believe it is the culinary masterpieces that people produce for themselves that say so much more.
One of my favorite meals consists of ‘Bobotie’. It is a South African dish rich in history and influences. It should be no surprise that much of the food of South Afica is a fusion of African, British, Dutch (Afrikaner) and Malay influences; concequently, it is made with subtle influences of the people who live there. Although there are variations, it is more similar than different. Bobotie served with rice, a salad and Mrs. Ball’s Chutney ( you can find Mrs. Ball’s Chutney at World Market and finer stores). The flavor of pork and lamb intertwine with raisins, appricot, pine nuts and scented with Curry* and Garam Masala* (*I make my own blends) crowned with a custard and banana topping!
Bobotie is light , satisfying and delicious!
Michigan, Pennsylvania and New York are the big produces of Concord Grapes in the United States and although there are a couple of growing regions in California… it can be problematical. However, for me in San Luis Obispo, it hasn’t been a problem and my arbor is starting to get covered!
a couple of runners from the hugh Concord Grape Base!
CLICK on the picture above to view my powerpoint presentation on Spices
Over the years, Laura has asked me to come an provide a lecture to her class in Sensation & Perception (Psychology). In keeping with the subject , I usually present something involving the various senses and something — hopefully — I know a little about. I’ve discussed: Luca Turin and the basics of Perfumes, the history and variations of chocolate and most recently…. spices. In each case, I offer an exploration of the subject to the student. With perfume, I ask them to identify from various esters the components of popular fragrances; with chocolate, they come to know a bit about grading and what constitutes quality chocolate; and with spices, I ask them to identify the complex ingredients in a Scandinavian Christmas cookie.
CLICKING on the above picture you will get the idea of some of the key ideas that we discussed in a powerpoint … some of the material is my own, while I did ‘borrow’ a bit from here and there. I also placed a few references with links at the end.
Spices do a lot more than just make food taste better!
my new best friend is ‘yard guard’ by Bird-x — CLICK on picture
I have a beautiful grape trellis that rests about ten feet above our patio. Over, around, and through the trellis is an expansive Concord Grape plant that spans around thirty feet and is very productive now that it is mature; that is when the raccoons don’t sample it!
Over the years I have thought some very nasty thoughts about these varmits when I would chase them away at all hours of the night, but no more! Today, I have a ‘raccoon annoyer’ ( my words) from Bird-x that I was able to buy from the helpful folks at Double D feed and supply here in San Luis Obispo.
In the past, I listened to far too many people who told me these things don’t work… these are the same sorts of people who would swerve off the road to avoid a squirrel… I should have known better! Last night I watched as the raccoons slinked by my place… it appeared as though something was ‘annoying them’… poor babies! heh heh 😉
So, it looks like we’ll have a good crop this year.
My family knows that I am a bit over the edge of the map on anything resembling a Biscotti… I am constantly — in the interest of science — trying new recipes for this favorite snack! Most of the time, I play with my standard recipe with fun results.
Of all the nuts, I probably like the humble almond the most. While most would add vanilla or almond extract to enhance this recipe, I thought it would be fun to add a healthy amount of Amaretto that has hints of almond and apricot flavors– two of my favorite.
So at 3pm, I sit with a cup of coffee and enjoy this marvelous treat!
