EcoMommyo's blog

Reaping Rewards

Strawberry Rhubarb Pie with lattice crust

With some recent cooking projects, I was again reminded that good things come to those who wait (and preserve).

Behold! The Sustainable Cookie!

Home Made Fig Bars

I have finally made the cookie I've been planning for years. Behold! The sustainable fig bar! I was blowing big dough on packages of this treat from a classic American cookie company and thoroughly enjoying them. I just love Fig Newtons and will defend them to my grave from all the fig haters out there in the world. I have also had a few versions from various fancy bakeries that made their own. I knew mine would not taste the same as the commercial classic but with multiple pounds of figs in the freezer needing some purpose, I gave it a try.

Fussy Babies & Fussy Recipes

Fussy Recipe

I’m afraid my love affair with Cook’s Illustrated might be coming to an end. Unfortunately, fussy babies and fussy recipes do not mix.

I’m home with the little one and I’m looking for food that will sustain us during this winter’s bitter cold and can be made with either a child in arms or during nap-time. Surely, chili completely fits the bill--hearty, warming, freezes well, can perk along on the stove. That’s how I usually think of chili but not so at Cook’s Illustrated.

Happy Thanksgiving!

Thanksgiving Meal

It is Thanksgiving evening and the kitchen is tidied, the leftovers put away, and only a few dishes to face tomorrow. Now that's a good holiday.

What made it a better holiday was a lovely home-cooked meal as one of our blessings. Here's what we are thankful for: loving family, good work, a warm, cozy house, and good things coming our way. But possibly just as important, here's what we had for dinner:

- Cacahuates y Pepitas Enchilados - because it's fun to say and a delicious snack.

On Not Cooking with the Seasons

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Peach Pie - Homemade

Peach pies are a thing of glory and, it turns out, a true thing of summer.

I have been saving a peach pie recipe for a while now and finally got the time, the peaches, the crust all happening at the same time. Go for it! The crust rolled out nicely and I crimped the edges. So far so gorgeous. I blanched the peaches and put them in cold water so the skins could slip off. This was the first problem and I probably should have stopped there and found a bunch of apples that looked like they needed pie-ing. But I get an idea in my head and...there you go.

Facing Down the Crisper

I, again, have a crisper full of weird things: daikon, sunchokes, scorzonera (or black salsify, if that helps any). I keep pushing them around and making things with carrots instead. They just look weird and I need to get over that. To think I thought turnips were strange.

Game On

Apricot Jam, Butter and in Marsala

I would have written sooner but I’ve been canning. The apricots are here and it’s game on.

Due to an amazing turn of weather this spring, fruit trees all over town actually escaped a late frost and managed to set fruit. It has been several years since this miracle happened last and right now I see piles of apricots lying in the street all over the place. It practically makes me want to weep. Pick your fruit, people! Someone, somewhere will appreciate it not only because it is delicious but also because you can avoid attracting vermin to your neighborhood in search of rotting sweets.

Spring?

All that drippy sounding stuff I said in April about spring being here? Forget I ever mentioned it. It proceeded to snow again amidst the usual punishing wind of a New Mexico spring. The only good side to that is that I can make soup without feeling like I’m clinging to the wonders of winter cooking. I really can move forward when situations change, really I can. But soup is so wonderful, what can I say.

One pound of pinto beans

Apple Tree in bloom

The birds are singing, La! The fruit trees are blossoming, La! All this April is busting out all over, but the bummer of taxes due remains. And what a bummer it was. We wrote checks, we crammed forms into envelopes, we raised our voices in thanks for TurboTax, and then off to the post office and the bloody things were off. We have made our contribution to civilization.

Chew Your Food

Defiant Scrub Brush

I have two pounds of sunchokes in my refrigerator and I'm scared of them.

Oh, I'm sure they will be delicious but the cleaning of them puts fear in my heart. Perhaps, like many things in life, if I just had a stiff drink before facing them with vegetable scrub brush in hand, it would go a lot easier.

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