Of course, Nancy could eat a normal caponata,
which is normally an apple-free dish.

Which is what I thought.... and told Dale so... ;) Never heard of
adding apple or pear to caponata.... :)

Could add a sweetness contrast such as the
frequently-used currants do.

+

I have a brother who is likely worse off,
but it's hard to tell, because I'm not in
close touch with him. He says he got a
promotion at work, though.

I trust he did figure out a place to live, too....?

Not that I know - maybe he's still at the
extended stay hotel (and I hope building up
hotel points!).

Vegetarian Crustless Quiche

I'm trying to remember the last time I used a recipe for quiche. I generally just start with a pile of shredded cheese, four eggs, and
some milk and work from there.

Heh, I reread that as "vegetarian clueless cuisine."

Not too far off at that..... (G)

Within delta.

... 75% of statisticians are 90% confident 52% of the time.

But how many are 100% confident?

By the way, were you aware that in academia
there is currently considerable backlash
against the entire concept of statistical
significance?

+

RICH BLUEBERRY MUFFINS

A couple of teaspoons of ground cinnamon makes them even better.

To me, blueberries are delicate enough to
require that other distracting flavor be kept
out of the way.

Some are more delicate than others, I've found... :) And, speaking of blueberries, at our talent night at church, there were a few culinary
arts entries.... after showing them off, they were served to the
public... :) One was a lemon angel food cake topped with whipped cream
and what appeared to be a homemade blueberry sauce... The blueberries
were large and flavorful, and just a bit crisp (not at all mushy)...

Maybe I wrote a couple weeks ago about a batch
of Driscoll's blueberries from Mexico that were
hard crisp, more like the texture of an apple than
a blueberry; I returned yesterday and found that
some had in fact softened, though they didn't
taste superb. I combined them in a jam with some
over-the-hill raspberries and strawberries, which
tasted okay in the anonymous "mixed-fruit preserves"
way, but at least one could be certain, unlike with
Smuckers, that there was no apple in the stuff.

The other two were a chocolate ganache and a seafood bisque soup... both
also very yummy.... after it was apparent that everyone had had firsts
that wanted them of the soup, I went back for a couple more servings...
it was served in those little Dixie cups you see in kitchen/bath dispensers.... so not much more than a taste....

As Einstein has been claimed to describe
relativity, if you sit on a hot stove for a second,
it seems like an hour, but if you sit with a pretty
girl [read attractive person of the opposite sex]
for an hour, it seems like a second.

If the stuff had been horrid, a Dixie cup size
serving would be too much; yumminess made the
serving size too small.

... Not Quites: It is the Dawning of the Age of Asparagus.

Every spring is the age of asparagus.

+

Meanwhile, why didn't Dale's suggested "what I had
to eat" thread take off? That's pretty much my
favorite subject among the possibilities, and I
hadn't suspected you all were so different from me.

There's just a bit of time lag at work here... Give people a chance to
get up to speed on it... ;)

Just so it's not apathy, anomie, disinterest, and
just plain not caring.

Or are your meals too dull to mention, which would
be very sad indeed (I had a friend who sent me a
note, pre-Internet, about the monotony of her daily
life, and needing relief, but though that sort of
tugged at my heartstrings there was little I could
do, as she was living far away from me those days,
and my finances were kind of precarious).

Hopefully not too dull... although one does wonder sometimes what might
be interesting to others.... ;)

Today with the bounty described earlier I
made red-cooked pork, lentil pottage, and
parboiled pork to be sliced and finished
in a pan to go with the lentils.

Lentil pottage with pork
categories: main, found, mine
servings; 4

rendered fat for sauteing
1 md onion, diced small
3 cloves garlic, chopped
water
salt
pepper
1 bay leaf
2 sprigs thyme, more tt
1 onion, skin and trimmings from
1 lb pork belly, 1" slabs, any bones cut off
1/2 lb Puy lentils, picked over
3 carrots
4 Tb sugar or tt
1 Tb salt or tt
1 ts pepper or tt

Heat fat in a skillet. Wilt the onion for 5 min
or until tender, translucent, and just beginning
to go brown, stirring in the garlic halfway.

Bring water, salt, pepper, bay leaf, thyme, and
pork trimmings to a boil, making a sort of
court-bouillon. Parcook the meat for a couple
min until firm. Remove meat and chill. Remove
and discard the onion skin and all trimmings.

Strain and skim liquid if desired.

Add the lentils to the liquid. Return to the
boil, add the carrots, then let simmer for at
least 1 hr until lentils are done to taste.
Season with pepper, salt, and more thyme.

Cut chilled pork into manageable serving
pieces if desired. Combine sugar, salt, and
pepper and dredge meat in this mixture.
Fry slowly in nonstick pan, turning once,
until dredge forms a glaze and meat is done
all the way through. Serve alongside or on
top of drained lentils.

Suggested wine: cheap, rough red

Source: moi
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