Before I get started, no, Julia is not as tall as Alex – she’s standing on a stool. Here’s a scary thing – if Alex were to stand on that same stool, he’d be eye level with me. He’s not allowed to stand on the stool any more.
There, now that I’ve got that cleared up for you, we can talk about food.
I don’t really know what else to call it.
Other than…amazingly yummy.
But I can tell you how it came about.
Four kinds.
From the top left – Plain, Black Sesame, 4C&G, and Thai Red Curry.
You know how sometimes when you’re experimenting in the kitchen and things are just SO easy and SO much fun that you want to keep playing around for hours and hours and hours?
That’s the kind of fun I had making these chips.
Next time I make these I need to make a double batch. Or a triple.
My kids (especially Alex) plowed through most of them the first day and I barely managed to pack a couple away for school lunches.
We had tacos the other night and I’d also meant to make cornbread but I didn’t have time.
So I made some the next night.
And, just for kicks, I threw in some of the leftovers from taco night, too.
Very easy, and a huge hit with my kids, my husband, and me. I should have made more.
But I’m leaping ahead of myself, as usual….
Speaking, as we were recently , of Portuguese food, I figured it was about time to put up this post.
Blueberry Jonnycake-in-the-Oven is a recipe I found in America's Bread Book, a book I referenced before when I tried out the recipe for Indiana Basic White Bread.
Oh. My. Goodness.
I am addicted. Not that I wasn't a carb junkie before, but this bread banishes Atkins and South Beach from my vocabulary for EVAH.
Anyway.
Hang on, I'll be right back. I need more toast....
Continue reading "Country-Style Loaves with Cornmeal, Cilantro and Black Pepper" »
Recent Comments