Miss Pelican's Perch

Looking at my World from a Different Place


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Appeasing the Muse


I have said it before: this is not a food blog. I’m write mostly about the creative process. But since my writing has been a little static for a few days, I thought I would take a little break from that and be creative in the kitchen.

What do you do with a couple of ancient squash?  OK, they’re only two months old, but for produce that’s a long time.   I roasted them, gutted them, paired them with an equally ancient pair of apples, an onion, and various spices and other seasonings. After pouring it all into a casserole, I glued it all together with big fistfuls of fontina and mozzarella.

Many times when I get loose in the kitchen, the end result is a disaster. Not so this time. It turned out quite tasty.

Who knew that one could overcome writer’s block by appeasing the Muse with mounds of hot, gooey cheese?  She’s easy that way.

Ljgloyd 2018

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Huevos Rancheros, My Way

I love it when the Daily Post offers up food-related prompts. Serandipitously, I made Huevos Rancheros to brighten my gray and rainy Sunday morning.

There are many ways to make this dish.  My way is to crisp up a corn tortilla in a bit of hot oil and then layer it with refried pinto beans, eggs cooked sunny side up, salsa, a sprinkle of cheese, and a dollop of crema mexicana.

Oh yeah.   My eggs rocked this morning.

Ljg 2017


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Kitchen Sink Soup

Heaven forbid that a writer should be superficial, but every once in a while, when some of us can’t think of anything profound, clever, or worthwhile, we write about superficial things. In my case I tend to write about food and cooking when nothing else springs to mind.

Case in point: this morning I am clearing out some marginal vegetables from my refrigerator.  You know the kind of vegetables I mean– the ones that still have a little bit of life in them but not good enough to make a salad out of them. Into the slow cooker I tossed some frostbitten celery, slightly shriveled carrots that were buried deep in the back, a couple of ancient potatoes on the edge of sprouting eyes, and a bag of wilting coleslaw mix. I finished off the last of my lentils and spiced it all with pepper, thyme, veggie soup paste, and a shot Worcestershire. Fairly much of anything in my kitchen would have been eligible for this concoction– everything but the kitchen sink.

Superficial cooking, maybe. Superficial writing, oh yeah.

 

ljg

Superficial


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A Spicy Winter Tonic

Every Autumn when the weather starts to cool down and I begin to interact with more people on the day-job, I inevitably come down with a bad head cold. This year I thought I would start early — last March to be exact — in developing ways to build my immune system. One of those ways was to make a batch of what I call “winter tonic.” This is an old folk remedy with many names. I am going to start taking a daily teaspoonful dose in hope that this spicy concoction will minimize my acquisition of a nasty cold.   Or is it decoction? Maybe it might be a type of tincture? Whatever… a jar has been sitting in my refrigerator all spring and summer so it is good and potent now.

When I made it last Spring, I mixed together chopped onion, garlic, fresh horseradish, fresh ginger, fresh turmeric, honey, cayenne and star anise, put this all in a glass jar covered with apple cider vinegar and let sit in the refrigerator for a month. I then strained the solids out of it. At that point it was ready for consumption. I have to admit that at the very least it will clear sinuses — or be put to use as a salad dressing. I will see about the immune-boosting qualities as the season progresses.

I got this recipe from a master herbalist:

Spicy