I’ve got a whole list of recipes to post, but frankly, I haven’t been much in the mood. We lost somebody—somebody that I haven’t written about much, if at all, but who had wormed his way into every part of my life. This is Magnus. We adopted him, along with his sister Greta, just over … More A farewell and a soup recipe
Something strange has happened. Yesterday, I went to the market to buy peas, greens, and strawberries. I also a bought cherries. Cherries! Generally my signal that summer has begun, this year they’ve appeared, plump, juicy, and flavorful, mid-May. While I’m not sure where they came from, and they’re a welcome treat after a difficult past … More Mushy and delicious
I have pictures, and I have a recipe … unfortunately, they don’t match. I went to an Easter party on Sunday: just a small get together of (mostly) family. A turkey was dragged out of the freezer and deep-fried, ribs duly oven roasted, macaroni and cheese baked (smoking oven optional). I was asked to bring … More Bait and switch
Better than ever? Time will tell. My continued descent into internet obscurity was not entirely my choice. I have been cooking, but for weeks I’ve been trapped in a cycle of pasta, simply dressed with tomato sauce or aglio e olio; grilled cheese sandwiches; and nachos. I did make desserts twice—one was a Very Secret … More She’s back
Braised Carrots with Honey and Ginger 1½ pounds medium carrots (about three bunches) ½ large white onion 3 inches fresh ginger, peel scraped or cut off 2 tablespoons honey (I used avocado because it’s what I have in the house) 2 tablespoons olive oil 3–4 tablespoons chicken or vegetable stock, or water salt and pepper … More Braised Carrots with Honey & Ginger
Spiced Apricot-Almond Preserves Inspired by Christine Ferber 3 lbs ripe, fragrant apricots 600 g granulated sugar 2 tablespoons lemon juice (I used bottled) 1 large cinnamon stick 1 nutmeg seed, crushed into three or four pieces with a mallet, pestle, or knife handle ½ teaspoon pure almond extract (optional) Halve and pit the apricots, then … More Spiced Apricot-Almond Preserves
the procrastikitchen 