So, I know I’ve been keeping everyone in suspense. Dilemma of the week: what on earth is Celia going to do with pickled grapes? Well, aside from noshing on them straight from the jar (in front of an open fridge, of course) I did this:
I brought home the bacon! Well, actually I brought home a couple of pounds of pork belly from the Flying Pigs farmstand at the Union Square market and turned it into bacon. I’n’t it purdy?
As I mentioned in my last post, I’m single this Valentine’s Day. I do, however, have a new relationship. With meat, and the curing thereof. Right now, I’m have serious and committed ties (for a week at least) to several pounds of beef rapidly on their way to becoming biltong – a kind of South African beef jerky.
Well, I’m single this Valentine’s Day, but I’m going to a housewarming for a really lovely couple, so I decided to bring something a little romantic: a bouquet in pie form.
I love pickled cucumbers: I’m a little ashamed that, like Snooki, I’ll often stand my tiny self (only part Guidette, sadly) in front of the fridge and just eat pickles out of the jar. Thankfully, I’m a little less orange and a little less be-pouffed. And I’m a little more adventurous: I just branched out from classic pickled cucumbers to try pickled grapes.
This is my grandmother’s cheesecake. It has always brought me near-religious ecstasy, so I thought it only appropriate to make it to help my friend James celebrate finishing his PhD in Religion.
These Sour Cream Drop Cookies come from The Complete American Jewish Cookbook, which is one of the most dessert-centric cookbooks I’ve ever come across. It’s kind of funny: cookies are so common these days, but they don’t appear in a ton of mid-century recipe collections. Except for Jewish and Southern ones. An interesting observation…
