Food Minia

Sitting in the dentist's office--the dentists who inspired Jane Smiley's novella Age of Grief , about a husband-wife dentist practice--I found a recipe that I dictated into my phone while sitting in the waiting room. And it is really 1 minute. Roasted pepper soup shots one 16 ounce jar fire roasted red peppers with your juices. 1 tablespoon sherry vinegar. 1 fourth cup olive oil. Salt and pepper. Blend and serve in shot glasses. Bon Appetite October 2012 page 104 I wondered if there is anything like this in Julia or de Pomaine. Turned out there is: MAFC II p. 21, Soup Catalane aux poivrons, which I adapted and served last week to Rich and Julie. Serves four as a first course 1 large garlic clove one16 ounce jar fire roasted red peppers with their juices 1/4 cup cocktail onions 2 tablespoons sherry 1/2 cup chicken stock 1/4 cup olive oil 1/2 cup cooked rice, preferably brown basmati Salt and pepper Peel the garlic and chop it in a food processor.  Add everything but the rice a...

The best things are the simplest. I write this in early March, when there is a lot of snow on the ground. And it is barely above freezing days. And I hate Iowa. Next pic, please. And I do dream of summer tomatoes. Heirlooms, sure. But also just Burpee garden variety tomatoes. With some basil. No vinaigrette. Maybe some salt and pepper. Maybe not. And then maybe some cucumbers. On the deck. (next pic please). Overlooking the miserable tomato vines that I try to grow almost every year, from the glorious smelly young plants the farmers at the market sell before there's anything else to sell, except maybe rhubarb or greens. And then, about the fourth of July, I realize, again, that I am no farmer, nor even a vegetable gardener. I am just a tomato eater. And a pretty good one. I am, however, an excellent tomato slicer. And that is really all it takes. Some say it doesn't even take that. Some eat tomatoes like apples, whole, just biting into them, and letting the juice go where it...