put it in my mouth


THIS BREAD IS BANANAS
February 18, 2010, 7:08 pm
Filed under: Uncategorized

I check Whipped almost as compulsively as I check the Times. Caroline’s blog is one of my favorite things on the entire internet—her taste is impeccable and her photographs are beautiful and she makes me truly believe that good things happen in Chicago.

I’ve been meaning to make the banana bread recipe she posted for ages, and at long last, I have. She is right. This stuff is as perfect as banana bread gets.

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TWO VERY REDEEMING STOPS ON AN OTHERWISE INCONVENIENT TRIP THROUGH MURRAY HILL
February 11, 2010, 4:10 pm
Filed under: Uncategorized

1:

Purchased at Kalustyan’s: pomegranate molasses, honey soaked pecans, curried cashews, red rice, black rice, tomatillos, a gram of saffron, and one pistachio ma’amoul.

2:

The Tasti D’Lite at E. 29th Street and Third Avenue is exactly 4.5 times larger than every single other Tasti D’Lite in New York City. It was glorious and disorienting.



THE PERFECT RATIO: SPLIT PEA SOUP
February 6, 2010, 4:57 pm
Filed under: Uncategorized

Split pea soup should be made with ham on the bone, which falls off and into the soup as it cooks. But, because I am not a butcher, I usually make mine vegetarian. This is pretty much the easiest ever: saute an onion and a carrot or two with some garlic in a large stock pot, then add the peas and some broth or water, let it hang out for an hour and then—then!—there is soup.

However, perhaps because it’s so simple, I always forget how much liquid to add and then eyeball it. Inevitably, it ends up being too much like dal or too much like water (though it is better to be on the dal end of the spectrum). So, in honor of my homegirl, I have finally taken the time to measure.

For every two cups of split peas, use four cups of broth or water.

For every cup of split peas, 2/3 should be green and 1/3 should be yellow. This makes it look less like gruel and more like spring.