Hump Day Poll: What Takes YOU Back?
In a world that is spiraling down the toilet ever changing, and sometimes not for the better, there are small things we can do to create little pockets of nostalgia from a simpler time. It's harder and harder to find things from your childhood and if you do, often they aren't the same. (I still lament the death of the taste of Chef Boy Ardee boxed pizza mix. Sigh) But for me, there are a few scents that I can rely on that are still out there. When we were dating, one of my favorite scents was that spray musk and I was tickled to still be able to find it! One spritz of it and I'm ready for a night on the town with the teenaged Mr in his Iroc. I was also happy to find Night Magic from Avon is still available and gives me that same feeling. My friend got it for me last year and with as much as I use it (rarely to never), I'll have it until I'm dust. (I did find the solid perfume compact in a bin and still have it if I want to be truly...
I have orange peel and lemon peel that I use every so often. I also have saffron that I'll use to make saffron rice. I make it very rarely, but when I do, it's outstanding!
ReplyDeleteNothing truly exotic in my cupboard. I did have a really great hot seasoning called "Slap Yo Mama" that I picked up in New Orleans a while back, but it's long gone now.
ReplyDeleteI am a spice whore. Can I be called "Whorey Spice? HAHAHA. I use spices in everything. Mostly organic (if I can find them) from all cultures. I would say that Berbere (an Ethiopian spice blend) is probably one of the more exotic ones. I use it to make a vegetarian potato and vegetable "stew". It's more like sauteed mashed potatoes? I don't know how to describe it but it is fabulous. Food rut? Definitely try some Eastern foods. Cavender's greek seasoning is a super all purpose seasoning too. They make two versions, one is gluten free and I think salt free. Excellent on everything.
ReplyDeleteNothing exotic really. Saffron for my rice with toasted pine nuts and I have a variety of curries since I'm on a curry kick at the moment. I'm always game to try a new one, though!
ReplyDeleteI'll join Jinxmebaby for being the proud owner of an overflowing and varied spice cabinet.
ReplyDeleteThe most exotic thing in my spice cabinet right now is either the amchoor (dried sour mango) for the curries or zatar (sumac, sesame & spices) for the quintisential middle eastern grilled flavor.
My favorite cookbook right now is Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World which includes a lot of Middle Eastern spiced items. But it may soon be replaced by 660 curries, which I just took out of the library
MMMMMM I love zatar!! There is this egg dish where the egg (typically fried..I get mine poached) is sprinkled with it and served on top of cut up sauteed bell peppers, onions, garlic, jalapenos and tomatoes. Shakshuka. MMM Heavenly. Now I want Shakshuka!
ReplyDeleteI am going to check out that cookbook now!!
we have some kind of pepper from the pepper people (a little vendor that travels around and is at our Herb Fest) that has 5 different types of peppers in it...I wish I could remember what its called. We also have jamaican jerk seasoning from them that is da bomb! Looks like next time we need it we are going to have to travel to terre haute IN for it ~ last year they didn't make it to our herb fest but luckily I got 3 jars of each the year before :)
ReplyDeleteI have to many spices to even come close to listing them all from memory - we joke my husband married me for my spices, my business cards even say "let me help you spice up your meals". Why? NOT A PLUG HERE I SWEAR, I sell Epicure spices - so yes I have Saffron, Berbere, Jamaican Jerk, Cuban, Cajun, Harrisa, Star Anise, plus several dozen other - they really help - I keep the taste not the fat when I cook and it has been a big help with getting on the right track for my eating plan AnitaWpg from Sparks
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