What I'm Reading This Week #34
Hello you sassy beast! Ready for another flip flappin' fantastic weekend? Yes indeedy, Ally Sheedy. It's been a week of working ahead for me as I try to work on ideas for holiday posts. I know, no one is ready for Christmas but spit balling stuff is actually getting me excited for the season. I like to try to give myself the month of December off from writing new posts (except updating weekly happenings) so all I have to do is respond if needed. It lets me take a little mental break during the holidays to try to enjoy what I can then hop back into the new year hopefully rested and ready to roll. We did book our 30th anniversary trip, which is the same one we had to cancel this year and of course got travel insurance. It's just nice to have something to hopefully look forward to and it makes you go "where the heck did 4 1/2 years go?" because it seems like just yesterday we were celebrating our 25th. Do people even celebrate their 30t...
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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