martyrdom and Macs
One of my recipes has been posted on Catholic Cuisine! I am excited about this because I love that blog.
Today is Sts. Perpetua and Felicity and I'm keeping it REALLY simple. We have leftover meat and rice to eat, but for a vegetable I'm going to make Carrot Strips Cooked With Cumin from the book Roman Cookery, which is a translation of the 1st century Roman writer Apicius's cooking books, sometimes updated to make the recipes work in a modern kitchen.
Carrot Strips Cooked With Cumin
Slice carrots, cook in a little water, then drain. Add olive oil and cumin to taste and reheat. Serve.
The translator offers the note "Do not be misled by the simplicity of this recipe--the results are wonderful. I have found it is not essential to precook the carrots since I prefer them crisp. They are excellent served alongside roast chicken with the Almond Ginger Stuffing for Chicken."
Edit: Made the carrots, only with butter instead of olive oil because I like that better on carrots. The cumin was indeed very tasty!
I'm watching live blogging about the iPad 3. They haven't actually gotten to the iPad 3 yet of course, but it's coming. Oh yes. It's coming.
Apologies to fauxkaren.
Edit: I can't preorder it online because the Canadian store won't take an American credit card. :( In a few days I might see about doing it on the phone, otherwise, I'll have to wait and see if I can pick one up in-store. I'm not waiting in line before opening on the first day or anything like that though.
Today is Sts. Perpetua and Felicity and I'm keeping it REALLY simple. We have leftover meat and rice to eat, but for a vegetable I'm going to make Carrot Strips Cooked With Cumin from the book Roman Cookery, which is a translation of the 1st century Roman writer Apicius's cooking books, sometimes updated to make the recipes work in a modern kitchen.
Carrot Strips Cooked With Cumin
Slice carrots, cook in a little water, then drain. Add olive oil and cumin to taste and reheat. Serve.
The translator offers the note "Do not be misled by the simplicity of this recipe--the results are wonderful. I have found it is not essential to precook the carrots since I prefer them crisp. They are excellent served alongside roast chicken with the Almond Ginger Stuffing for Chicken."
Edit: Made the carrots, only with butter instead of olive oil because I like that better on carrots. The cumin was indeed very tasty!
I'm watching live blogging about the iPad 3. They haven't actually gotten to the iPad 3 yet of course, but it's coming. Oh yes. It's coming.
Apologies to fauxkaren.
Edit: I can't preorder it online because the Canadian store won't take an American credit card. :( In a few days I might see about doing it on the phone, otherwise, I'll have to wait and see if I can pick one up in-store. I'm not waiting in line before opening on the first day or anything like that though.