So. I have a pumpkin, I have or can get lots of apples, this is the time of year for them. I wanted to make soup ( Read more... )

got a bug in my brain, and did vague riffing off of some online recipes ( Read more... )

Whole chicken ( Read more... )

Lesse if I can reconstruct my latest soupy success ( Read more... )

I think I have finally mastered soup. I seem able to more or less consistently make soup that tastes of something, generally something I am willing to eat. This is a considerable improvement ( Read more... )

Re-did this recipe: http://tamtrible.livejournal.com/160631.html (with the alterations suggested).  Haven't had much yet, I'll evaluate tomorrow or so.

The main problem with making baklava is that filo dough is notoriously fiddly and hard to work with. Spring roll wrappers are kind of similar, and much easier to handle, so I thought, hey, why not. I was riffing off of this: http://gogreece.about.com/od/ ( Read more... )

cooked 3C brown rice (some red) with 6C broth (4 veg, 2 chic).  Added about a head of sliced garlic, and several grinds of grilling seasoning.  Cooked a while, then added more water as needed.  Chilled, for other reasons ( Read more... )

off of this recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=507972Read more... )

Drain ~15-oz can salmon. Crumble in enough crackers to make the liquid ~a paste (~4 saltines). Add in salmon, pick out (and eat) visible bones. Add 2 tiny green onions, an egg, old parsley flakes, garlic powder, Italian seasoning, and a little ginger. Make into palm-sized patties, dip in cracker crumbs (~10 saltines), and fry until golden-brown