 Two days this week I had lemon mayonnaise with asparagus. The last time for lunch I had it with sardines in olive oil and Swedish rye crisps. I can imagine it as the dressing for a fish salad or a classic French Grand Aioli. In a bowl, mix to taste: mayo, lemon zest, lemon juice, ponzu sauce, Shio koji or MSG or salt. Salty fish eggs of all kinds or snipped seaweed strips would be nice as garnish. *** I’m in the home stretch of something important. I’m not going to be writing here weekly. When food books or cookbooks interest me, I will write about them. There’s a cookbook on its way to me that I’m excited about. I’ll cook from it for a bit first. I’ve been learning to tell longer stories and want to practice it more. There’s one at the top of my To Do pile. I hope to post those attached to a subscription of some sort when they are ready. I also have some good ideas around teaching. All in good time. *** “The only thing that matters is what is on this page.” Robert Caro. Turn Every Page is a documentary that delivers lessons of the highest order. Where you will find me on a hot, humid summer night is in the kitchen with a stock pot of water boiling on the stove and wiping sweat from my eyes. Someone brought me a bunch of rhubarb this week and I turned it into a few jars of jam. I like small batch production. This is a favourite to enter the jam-making season — rhubarb, honey, and rosemary — from Christine Ferber. *** Always listen to new music. 20252020Comments are closed.
|
Archives
May 2025
© Deborah Reid, 2021 - 2025. All Rights Reserved. Categories
All
|
RSS Feed