Sunday, August 7, 2011


We spent a week in Michigan with my extended family. Well, it wasn't really Michigan -- but Indiana is waaaay less glamorous sounding. Seriously. You might not realize this if you're not from the Midwest. But trust me. It's true. And we did go to Michigan. For ice cream. Twice. But on this trip I realized why the cooking gig didn't work out for the Cousin and me (it just kind of harm, no foul). But here is the reason, crystallized in one picture:

Aren't they beautiful?????? They are like little fairy berries. They make me want to go to Fairyland, eat some of these berries, and stay for an hour, but when I come back the world has been going on for 20 years. I should have used something for perspective, but that's a pint. So they're tiny! and sweet-looking! and dainty! and pressssshus!

So Cousin and I were at the Michigan Produce Mart in some town that starts with an "S" (I'm not being coy, I really don't remember where we were), when I saw these translucent, enticing little things. They were white currants. I asked, "Hey, have you ever had white currants? Let's get some and try them!" To which Cousin replied, "But what are they? What are you going to do with them? What's your plan?" I, of course, did not actually have a plan, and the berries are totally tart. And when I Epicurious-ed them (totally a verb, shush) at Cousin's prompting, there wasn't really anything. So they got, tossed - she was right. But still. I think that's what happened to my short-lived cooking for fun and  profit career. I'm a little hit and miss in my cooking, a little too distractable by the romantic stories I tell myself about fairy berries.

Anyway, on a related note: after a week of meals for 20 (everyone took a night; I made grilled glazed salmon , the cucumber-avocado soup, and cold green beans with feta and pecans), we were in the mood for something with a little more .... zing. So the menu this week started last night with Rachel Ray's Curry in a Hurry (chicken and sweet potatoes sauteed in jarred curry paste; add other vegetables - like onion and peppers; add 1 tbsp flour to thicken; add a couple cups of chx broth, a cup of cream, and 1/4 of jarred mango chutney), stuffed peppers tonight, buffalo taco salad tomorrow, and then shrimp fried rice.

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