Category Archives: limes

Corona cookies

Corona cookies

Corona cookies

You came here expecting Thanksgiving recipes, didn’t you? Well … I don’t have any new ones. In fact, we’re not doing a traditional thanksgiving dinner at all, so I won’t have any to share this year. We’re cooking chicken, and yorkshire pudding, with potatoes and gravy and oh, maybe a cherry pie. Maybe not. Maybe I’ll just make a batch of these cookies.

Prep work

Prep work

See, Thanksgiving at our house is always an international affair. I’m usually the only one who actually grew up with the turkey and stuffing and the occasional helping of that spectacular tin can-shaped cranberry (only at Grandma’s house, of course — my parents made the real stuff, which really isn’t that hard to do), so I figure sticking with the spirit of the holiday is the best way to go. To me, that means my guests should feel at home somehow. For a lot of people at my table (including James), a “proper” roast (like the menu above) is the best way to ensure that. Hence the chooks.

But I’m here to talk about cookies.  For those of you who are already thinking about holiday cookies, try these, but replace the orange with lime zest, skip the cinnamon, replace the liquor with lime juice, and throw in 1 t. of vanilla. Sprinkle pretty sea salt (Hawaiian red, in this case, from TJ’s) over the top. And there you have it — cookies faintly reminiscent of a day at the beach, beer in hand, which I could seriously go for after weeks and weeks of bone-chilling weather.

(Alternatively, you can use lemon or orange zest and play with spice combos, like the original recipe states. I prefer the juice to the liquor — the cookies turn out a bit better texture-wise, in my opinion).

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Filed under baking, dessert, limes, olive oil

A bit of crunch

Jicama Salad

I wasn’t even going to post today. It’s been one of those weeks, yet again, where we have no bread in the house, a random assortment of groceries we’re unlikely to get to, and a few too many takeout bills. But the lure of blog-related procrastination is a bit too much for me, it seems. Especially when I have a research proposal to write (due tomorrow!) for an experiment I’m not sure I’ll have time to do.

I guess what I’m trying to say is that this isn’t a real post. It’s just a place to share a few thoughts, and a recipe I wasn’t really sure I was going to share (notice the lack of prep photos?).  If you only have time to read one thing, check out Nathaniel Johnson’s article on raw milk in Harper’s Magazine (which I found via Bitten). It touches upon the history of pasteurization, what kind of farmers pasteurization regulations are actually trying to protect us from, and all in all, presents a pretty scary picture of the industrial dairy industry in this country. For the record, I’ll take my grass-fed raw milk from the friendly local farmer at the farmer’s market, thanks. Luckily, I have that choice here in Connecticut.

Otherwise, today was one of those days where it rains and rains until you think it’s never going to stop, and then transforms itself into a glorious, crisp evening, with streaming sunlight, chirping birds, and all sorts of other gorgeous signs of spring. The tulips even opened up, after a two-day hiatus. So what did I do? I went for a run, in my new, very funny looking shoes. I think they’re kind of hilarious, and I’m certain I look like a bit of a circus act running in them, but normal shoes seem to cause me trouble, so I thought I’d give them a try. They’re comfortable, and kind of awesome — provided you don’t spend too much time on concrete.

All this faux-barefoot running takes me back to about 18 years ago now, when I’d run around my grandmother’s neighborhood like a hoodlum, without shoes or fear of anything but the boy down the street that I sort of had a crush on (but only because I’d kissed his cheek when we were playing house one day, and it seemed appropriate somehow).  I’d run and run, playing pirates or princesses or some other nonsense, until it was time to go home for dinner, and I had to be coaxed into the car for the trip home. If I had been cooking back then, I think this jicama salad would have been the perfect antidote to a long day of playing pretend in the burning San Joaquin valley sun.

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Filed under cilantro, limes, local farms, milk, quick meals, running, stories, vegan, vegetarian