Today is the last day of summer, but there is still time to get tomatoes and make gazpacho. It was 88 degrees in New York City today, so one more cool soup is in order before we get cozy!
Do you believe in spontaneous combustion? Because I may burst into flames as I’m writing this. If I trail off you will know what happened.
Sometimes (like right now) it is too damn hot to cook.
But don’t resort to delivery yet!
In a fit of vegetable enthusiasm I recently bought my first cucumber of the season. It was a near-perfect specimen, with hardly a blemish upon its glossy green skin.
I’m going to get serious here for a moment. But just a moment because I have some wings to sauce and Katy Perry to mute.
There are a lot of Super Bowl parties going on right now. After the game is over, when the guests have gone home, and the last burp belched, it will be time to clean up. Undoubtedly there will be leftovers.
Please, don’t throw them away!
Parsnips. I do love them. I suppose my inaugural post should have been dedicated to parsnips, but that would have been a bit too predictable.
Parsnips are what I call an outsider vegetable. Though they are closely related to the carrot, and can be used in similar ways, they don’t seem to get the same amount of love. I just don’t know many people who have parsnips on heavy rotation in their vegetable line up. It’s odd because though their absence of color suggests blandness, they are just the opposite.